Jeni’s Pineapple Upside-Down Cake Ice Cream 🍍🍰 (Tropical Twist)
JojoM adapted from Jeni Britton Bauer
A tropical twist on the classic dessert—Jeni Britton Bauer’s creamy eggless base swirled with caramelized pineapple and buttery cake pieces.
Tropical Scoop with a Classic Twist 🍍🍰
If you love the nostalgic flavors of pineapple upside-down cake, imagine enjoying them in a creamy, frozen scoop. That’s exactly what this Pineapple Upside-Down Cake Ice Cream delivers—a luscious eggless base inspired by Jeni Britton Bauer, swirled with caramelized pineapple and bites of buttery cake. Every spoonful combines tropical fruitiness with comforting dessert richness.
Why You’ll Love This Flavor ✨
This isn’t just pineapple ice cream—it’s a full dessert experience in a cone:
- Caramelized pineapple brings tangy-sweet brightness.
- Toasted cake cubes add buttery, soft texture.
- Creamy eggless base makes it silky and scoopable.
- Optional rum extract can elevate it into a more decadent, tropical treat.
Perfect for summer parties, special occasions, or simply when you crave a tropical twist on a classic dessert.
Tips for the Best Results 👩🍳
- Roast the pineapple until deeply golden to maximize its caramelized sweetness.
- Lightly toast your cake cubes before folding them in—this keeps them from turning soggy in the ice cream.
- Add a splash of rum or rum extract for an authentic tropical vibe.
Serving Ideas 🍨
Serve a generous scoop on a waffle cone, drizzle with caramel sauce, or pair with a slice of warm sponge cake for the ultimate indulgence. It’s also fantastic topped with toasted coconut flakes for added crunch.
Final Scoop 🥄
This Pineapple Upside-Down Cake Ice Cream captures the tropical sweetness of pineapple, the richness of cake, and the creamy magic of Jeni’s eggless base. It’s a flavor that feels both nostalgic and new—perfect for anyone who loves fruity, caramelized desserts in frozen form.
Jeni’s Pineapple Upside-Down Cake Ice Cream 🍍🍰 (Tropical Twist)
JojoM adapted from Jeni Britton BauerA tropical twist on the classic dessert—Jeni Britton Bauer’s creamy eggless base swirled with caramelized pineapple and buttery cake pieces.
Chef's Tips
Roast pineapple until golden and caramelized for deeper flavor.
Toast cake cubes lightly before folding in to prevent sogginess.
Add a splash of rum extract for a richer tropical taste.
Tools Used
Medium Saucepan
Whisk
Baking Sheet
Ice Cream Maker
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Ingredients
Caramelized Pineapple
Ice Cream Base
Mix-Ins
Instructions
Caramelize Pineapple
- 1
Toss diced pineapple with brown sugar and melted butter.
- 2
Spread on a baking sheet and roast at 190°C (375°F) for 15 minutes until golden.
- 3
Cool completely before folding into ice cream.
Cook the Base
- 1
In a small bowl, whisk 2 tbsp milk with cornstarch to form a slurry.
- 2
In another bowl, whisk softened cream cheese with salt until smooth.
- 3
In a saucepan, combine remaining milk, cream, sugar, corn syrup, and vanilla.
- 4
Bring to a rolling boil for 4 minutes.
- 5
Remove from heat, whisk in slurry, return to boil for 1 minute until slightly thickened.
- 6
Slowly whisk hot mixture into cream cheese until smooth.
Churn & Mix
- 1
Chill base quickly in an ice bath for 30 minutes.
- 2
Churn in ice cream maker until thick and creamy.
- 3
Fold in caramelized pineapple and toasted cake cubes.
- 4
Transfer to container, press parchment against surface, and freeze at least 4 hours.
Comments & Reviews
Tasha
6/5/2025
This tasted exactly like pineapple upside-down cake but in ice cream form. Loved the caramelized fruit!
Ben
7/17/2025
Perfect balance of creamy base, sweet pineapple, and soft cake bites. A tropical dream.
Kim
9/7/2025
Adding rum extract gave it a boozy kick—so good!
Nutrition Facts
Serving Size: 1/2 cup (about 100 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
