hadoram2 on 21 July 2016
Wanted another recipe, huh? Alright guys. You wanted it so here it is! This time we'll be making a Pineapple Upside-Down Cake Sundae!
What you'll need this time:
- 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
And of course, directions-wise you'll want to follow these:
- 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.
When done: 
