Wednesday, July 19, 2017

Mini Pineapple Upside Down Cakes



    Cake Ingredients:

  • 2 eggs
  • 2/3 cup white sugar
  • 4 Tbsp pineapple juice
  • 2/3 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Topping:

  • 1/4 cup butter (1/2 stick or 4 Tbsp)
  • 2/3 cup brown sugar (packed)
  • 1-can pineapple rings
  • 6-maraschino cherries


How to Make It

  • Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
  • In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
  • In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
  • Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
  • Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.
  • Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
  • Place wire rack of cakes on sheet tray to cool.
  • 0 comments :

    Post a Comment