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; total fat 30g; saturated fat 18g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 128mg; sodium 385mg; potassium 639mg; carbohydrates 120g; fiber 1g; sugar 106g; protein 12g; trans fatty acid 1g; vitamin a 605IU; vitamin c 19mg; thiaminmg; riboflavin 1mg; niacin equivalents 1mg; vitamin b6mg; folate 16mcg; vitamin b12 1mcg; calcium 424mg; iron 1mg.