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.

Makes: 4 servings

Hands On 15 mins

Total Time 15 mins

Ingredients

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

Directions

• 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.

Tip : 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.