Prep Time
10 Mins
Cook Time
32 Mins
Yield
Makes 12 servings

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.

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve each individual cake with praline sauce and whipped cream.

Southern Living Cook-Off Cookbook

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