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La Petite Pineapple Cakes With Praline Sauce

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.


  • 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

How to Make It

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

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

  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.

  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.

  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.

  6. Serve each individual cake with praline sauce and whipped cream.

Southern Living Cook-Off Cookbook