There is something truly magical about combining two beloved desserts into one show-stopping treat, and that’s exactly what this Pineapple Upside Down Cake Ice Cream Recipe does. Creamy, tangy, and bursting with tropical notes of pineapple curd, caramelized sugar, and juicy cherries, this ice cream captures the nostalgic flavors of a classic cake while offering cool, comforting delight. Every spoonful is a celebration of texture and flavor with tender pound cake pieces swirling through luscious homemade ice cream. If you love fun twists on traditional favorites, this recipe will quickly become a cherished indulgence you’ll want to make again and again.

Ingredients You’ll Need

The image shows a clear container filled with creamy, pale yellow ice cream mixed with chunks of soft, golden cake and bright red fruit pieces scattered throughout. A metal ice cream scooper with a purple handle is lifting a generous scoop that has a mix of smooth ice cream and cake bits, showing a rich and textured look. There is a light drizzle of caramel-colored sauce across the top, adding a glossy shine, and the container sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Pineapple Upside Down Cake Ice Cream Recipe relies on a handful of straightforward but essential ingredients that transform into something extraordinary. Each item plays a key role, delivering richness, tropical sweetness, or creamy smoothness that together build layers of flavor and delightful texture.

Egg yolks: For thickening the pineapple curd, adding a silky texture and richness.
Corn starch: Helps stabilize and thicken both the curd and ice cream base for perfect creaminess.
Granulated sugar: Sweetens both the curd and caramel, balancing pineapple’s natural tartness.
Pineapple juice and crushed pineapple: Brings authentic tropical flavor and moisture throughout the layers.
Unsalted butter: Adds a luscious richness and rounds out the caramel and curd with smooth mouthfeel.
Heavy cream and whole milk: The dairy backbone of the ice cream base, ensuring creaminess and body.
Plain full fat yogurt and buttermilk: Introduce subtle tang and depth to the ice cream’s flavor profile.
Cream cheese: Adds stability and a dreamy velvety texture to the ice cream.
Corn syrup: Prevents crystallization for a beautifully smooth final product.
Maraschino cherries: Bring classic Pineapple Upside Down Cake nostalgia and pops of color.
Pound cake: Toasted and diced, these bite-sized pieces mimic cake layers, adding texture and sweetness.
Brown sugar: Adds a warm molasses tone to the topping layer for complex sweetness.
Vanilla extract: Enhances all the flavors with aromatic depth.

How to Make Pineapple Upside Down Cake Ice Cream Recipe

Step 1: Make the Pineapple Curd

Begin by whisking egg yolks and corn starch together until perfectly smooth—this ensures no lumps in your curd. Add sugar and pineapple juice, then heat gently on medium-high, stirring constantly to avoid scrambling the eggs. When it reaches a gentle simmer, keep stirring for about 45 seconds to thicken. Remove from heat, whisk in butter cubes slowly to create a velvety texture, then chill until cool, at least two hours. This curd is the heart of your ice cream, delivering bright tropical flavor with creamy richness.

Step 2: Prepare the Pineapple Caramel Sauce

This sauce brilliantly complements the pineapple curd by adding a deep buttered sugar note. Heat pineapple juice with sugar until boiling, then reduce heat and monitor temperature carefully so it caramelizes perfectly without burning. Once the sugar reaches a glowing amber color, slowly whisk in warm cream—be cautious as it bubbles vigorously—then stir in butter and vanilla. Let it cool completely before incorporating into your ice cream layers for that sticky, luscious finish.

Step 3: Whip Up the Creamy Ice Cream Base

Combine full fat yogurt and buttermilk to introduce tangy creaminess. Create a cornstarch slurry to thicken your cream, milk, sugar, and corn syrup mix as it boils on the stove. Remove from heat and whisk this warm custard through softened cream cheese for a smooth, rich base. After cooling thoroughly, stir in the pineapple curd and crushed pineapple, then transfer the mixture to your ice cream maker for churning. This base is the perfect canvas for the flavors and textures to shine.

Step 4: Layer with Mix-Ins and Freeze

Once churned, expertly layer half the ice cream into a freezer-safe container, sprinkle toasted pound cake and sliced maraschino cherries, then drizzle with the pineapple caramel. Repeat for another layer, finishing with a sprinkle of brown sugar on top for a delightful crust. Freeze at least four hours to set fully, allowing flavors to meld and textures to marry beautifully. This step brings the cake’s signature layered charm directly into your ice cream.

How to Serve Pineapple Upside Down Cake Ice Cream Recipe

The image shows a clear glass dessert cup filled with three scoops of creamy vanilla ice cream. The ice cream is textured with small pieces and swirls inside, and there are bright red cherry slices placed on top and mixed within the scoops. The glass cup stands on a wooden surface with a white marbled texture visible in the background. The ice cream looks smooth and rich, with the cherry slices giving a pop of color and freshness. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate each scoop with fresh pineapple chunks or a few maraschino cherries on top for extra color and burst of sweetness. A delicate drizzle of warmed pineapple caramel sauce can add that irresistible gloss and richness. Toasted pound cake croutons sprinkled lightly over the ice cream add delightful crunch and homage to the original cake.

Side Dishes

This ice cream pairs beautifully with fresh summer fruits like mango or berries to keep the tropical theme vibrant. A light, crisp wafer cookie or cinnamon tuile offers a textural contrast, while a simple scoop alongside your favorite cake amplifies dessert indulgence. It’s wonderfully flexible for pairing with classic or creative accompaniments.

Creative Ways to Present

Serve scoops inside hollowed pineapple halves for eye-catching presentation at parties or family gatherings. Layer individual parfait glasses with alternating Pineapple Upside Down Cake Ice Cream, pound cake cubes, and caramel sauce to create pretty, portioned desserts. Or use it as an elegant topping for warm grilled pineapple or rum cake to bridge classic and frozen desserts.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pineapple Upside Down Cake Ice Cream Recipe in an airtight, freezer-safe container to prevent ice crystals and maintain moisture. Stored properly, it will remain creamy and flavorful for up to two weeks, so you can enjoy this tropical delight any time the mood strikes.

Freezing

If you want to prepare the ice cream base ahead of time, store it in the refrigerator for up to two days before churning. Once churned and layered, freeze the finished ice cream for at least four hours or overnight for the best texture and flavor melding. This advance prep makes a wonderful make-ahead dessert for special occasions or casual treats.

Reheating

Because this is an ice cream dessert, it’s best enjoyed cold directly from the freezer. Should it freeze too hard, allow it to sit at room temperature for about 10 minutes to soften for easier scooping. Avoid microwaving, which can alter texture and melt your carefully crafted layers.

FAQs

Can I make the pineapple curd and caramel sauce ahead of time?

Absolutely! Both pineapple curd and caramel sauce can be made up to two days in advance and stored refrigerated in airtight containers. This allows the flavors to deepen, and makes assembling your Pineapple Upside Down Cake Ice Cream Recipe smoother on the day you want to churn.

What kind of ice cream machine should I use?

Any home ice cream maker will work for this recipe, whether it’s a compressor machine or a simple freezer bowl style. Just follow your manufacturer’s instructions for churning times, and make sure your base is well chilled before starting for the best texture.

Can I use fresh pineapple instead of canned?

Yes! Fresh pineapple can be used, but be sure to drain it thoroughly to prevent excess moisture in the ice cream. Fresh pineapple will add a bright, juicy freshness that’s lovely, though canned pineapple offers consistent sweetness and texture as well.

Is this recipe suitable for making vegan or dairy-free ice cream?

This particular Pineapple Upside Down Cake Ice Cream Recipe relies on dairy and eggs for texture and flavor, so it’s not vegan or dairy-free. However, you could experiment with coconut milk, non-dairy yogurt, and egg substitutes, but the texture and flavor will differ from the original indulgent experience.

What can I substitute if I don’t have pound cake?

Any sturdy cake like sponge cake, yellow cake, or even brioche can replace pound cake. Toasting the cubes enhances flavor and texture, giving you the same pleasant bite and cake-like feel in the ice cream.

Final Thoughts

This Pineapple Upside Down Cake Ice Cream Recipe is a love letter to one of the most charming classic desserts, reimagined as a luscious creamy delight perfect for warm weather or anytime you want a unique frozen treat. The blend of tangy pineapple curd, rich caramel, juicy cherries, and tender pound cake pieces means every bite is bursting with joy. I can’t wait for you to try this recipe and share it with friends and family—it’s the kind of dessert that sparks smiles and happy memories!