make a pineapple upside down cake sundae
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*    Whipped cream    4 maraschino cherries with stems    directions    In a small heavy 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.