3 tbsp. raisins
2 tbsp. rum
1 (8 oz.) can pineapple slices
2 tbsp. brown sugar
1 tbsp. butter
2 tsp. cornstarch
4 cake dessert cups
4 scoops of chocolate or vanilla ice cream

In a small bowl, combine the raisins and rum; set aside. Drain the pineapple slices, reserving 1/3 cup syrup.

In a small saucepan, combine the 1/3 cup syrup, brown sugar, butter and cornstarch. Cook and stir the mixture till thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in the raisins and rum. Add drained pineapple slices to saucepan, spooning warm sauce over slices.

Split the cake cups horizontally. Place one pineapple slice between layers of each split cake cup on individual dessert plates. Place a small scoop of chocolate or vanilla ice cream in the center atop each cake cup; spoon the warm rum-raisin sauce atop.

Makes 4 servings.

Submitted by: Karen LaValley