Prep 30 mins
Cook 20 mins
This is a dessert. Another use for those Jiffy corn muffin mixes. You could actually use some other of the Jiffy mixes. The 2 hours of cooling not included. Source: Better Homes and Gardens
- 2 (8 1/2 ounce) packages Jiffy corn muffin mix
- 2 eggs
- 1⁄2 cup milk
- 1 (8 ounce) can crushed pineapple in juice
- 2 tablespoons brandy or 2 tablespoons rum
- 1 1⁄2 cups dried cherries or 1 1⁄2 cups golden raisins, chopped
- 1 1⁄2 cups whipping cream
- 1 tablespoon packed brown sugar
- 1⁄2 cup chopped white chocolate pieces
- dried cherries (optional)
- chopped white chocolate pieces (optional)
- The egg and milk are estimates, depending on which mix you use. Follow your mix directions.
- Grease and flour eight nonstick popover or giant muffin cups or two 9" or 8" round pans.
- Line the large pans with waxed paper or parchment paper; set aside.
- Preheat oven to 350º F.
- Prepare each muffin mix according to package directions except stir 1/2 can of the pineapple into the batter of each mix along with the milk and egg.
- Spoon a scant 1/2 cup batter into each popover or muffin cup* or spread batter into prepared 8- or 9-inch pans using 1 pan for each mix.
- Bake for 20 minutes for popover pans, giant muffin pans or 9-inch pans (20 to 22 for 8-inch pans) or until a toothpick inserted near the center comes out clean.
- Let cool in pans on a wire rack for 5 minutes for popover or muffin pans and 10 minutes for larger pans.
- Remove cakes from pans and remove paper. Cool thoroughly.
- Meanwhile, CAREFULLY heat brandy or rum over low heat until warm.
- Add dried fruit and let stand 20 minutes; drain off excess liquid, if necessary.
- In a chilled, large mixing bowl beat whipping cream and brown sugar with chilled beaters of an electric mixer on medium speed until soft peaks form.
- Fold in fruit mixture and chocolate chunks.
- Cover and refrigerate until ready to use.
- For individual cakes:.
- If necessary, trim rounded tops so inverted cakes will be flat. Split cakes horizontally.
- Place one layer on a dessert plate.
- Top with some of the whipped cream mixture, the cake top and more whipped cream mixture.
- If desired, garnish with additional cherries and white chocolate chunks.
- For large cakes:.
- Place one cake layer on a serving platter; spread top with half of the whipped cream mixture.
- Top with remaining cake and remaining whipped cream mixture. Serve within 30 minutes or, cover and chill for up to 8 hours.
- Top with additional fruit and chocolate, if desired.
- You have enough batter to make 8 individual cakes.
- If you don't have two popover or giant muffin pans, refrigerate remaining batter while first batch bakes.
- Cool pans; wash and prepare pans as above to bake the remaining two cakes.