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Pineapple Pecan Cups

Pineapple Pecan Cups
"This recipe is a variation of an original recipe I've been making for years," says Marilyn Blankschien of Clintonville, Wisconsin. "The tangy pineapple-cream cheese filling cuts the sweetness of the pecan topping."
6 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 3 tablespoons butter, softened
  • 1-1/2 ounces cream cheese, softened
  • 1/2 cup all-purpose flour
  • FILLING:
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon sugar
  • 1/4 cup crushed pineapple, drained
  • TOPPING:
  • 1 egg
  • 1/4 cup packed brown sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon butter, melted
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped pecans

Directions

  • 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.
  • 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.
  • Bake at 350° for 25-30 minutes or until topping is set. Cool for
© Taste of Home 2013

2 of 2

Pineapple Pecan Cups (continued)

Directions (continued)

  • 10 minutes before carefully removing from pan to a wire rack to cool
  • completely. Yield: 6 servings.
Nutrition Facts: 1 serving equals 298 calories, 20 g fat (10 g saturated fat), 79 mg cholesterol, 137 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013