La Petite Pineapple Cakes With Praline Sauce

Oxmoor House
One of our favorite things about this recipe was the wonderful texture produced by using a sweet corn muffin mix in the batter. Similar to northern Italian polenta cake, these individual cakes are moist, yet coarser than traditional cakes made with cake flour.
Makes 12 servings


+ Add To Shopping List
1 (8.5-ounce) package corn muffin mix
1 (20-ounce) can crushed pineapple in juice, drained and divided
1 large egg
1/2 cup milk
1/2 cup sweetened flaked coconut
2 tablespoons butter, melted
1 cup plus 2 tablespoons firmly packed brown sugar, divided
1/3 cup all-purpose flour
1 (2-ounce) package macadamia nut pieces
1/2 cup butter
1 1/2 cups heavy whipping cream, divided
1 tablespoon granulated sugar


Prep: 10 Minutes
Cook: 32 Minutes

Combine corn muffin mix, 3/4 cup pineapple, egg, milk, and coconut; stir just until blended.

Combine melted butter, 2 tablespoons brown sugar, flour, and macadamia nuts to form a streusel topping.

Spoon batter into 12 greased muffin pans, filling two-thirds full. Sprinkle streusel mixture evenly over batter. Bake at 350° for 22 to 25 minutes or until golden. Remove from pans, and cool on wire racks.

Meanwhile, combine 1/2 cup butter, 1 cup brown sugar, and 1/2 cup whipping cream in a small saucepan over medium heat. Bring to a boil; remove from heat, and add remaining 1/2 cup pineapple.

Combine remaining 1 cup whipping cream and 1 tablespoon granulated sugar in a medium bowl, and beat at medium-high speed with an electric mixer until soft peaks form.

Serve each individual cake with praline sauce and whipped cream.

Created date

November 2004