RUM-RAISIN CAKE DESSERT CUPS

3 T. raisins
2 T. rum
1 (8 1/4 oz.) can pineapple slices
2 T. brown sugar
1 T. butter or margarine
2 tsp. cornstarch
4 cake dessert cups
Chocolate or vanilla ice cream

In a small bowl, combine the raisins and rum; set aside. Drain the pineapple slices, reserving 1/3 cup of the syrup. In a small saucepan, combine the 1/3 cup syrup, the brown sugar, butter or margarine and cornstarch. Cook and stir the mixture until thickened and bubbly. Cook and stir 2 minutes more. Remove mixture from heat. Stir in the raisins and rum. Add drained pineapple slices to saucepan, spooning warm sauce over slices. Split the cake cups horizontally. Place 1 pineapple slice between layers of each split cake on individual dessert plates. Place a small scoop of chocolate or vanilla ice cream in the center atop each cake cup; spoon the warm rum-raisins sauce atop. Makes 4 servings.