Rum-Raisin Cups

3 tablespoons raisins
2 tablespoons rum
1 (8 1/4 ounce) can pineapple slices
2 tablespoons brown sugar
1 tablespoon butter or margarine
2 teaspoons 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.