Best Pineapple Pecan Cups Recipes

PINEAPPLE PECAN CUPS

Pineapple Pecan Cups image

"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."

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

3 tablespoons butter, softened
1-1/2 ounces cream cheese, softened
1/2 cup all-purpose flour
FILLING:
3 ounces cream cheese, softened
1 tablespoon sugar
1/4 cup crushed pineapple, drained
TOPPING:
1 large 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

Steps:

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 10 minutes before carefully removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 298 calories, Fat 20g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 137mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

PINEAPPLE PECAN CUPS

Pineapple Pecan Cups image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 15

Ingredients

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

Steps:

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 10 minutes before carefully removing from pan to a wire rack to cool completely.