6 tablespoons (3/4 stick) butter
1/2 cup milk
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 cup butter
1 cup brown sugar
1/8 cup of cream
1 to 2 teaspoons vanilla.
Fresh Pineapple cut into rings.
Heat oven to 350°F.
Butter individual mini cake pans.
Make the caramel sauce, by melting the butter in a small sauce
pan. Add the brown sugar and stir until sugar has melted. Add
1/8 cup of cream and vanilla. Stir until smooth and set aside.
Place milk in microwave measuring cup. Heat until just warm
enough to melt the butter. Add butter and stir until melted. Set
aside to cool.
Whisk the flour, salt and baking powder together and set aside.
Beat the eggs and sugar until smooth. Add the vanilla. Add the
flour mixture and mix until smooth. Add the milk and butter.
Pour caramel into bottom of each pan, place pecans smooth side
down, place one ring of pineapple over pecans and press down. Top
each with cake batter.
Bake 20 to 25 minutes.
Let sit for 1 or 2 minutes. Run knife around edges and tip cakes out
on to wire rack.