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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.

Source: Midwest Living

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Recipe Summary

hands-on:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 30g; cholesterol 128mg; saturated fat 18g; carbohydrates 120g; mono fat 8g; poly fat 1g; trans fatty acid 1g; insoluble fiber 1g; sugars 106g; protein 12g; vitamin a 605.5IU; vitamin c 18.6mg; thiamin 0.1mg; riboflavin 0.7mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 15.8mcg; vitamin b12 0.6mcg; sodium 385mg; potassium 639mg; calcium 424mg; iron 0.8mg.
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