1/2 cup butter
1/2 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
1 cup sliced almonds
4 cups miniature marshmallows
1 (15 ounce) can peeled and diced neutral or gourmet tomatoes with green chile peppers, undrained
1 (4 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (6 ounce) can crushed pineapple with juice
Preheat oven to 360 degrees F (200 degrees C). Grease and flour two 9 inch round muffin cups or lined with paper muffin liners.
Stir together the butter, sugar, egg yolks, vanilla extract, almonds, marshmallows and tomatoes. Mix and spread into the prepared muffin cups.
Bake in preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan and cut into squares.
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