Pineapple Upside-Down Cake Sundaes | Midwest Living

Pineapple Upside-Down Cake Sundaes

Pineapple Upside-Down Cake Sundaes

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

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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*
  • Whipped cream
  • 4 maraschino cherries with stems


  1. 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.
  2. 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.

Nutrition Facts

(Pineapple Upside-Down Cake Sundaes)

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

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