• Preheat oven to 400 degrees F.

The pineapple

• Lightly grease a rimmed baking sheet and place the drained pineapple chunks in a single layer. Bake for 20 minutes, stirring halfway though.
• Remove from the oven, cool slightly, and place in a food processor. Pulse until the pineapple has been fully crushed, or until the desired texture has been reached.

The cherries

• At the same time, mix together 1/2 cup drained cherries, brown sugar, and cornstarch and place in a small (lightly greased) glass baking pan. Bake for 20 minutes, stirring halfway through.
• Remove from the oven, cool slightly, and mash with a potato masher.

The base

• Mix together sweetened condensed milk, yellow cake mix, and melted butter together until well combined.
• Stir in roasted pineapple and cherries. Set aside.
• Whip chilled heavy whipping cream until stiff peaks form.
• Gently fold the whipped cream into the sweetened condensed milk mixture.
• Gently pour the ice cream into a large tupperware container and place the lid on.
• Place in the freezer until hard (about 6 hours).
• Serve, drizzle with vanilla bourbon salted caramel and enjoy!
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