Pineapple Upside-Down Sundaes

Yield: 6 servings

Ingredients

• 1/2 (10 3/4 ounce) all-butter pound cake
• 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
• 2 tablespoons orange juice
• 6 scoops premium vanilla ice cream

Instructions

1. Remove the frozen pound cake from the foil pan. Using a sharp knife, cut the frozen cake in half. (Reserve the unused half for future use.)
2. Cut the 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. 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.

Notes

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

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