Ingredients

1   (20-ounce) can sliced pineapple
1 tablespoon butter
1 tablespoon brown sugar
1/4 tablespoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6   slices pound cake
  raspberries, for topping
  nuts, for topping
  whipped cream for topping

Directions

Drain pineapple, reserving 1/3 cup juice and 6 pineapple rings (save remaining juice and pineapple for another use).

Combine butter, brown sugar, vanilla, cinnamon and nutmeg.

Brush half of the mixture on both sides of pineapple rings and cake slices.

On an uncovered grill over medium heat, cook pineapple and cake for 1 to 2 minutes on each side or until golden brown, brushing occasionally with remaining pineapple juice mixture.

Top each slice of cake with a pineapple ring. Top with raspberries, nuts and whipped cream, if desired. Serve immediately.

Prep Time - 10 minutes
Cook Time - 8 minutes
Yield - 6 servings
Difficulty - Easy