Serves 6 – 8
12 pineapple spears (about ½ pineapple cut into strips)
2 tablespoons margarine, melted
¼ cup packed brown sugar
8 slices (1/2 inch) Passover sponge cake or angel food cake
2/3 cup pareve whipping cream
1 tablespoon granulated sugar
¼ teaspoon cinnamon
Preheat oven to 400°F.
In a medium bowl, mix margarine and brown sugar. Add pineapple and stir to coast. Spread in a single layer on a large baking sheet. Cook, turning as needed, until fruit has softened and is starting to brown, about 10 minutes. Put cake on another baking sheet and toast in oven until warm, about 5 minutes.
Combine cream, granulated sugar, and cinnamon in a medium mixing bowl and beat until soft peaks form, about 2 minutes.
Put 1 cake slice on each dessert plate. Top cake with pineapple. Drizzle with roasting juices and dollop of whipped cream.