3 tablespoons raisins
2 tablespoons rum
1 (8 1/4 ounce) can pineapple slices
2 tablespoons brown sugar
1 tablespoon butter or margarine
2 teaspoons cornstarch
4 cake dessert cups
Chocolate or vanilla ice cream
In a small bowl, combine the raisins and rum; set aside.
Drain the pineapple slices, reserving 1/3 cup of the syrup.
In a small saucepan, combine the 1/3 cup syrup, the brown sugar, butter or margarine and cornstarch. Cook and stir the mixture until thickened and bubbly.
Cook and stir 2 minutes more.
Remove mixture from heat.
Stir in the raisins and rum.
Add drained pineapple slices to saucepan, spooning warm sauce over slices.
Split the cake cups horizontally.
Place 1 pineapple slice between layers of each split cake on individual dessert plates.
Place a small scoop of chocolate or vanilla ice cream in the center atop each cake cup; spoon the warm rum-raisins sauce atop.
Makes 4 servings.
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