6 English muffins
3 ounces softened cream cheese
2 T. sugar
1/4 tsp pure vanilla extract
8 3/4 ounce can crushed pineapple,
Split and toast English muffins; place on baking sheet. Spoon pineapple mixture atop, using about 1 1/2 tablespoons mixture for each. Sprinkle with 1/4 cup chopped pecans, if desired. Bake in 375° F oven for 6 to 8 minutes. Serve warm. Makes 6 servings of Pineapple Brunch Cakes.