Total Time
Prep 25 mins
Cook 25 mins

The tangy pineapple-cream cheese filling cuts the sweetness of the pecan topping.

Ingredients Nutrition


  1. In a small bowl, beat butter and cream cheese until smooth. Add flour; mix well. Divide dough into six portions; press onto the bottom and 3/4-in. up the sides of six muffin cups coated with cooking spray. Set aside.
  2. In another bowl, beat cream cheese and sugar until smooth; stir in pineapple. Spread into each cup. Combine the egg, brown sugar, corn syrup, butter, flour and vanilla; stir in pecans. Spoon over filling.
  3. Bake at 350° for 25-30 minutes or until topping is set. Cool for 10 minutes before carefully removing from pan to a wire rack to cool completely.