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.
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.
This isn’t just pineapple ice cream—it’s a full dessert experience in a cone:
Perfect for summer parties, special occasions, or simply when you crave a tropical twist on a classic dessert.
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.
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.
A tropical twist on the classic dessert—Jeni Britton Bauer’s creamy eggless base swirled with caramelized pineapple and buttery cake pieces.

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.
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Toss diced pineapple with brown sugar and melted butter.
Spread on a baking sheet and roast at 190°C (375°F) for 15 minutes until golden.
Cool completely before folding into ice cream.
In a small bowl, whisk 2 tbsp milk with cornstarch to form a slurry.
In another bowl, whisk softened cream cheese with salt until smooth.
In a saucepan, combine remaining milk, cream, sugar, corn syrup, and vanilla.
Bring to a rolling boil for 4 minutes.
Remove from heat, whisk in slurry, return to boil for 1 minute until slightly thickened.
Slowly whisk hot mixture into cream cheese until smooth.
Chill base quickly in an ice bath for 30 minutes.
Churn in ice cream maker until thick and creamy.
Fold in caramelized pineapple and toasted cake cubes.
Transfer to container, press parchment against surface, and freeze at least 4 hours.
9/7/2025
Adding rum extract gave it a boozy kick—so good!
7/17/2025
Perfect balance of creamy base, sweet pineapple, and soft cake bites. A tropical dream.
6/5/2025
This tasted exactly like pineapple upside-down cake but in ice cream form. Loved the caramelized fruit!
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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.
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JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer