Pineapple Upside-Down Sundaes


  • 1/2 (10 3/4 ounce) all-butter pound cake, see note
  • 1 (15 1/4 ounce) can pineapple tidbits packed in juice
  • 1 tablespoon butter
  • 1/2 cup light brown sugar, packed
  • 1/4 cup brandy, see note
  • 2 tablespoons orange juice
  • 6 scoops premium vanilla ice cream


  1. Remove the still-frozen pound cake from the foil pan. Using a sharp knife, cut the frozen cake in half. (Reserve the unused half for a future use.)
  2. Cut the still-frozen cake half into 6 slices. Place a slice of cake on each of 6 dessert plates. Set aside to defrost.
  3. Meanwhile, drain the pineapple, reserving the juice for another use (see note). Set aside.
  4. Melt the butter over medium-low heat in a small saucepan.
  5. Add the brown sugar, brandy and orange juice. Stir constantly for about 2 minutes, until the brown sugar melts.
  6. Add the reserved pineapple tidbits. Raise the heat to medium-high and bring the sauce to a boil. Boil for 2 minutes, stirring occasionally, to slightly thicken the sauce.
  7. To serve, place a scoop of ice cream over each slice of cake and spoon the sauce evenly on top.
  8. Serve at once.

Serves 6.

Cook's note: In testing, we used the smallest size Sara Lee frozen pound cake, which is 10 3/4 ounces. If you wrap the unused half in plastic wrap and then in foil, it should keep frozen for another month.

For an alcohol-free sauce, substitute 1/4 cup of the pineapple juice drained from the fruit instead of the brandy.

Nutrition values per serving: 329 calories (32 percent from fat), 12 g fat (7 g saturated), 48 g carbohydrates, 1 g fiber, 3 g protein, 53 mg cholesterol, 160 mg sodium

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