Pineapple Upside Down Cake Sundae

Directions

For the cake:

1. In a mixing bowl, cream together butter and sugar. Add eggs and vanilla extract, scraping down the sides with each addition until combined.

2. In a separate bowl, combine all the dry ingredients.

3. Alternate adding sour cream and flour mixture to the butter cream in two additions. Whip until all combined.

4. Bake at 350 degrees in a greased pan, turning every ten minutes, for 30-40 minutes until golden brown.

For the ice creams:

1. To make the toasted almond ice cream with pineapple sorbet swirl, place 1 pint slightly thawed high-quality vanilla ice cream in a bowl, stir in almonds and almond extract. Stir in slightly melted pineapple sorbet to create swirl effect. Transfer to a plastic container and freeze.
   

2. To make the coconut ice cream, in a bowl, stir coconut flakes into 1 pint of slightly thawed vanilla ice cream until combined. Transfer to a plastic container and freeze.

For the almond crumble:

1. in a bowl, combine all the ingredients and work butter in with your hands until mixture forms a ball when pressed together. All butter should be mixed in and not show.

2. Form a couple large balls with your hands and crumble the balls onto a sheet tray lined with parchment paper.

3. Place into oven at 350 degrees, checking every 5 minutes and chopping with metal spoon or spatula to break up crumble.

4. Crumble should become golden brown and almond should toast. Allow to cool; if pieces of crumble are too large, put into a food processor to crush into desired size.

For the pineapple chutney:

1. Place all ingredients into a sauce pot and bring to a boil on low heat until mixture becomes syrupy.
   

2. Serve warm.

For the whipped cream:

1. Combine into a cooled bowl and whip until mixture becomes thick.

2. Store in fridge until ready to use.

For assembly:

1. In a sundae glass or single serving bowl, crumble cake into bottom.

2. Add 2 scoops of almond-pineapple ice cream.

3. Add one scoop coconut ice cream.

4. Top with spoonfuls of warm pineapple chutney, almond crumble, and top with whipped cream.