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Wednesday, September 9, 2015

Mini Pineapple Upside Down Cakes

    For the Cake:
  • 4 Tbsp pineapple juice
  • 2/3 cup all purpose flour
  • 2 eggs
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • For the Glaze & Topping:
  • 2 Tablespoons Pineapple Juice
  • 1/4 cup butter -1/2 stick
  • 2/3 cup brown sugar
  • 1-can pineapple rings
  • 8-maraschino cherries
  1. Preheat oven to 350F
  2. Spray your pan with non-stick cooking spray or lightly butter.
  3. In a Large bowl combine the Eggs, Sugar, Pineapple Juice, Flour, Baking Powder & the Salt and mix until well incorporated.
  4. In a small sauce pan, melt the butter, once melted add in the brown sugar and the 2 tablespoons of pineapple juice and stir constantly on medium heat for 45 seconds, set aside.
  5. Spoon a layer of the hot mixture into the bottom of each tin, then place a pineapple ring on top. Add a cherry in the middle of each of the pineapples
  6. Spoon the cake batter into each cup, being sure to only fill each one 3/4 the way full.
  7. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean
  8. Once baked, remove from the oven and allow to cool in the pan for 10 minutes
  9. Gently run a knife around the edge of each cake to help loosen, because they tend to stick slightly.
  10. Place each cake on a wire cooling rack & allow to cool completely

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