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Grease and flour eight nonstick
popover or giant muffin cups* or two 9x 1 1/2-or
8x 1 1/2-inch round cake pans. Line the cake
pans with waxed paper or parchment paper; set
aside.
-
Preheat oven to 350°F. Prepare
each muffin mix according to package directions,
except stir half of the undrained pineapple into
the batter of each mix along with
the milk and egg.
-
Spoon a scant
1/2
cup of the batter into each popover or
muffin cup or spread batter into
prepared 8- or 9-inch pans (use one pan for each
mix). Bake about 20 minutes for popover, giant
muffin, or 9-inch pans (20 to 22 minutes for
8-inch pans) or until a toothpick inserted near
the centers comes out clean. Let cool in pans on
a wire rack for 5 minutes for smaller pans or 10
minutes for larger pans. Remove cakes from pans;
remove paper. Cool completely.
-
Meanwhile, in a small saucepan
heat brandy over low heat until warm. Stir in
the 1 1/2 cups dried cherries. Let stand for 20
minutes; drain off any excess liquid.
-
In a chilled large bowl combine
whipping cream and brown sugar; beat with
chilled beaters of an electric mixer on medium
speed until soft peaks form (tips curl over).
Fold in cherry mixture and the 1/2 cup white
chocolate chunks. Cover and chill until ready to
use (up to 2 hours).
-
For individual cakes: If
necessary, trim rounded tops so inverted cakes
will lay flat. Split cakes horizontally at a
slight diagonal. Place each bottom layer on a
dessert plate. Top with some of the whipped
cream mixture, the cake top, and more of the
whipped cream mixture. If desired, top with
additional dried cherries and white chocolate
chunks.
-
For large cakes: Place one cake
layer on a serving plate; spread top
with half of the whipped cream mixture. Top with
remaining cake layer and remaining whipped cream
mixture. Serve within 30 minutes. (Or cover and
chil1 for up to 8 hours.) If desired, top with
additional dried cherries and white chocolate.
Italian
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