Preheat oven to 350 degrees.

For the cake, mix all dry ingredients into a mixing bowl, then add in your wet ingredients. Mix well.

You will need two 9" springform pans.

In the first pan, spread brown sugar evenly to coat the bottom of the pan. Pour your melted butter over it. Top with pineapple and cherries.

Pour in half of the cake batter.

Spray another cake pan with nonstick spray. Pour in your remaining batter and bake until done.

Bake at 350 degrees for about 20 minutes or until top of cake springs back at the touch.

Allow the cake to cool inside the spring form pans completely before adding layer of ice cream.

Let your ice cream sit until it is slightly softened.

Place a spatula in a cup full of warm water.

While the cake is still in the pan, spread ice cream onto the pineapple/cherry layer of cake using the spatula, dipping continuously to help smooth out the ice cream. The spring form pan will help the ice cream stay in place.

Freeze this cake layer until ice cream is firm. About 15-30 minutes.

Remove from freezer and top with the second layer of cake.

Place your cake stand upside down on top of your spring form pan, flip it over, remove spring form and you're done!

After placing all the layers, allow cake to completely freeze before slicing and serving.