Name: Sticky Brown Sugar Cinnamon Cake with Sautéed Pineapple & Ice Cream
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ small pineapples; 1065 ml vanilla ice cream; all-purpose flour; baking powder; brown sugar; butter, unsalted; cinnamon, ground; nutmeg, ground; salt; vanilla extract

Sticky Brown Sugar Cinnamon Cake with Sautéed Pineapple & Ice CreamSticky Brown Sugar Cinnamon Cake with Sautéed Pineapple & Ice Cream — a 45-minute dessert recipe with 10 ingredients, serving 6.Ingredients

1 ½ small pineapples

1065 ml vanilla ice cream

all-purpose flour

baking powder

brown sugar

butter, unsalted

cinnamon, ground

nutmeg, ground

salt

vanilla extract

Instructions

Preheat oven to 175°C (350°F).

Place butter in a medium saucepan and melt over medium heat.

Divide melted butter between 6 muffin cups and sprinkle with sugar. (Reserve pan for later use.)

Place flour, water, sugar, baking powder, vanilla, and spices in a medium bowl; whisk to combine the batter.

Divide batter between muffin cups. Place in the oven and bake until a knife or skewer inserted in the center comes out clean, 15-20 minutes. Remove from oven and let cool for 5 minutes.

Meanwhile, wash, dry, and cut off skin from pineapples. Core and small dice.

Return saucepan to medium heat.

Once the pan is hot, add butter and swirl to coat the bottom. Add pineapple, sugar, vanilla, and cinnamon. Cook, stirring occasionally, until pineapple has softened, 5-6 minutes. Remove from heat and set aside.

Slide a knife down and around the side of each cake to loosen. Holding the muffin pan over a baking sheet pan, carefully invert, and tap the pan to loosen the cakes.

To serve, divide cakes, pineapple, and ice cream between bowls. Enjoy!

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