This is a frozen spin on Pineapple Upside Down Cake–no cake involved–in honor of summer, which I hear some parts of the United States are currently experiencing. Not so in Northern Illinois, it’s been freezing! Regardless, the first day of summer is just a day away and it’s always good to have some no-bake recipes on hand (like this Oreo Pudding “Cake”).
Because I knew I was topping this with a caramel sauce, I decided not to add any sugar to the pineapple sorbet. This means that the sorbet has an icy texture instead of smooth and creamy. I have a go-to recipe for amazing caramel sauce, but this time I decided to take the shortcut route (no, not the store-bought stuff!) by using brown sugar for a more authentic Pineapple Upside Down flavor. And of course it wouldn’t be complete without the maraschino cherries!
Pineapple Upside Down Cake Sorbet
- 1 can (20 ounces) pineapple rings in 100% pineapple juice
- 1 cup brown sugar
- 4 tablespoons butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- Pinch of salt
- Maraschino cherries, for garnish
- In a blender, purée pineapple and its juice until smooth. Refrigerate until thoroughly chilled. Freeze according to your ice cream maker instructions.
- In a small saucepan over medium heat, combine brown sugar and butter until melted and bubbly. Whisk in cream and bring to a bubble again. Continue stirring about 5 minutes until sauce begins to thicken. Remove from heat and stir in vanilla and salt. Sauce will continue to thicken as it cools.
- Serve caramel sauce over sorbet and top with a cherry.