Instructions

1. Preheat oven to 350°F. Line 6 muffin cups with cupcake liners.
2. Cut pound cake into 1-inch cubes.
3. Whisk cream, sugar and eggs until well combined in a large mixing bowl. Add cake; mix lightly until well combined. Divide mixture evenly into muffin cups.
4. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.
5. Combine caramel sauce and sea salt in a small bowl. Drizzle over cakes. Cool at least 10 minutes before serving.

Cooking time (duration)

Prep Time: 10 min, Cook Time: 25 min

Number of servings (yield)

6 servings

Category

Dessert

Submitted by

Adapted from 2013 Sara Lee Recipe Contest submission by Emily H. of Chicago, Illinois