Mini Pineapple Upside Down Cakes
Created by Dissie on April 12, 2012
- Servings: 12
- Prep Time: 15m
- Cook Time: 20m
- Recipe #5162
Ingredients
- 1 can (15 ounce) pineapple chunks
- 12 marachino cherry halves
- CAKE
- 2 large eggs
- 2/3 cup granulated sugar (white)
- 4 tablespoons pineapple juice
- 2/3 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- TOPPING
- 4 tablespoons butter
- 2/3 cup brown sugar
How to Make
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Step 1: Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
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Step 2: 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 mix for 2 more minutes.
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Step 3: In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
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Step 4: Cut the pineapple chunks in half and place 5 around the bottom of the muffin tins in a circle. Place cherry half in the middle of each.
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Step 5: Spoon over a layer of the warm brown sugar mixture. Pour cake mixture over to fill muffin tin 3/4 of the way full.
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Step 6: Bake regular cakes for 20 minutes. (You can use pineapple rings and a jumbo muffin pan. Bake those for 25 minutes.)
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Step 7: Let sit for 3 minutes and then using a knife, go around each cake and then use a cookie sheet to invert the little cakes. Serve warm or cool. Delicious!