La Petite Pineapple Cakes With Praline Sauce Recipe

Name: La Petite Pineapple Cakes With Praline Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 350u00b0 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.

910

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, La Petite Pineapple Cakes With Praline Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

La Petite Pineapple Cakes With Praline Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions