PINEAPPLE POUND CAKE PUDDING WITH RUM SAUCE

PINEAPPLE POUND CAKE PUDDING

1/2 cup butter

1 cup sugar

4 eggs

1 can crushed pineapple, (drained)

1 Sara Lee Pound Cake, cut into 1 inch cubes

1/2 cup pecans, chopped

Rum Sauce, follows



Preheat oven to 400 degrees. 


Cream butter and sugar together with an electric mixer until light and fluffy, about 3 minutes.


Add 4 eggs, one at a time to the creamed sugar and butter.  Beat until well incorporated.


Fold in Sara Lee Pound Cake and pecans by hand.


Spray 5-6 ramekins generously with cooking spray.  Spoon the Pound Cake mixture into each bowl.


Set the bowls on a parchment lined baking sheet.


Bake for 35 minutes. Until it is bubbling and the top is crispy!


You can also put the Pound Cake mixture into an 8x8 pan... just remember to spray it well!


Bake  for 1 hour.



Rum Sauce

1/2 cup butter

2 egg yolks

1 cup dark brown sugar

1 tsp vanilla

1/4 cup rum


Make a double boiler by putting a heat proof bowl over a pot of simmering water.  Add all the ingredients but the heavy cream.  Whisk and cook for about 7 minutes, until the sauce is silky and thickened a little. Remove from heat and add the heavy cream.


Serve on the side with Pineapple Pound Cake Pudding! 



YUMMY! 


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