Pineapple & Caramel Cakes

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (464.5 g)
  • Calories 1099
  • Total Fat - 69.5 g
  • Saturated Fat - 38.4 g
  • Cholesterol - 626.1 mg
  • Sodium - 361.5 mg
  • Total Carbohydrate - 101 g
  • Dietary Fiber - 5.3 g
  • Sugars - 65.1 g
  • Protein - 24 g
  • Calcium - 197.5 mg
  • Iron - 4.3 mg
  • Vitamin C - 53 mg
  • Thiamin - 0.4 mg

Step 1

Grease four ovenproof dishes (11/4-cup capacity) with melted butter and line bases with baking paper and place on an oven tray.

Step 2

Beat chopped butter and sugar in a small bowl of an electric mixer until light and fluffy.

Step 3

Beat in eggs until just combined and transfer to a large bowl and stir in flour, breadcrumbs, milk and pineapple and then divide among dishes.

Step 4

Cook in a moderate oven (180C) for 30 minutes, or until cooked when tested. Remove and then stand cakes for 20 minutes.

Step 5

Run a knife around the inside of each dish to loosen cakes.

Step 6

Meanwhile, make sauce - stir cream and sugar in a saucepan over a medium heat until sugar dissolves and gently boil, stirring, for about 8 minutes, or until slightly thickened.

Step 7

Turn out cakes and serve with warm sauce and cream.

Tips & Variations


No special items needed.

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