©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Mini Pineapple Upside Down Cakes

These I have made for a few Alpha Course Dinners.  They are a fabulous little dessert and super easy to make.

The recipe below make 6 cakes, that are baked in a Jumbo Muffin Pan.  You can easily double it if you have two Jumbo Muffin Pans.

2 eggs
2/3 cup granulated sugar
4 tbs pineapple juice
2/3 cup flour
1 tsp baking powder
1/4 tsp salt

1/4 cup unsalted butter
2/3 cup brown sugar
1 can pineapple rings
6 Marachino Cherries

Preheat oven to 350 and spray a JUMBO muffin pan with cooking spray.  In a mixing bowl beat eggs, sugar and pineapple juice for two minutes.  In another bowl, sift the flour, baking powder and salt.  Add to the wet ingredients and beat on medium for 2 more minutes.

In a small sauce pan, melt the butter and then add brown sugar.  Whisk for one minute.  Spoon a layer of the brown sugar mix into the bottom of each muffin tin, then place a pineapple ring.  Add one cherry into the middle of the pineapple ring.  Spoon cake mix evenly over the pineapple ring and cherry.  Bake for 20 to 25 minutes.

Let cool in pan for about 3 minutes.  Run an offset spatula around the edges.

Place a wire cooling rack on top and quickly flip the pan over and place on a cookie sheet to catch the dripping sugar mixture.

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