easy pineapple up-side-down cake with easy cinnamon ice cream

How To Make easy pineapple up-side-down cake with easy cinnamon ice cream

• 1

  Ice Cream: In a large bowl combine ice cream with cinnamon with a mixer. Put in a chilled tight sealing container and put in freezer to re-harden. Do this 3-4 hours earlier so the ice cream is hard when you need it. This is very good with apple or pumpkin pie also. So your leftover will not go to waste
• 2

  Cake: Pre-heat oven to 325 degrees In a large bowl, make cake mix (mine said 3 eggs, 1 cup water - sub pineapple juice for the water- and 2/3 cup butter softened) Then to that add the sour cream, mix well with a mixer for a few minutes until lighter in color. In a small bowl, combine pineapple (enough to completely cover the bottom of a 8x8 pan )with cinnamon (enough to cover all but not over kill). Spray a 8x8 pan and put the pineapple in, then pour in the cake mix. Bake until all is lightly brown and cake doesn't giggle in center, but don't over bake it. When done loosen the sides and flip up-side-down onto serving dish. was wonderful served warm with cinnamon ice cream.
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