Pineapple Upside-Down Cake Sundaes

Quickly warm pineapple in butter and brown sugar, then spoon the softened fruit over crumbled pound cake and dulce de leche ice cream.

    Makes: 4 servings
    Prep 15 mins

Quickly warm pineapple in butter and brown sugar, then spoon the softened fruit over crumbled pound cake and dulce de leche ice cream.
Ingredients

    1/4 cup butter
    1/4 cup packed brown sugar
    1 tablespoon honey
    1/8 teaspoon ground cinnamon
    1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained
    1 pint dulce de leche or vanilla ice cream
    1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if desired, toasted*
    4 maraschino cherries with stems
    Whipped cream

Directions

    In a heavy small skillet, melt butter over medium heat. Stir in brown sugar, honey and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat.
    Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.

Tip

    * To toast pound cake: Spread crumbled pound cake pieces on a 15x10x1-inch baking pan. Bake in a 350 degrees oven for 5 to 10 minutes or until lightly toasted.

Nutrition Facts

(Pineapple Upside-Down Cake Sundaes)
Servings Per Recipe 4, sat. fat (g) 18, vit. C (mg) 19, carb. (g) 120, Thiamin (mg) 0, Riboflavin (mg) 1, chol. (mg) 128, Niacin (mg) 1, iron (mg) 1, Potassium (mg) 639, vit. A (IU) 605, calcium (mg) 424, sugar (g) 106, pro. (g) 12, Trans fatty acid (g) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, fiber (g) 1, Monosaturated fat (g) 8, Cobalamin (Vit. B12) (µg) 1, cal. (kcal) 786, sodium (mg) 385, Polyunsaturated fat (g) 1, Fat, total (g) 30