1/2 (10 3/4 ounce) all-butter pound cake, see note
1 (15 1/4 ounce) can pineapple tidbits packed in juice
1 tablespoon butter
1/2 cup light brown sugar, packed
1/4 cup brandy, see note
2 tablespoons orange juice
6 scoops premium vanilla ice cream

Remove the still-frozen pound cake from the foil pan. Using a sharp knife, cut the frozen cake in half. (Reserve the unused half for a future use.) Cut the still-frozen cake half into 6 slices. Place a slice of cake on each of 6 dessert plates. Set aside to defrost.

Meanwhile, drain the pineapple, reserving the juice for another use (see note). Set aside.

Melt the butter over medium-low heat in a small saucepan. Add the brown sugar, brandy and orange juice. Stir constantly for about 2 minutes, until the brown sugar melts. Add the reserved pineapple tidbits. Raise the heat to medium-high and bring the sauce to a boil. Boil 2 minutes, stirring occasionally, to slightly thicken the sauce.

To serve, place a scoop of ice cream over each slice of cake and spoon the sauce evenly on top. Serve at once.

Serves 6.

Cook's note: In testing, we used the smallest size Sara Lee frozen pound cake, which is 10 3/4 ounces. If you wrap the unused half in plastic wrap and then in foil, it should keep frozen for another month.

For an alcohol-free sauce, substitute 1/4 cup of the pineapple juice drained from the fruit instead of the brandy.

Nutrition values per serving: 329 calories (32 percent from fat), 12 g fat (7 g saturated), 48 g carbohydrates, 1 g fiber, 3 g protein, 53 mg cholesterol, 160 mg sodium