Pineapple Upside Down Cake Ice Cream

Pineapple upside down cake is a classic American dessert that dates back to the early 20th century. It became popularized during the 1920s and 1930s when canned pineapple became more widely available.

This is vegetarian recipe. Dish can be prepared in 260 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

Print Recipe

Medium

Pineapple Upside Down Cake Ice Cream

Cooking Method: Freezing Cuisine: American Courses: Dessert, Ice Cream Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Rest Time 240 min Total Time 4 hrs 20 mins

Servings: 6 Calories: 1920

Best Season: Suitable throughout the year

Ingredients

Servings

• 8 slice Canned Pineapple Slices
• 4 tablespoon Unsalted Butter
• 1 cup Brown Sugar
• 1 teaspoon Vanilla Extract
• 2 cup Heavy Cream
• 1 cup Whole Milk
• ¹⁄₂ cup Granulated Sugar
• 4 large Egg Yolks
• 1 box Cake Mix

Instructions

1. In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Cook for 2 minutes.
2. Pour the caramel mixture into a freezer-safe container.
3. Arrange the pineapple slices on top of the caramel.
4. In a separate bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and egg yolks.
5. Prepare the cake mix according to the package instructions.
6. Crumble the baked cake and fold it into the ice cream mixture.
7. Pour the ice cream mixture over the pineapple slices in the container.
8. Cover and freeze for at least 4 hours, or until firm.
9. Serve the Pineapple Upside Down Cake Ice Cream and enjoy!

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 38g13%

Sugars 28g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.