Pineapple Upside-Down Cake Sundaes
1/4 cup butter 1/4 cup packed brown sugar 1 tablespoon honey 1/8 teaspoon ground cinnamon 1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained 1 pint dulce de leche or vanilla ice cream 1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if desired, toasted* 4 maraschino cherries with stems Whipped cream In a heavy small skillet, melt butter over medium heat. Stir in brown sugar, honey and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat. Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.