Pineapple Upside Down Cake Ice Cream

With a pineapple cake batter base, pineapples, maraschino cherries, and caramel swirl this no churn Pineapple Upside Down Cake Ice Cream is sure to please ice cream lovers of all ages.

Creamy pineapple cake batter ice cream with cherries, pineapple and a caramel swirl. No churn needed. From


When it comes to ice cream I’m not a huge fan of traditional vanilla, chocolate, or strawberry. I’m far more likely to go for something with swirl or tracks in the title. I like “things” in my ice cream: candy, nuts,  or fruits other than strawberries.

This recipe is pretty easy to make. It doesn’t require an ice cream maker so don’t let that stop you. The base is also no cook because I have better things to do frankly. I know the custard bases make richer ice cream but this doesn’t need any extra richness.

It takes about five minutes to be freezer ready then you go stir it every 30-45 minutes until it is a soft serve consistency. Then you stir in the pineapple, cherries, and caramel sauce.

I was contemplating new ice cream flavors to make and got to thinking about flavors I like already. I adore pineapple upside down cake and I have a pineapple upside down cake freezer jam so I thought why not make ice cream that taste like them?

If you can’t find a pineapple cake mix you can use a yellow cake mix. The pineapple flavor won’t be as pronounced.

My kitchen stays hot so ice cream goes from scoopable to melted in a matter of seconds.

Pineapple Upside Down Cake Ice Cream

Prep Time 20 minutes
Total Time 3 hours 20 minutes
Author Micha M


  • 2 cups heavy cream
  • 2 cups 2% milk
  • 2/3 cup pineapple cake mix. If you can't find pineapple I'm fairly certain that yellow would work
  • 1 Tablespoon vanilla
  • 3/4 cup sugar
  • 1 jar maraschino cherries 10 oz, drained and roughly chopped
  • 1 cup crushed pineapple drained
  • 1/2 cup caramel sauce


  1. Microwave the cake mix for 2 to 3 minutes or until it reaches 160 degrees. Let cool before using. 

  2. In a deep freezer safe bowl whisk together the milk, cream, cake mix, vanilla and sugar until sugar is dissolved.
  3. Freeze beating with a whisk every 30-45 minutes for 2-3 hours or until it is a soft serve consistency.
  4. Gently blend in the pineapple and cherries. Drop dollops of the caramel sauce and swirl.
  5. Transfer the ice cream into a covered freezer safe container and freeze until desired consistency is achieved.


Pineapple Upside Down Cake Ice Cream from

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