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.
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
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.
* 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.