Pineapple Upside-Down Cake Sundaes
Quickly warm pineapple in butter and brown sugar, then spoon the softened fruit over crumbled pound cake and dulce de leche ice cream.
Ingredients
Directions
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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.
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Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.
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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
Per Serving:
786 calories; 30 g total fat; 128 mg cholesterol; 385 mg sodium. 120 g carbohydrates; 12 g protein;