Pineapple Upside-Down Cake Sundaes

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Makes: 4 servings
Hands On: 15 mins
Total Time: 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*

Whipped cream

4 maraschino cherries with stems

DIRECTIONS

In a small heavy 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: Preheat oven to 350 degrees . Spread crumbled pound cake pieces on a 15x10x1-inch baking pan. Bake for 5 to 10 minutes or until lightly toasted.

Source

Quiet Ambience

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