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

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • 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°. Spread crumbled pound cake pieces on a 15x10x1-inch baking pan. Bake for 5 to 10 minutes or until lightly toasted.

Nutrition Facts

786 calories; 30 g total fat; 18 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 128 mg cholesterol; 385 mg sodium. 639 mg potassium; 120 g carbohydrates; 1 g fiber; 106 g sugar; 12 g protein; 1 g trans fatty acid; 605 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 1 mcg vitamin b12; 424 mg calcium; 1 mg iron;