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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 350°F.

• STEP 2

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

  • 1 tbsp butter, unsalted

• STEP 3

  Divide melted butter between 2 muffin cups and sprinkle with sugar. (Reserve pan for later use.)

  • 1 tbsp brown sugar

• STEP 4

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

  • ⅓ cup all-purpose flour
  • ¼ cup water
  • 3 tbsp brown sugar
  • ½ tsp baking powder
  • ¼ tsp vanilla extract
  • ⅛ tsp salt
  • ⅛ tsp cinnamon
  • 1 pinch nutmeg, ground

• STEP 5

  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.

• STEP 6

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

  • ½ small pineapple

• STEP 7

  Return saucepan to medium heat.

• STEP 8

  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, 4-5 minutes. Remove from heat and set aside.

  • 1 tbsp butter, unsalted
  • 1 tbsp brown sugar
  • ¼ tsp vanilla extract
  • 1 pinch cinnamon

• STEP 9

  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.

• STEP 10

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

  • 12 fl oz (1 ½ cups) vanilla ice cream