Friday, November 27, 2020

Mini Pineapple Upside Down Cakes


 



Mini Pineapple Upside Down Cakes







It's such an easy dessert recipe that's simple enough to make at the last minute on a weeknight but beautiful and delicious enough to be served to guests!

Ingredients

For the cake:

  • 1/2 cup pineapple juice
  • 1/4 cup packed dark brown sugar
  • 4 large eggs, at room temperature
  • 1 and 1/4 cup granulated sugar
  • 1/2 teaspoon of cinnamon
  • 1.5 cups all-purpose flour
  • 1/4 teaspoon of salt
  • 2 teaspoons of rum (or pure vanilla extract)
  • 2 and 1/4 teaspoons of baking powder
  • 2 tablespoons of cornstarch

For garnish:

  • 1/8 teaspoon of salt
  • 1 and 1/2 cups dark brown sugar (packed)
  • 12 pineapple rings
  • 12 maraschino cherries
  • 6 tbsp unsalted butter
  • 1 teaspoon of rum (or vanilla extract)

Instructions

First, preheat  the oven to 350 degrees (F). Generously spray JUMBO 12 muffin pan with non-stick cooking spray; put aside.

Then, crack the eggs into a large mixing bowl; whisk smooth. Add the granulated sugar, brown sugar and rum (or vanilla) and beat gently. Stir in the pineapple juice and set aside. In another bowl, sift together the flour, baking powder, cinnamon, salt and cornstarch. Gradually add the dry ingredients to the wet ingredients and whisk until just combined. Make sure you don't over mix here! Set the mixture aside while you make the filling.

For garnish:

In a small saucepan, melt the butter over medium heat. Add the brown sugar, rum and salt and cook for 1 minute, whisking constantly. Remove from fire.

Pour 2 tablespoons of topping mixture into bottom of each muffin pan; place a pineapple ring on top, then place a cherry in the middle of each pineapple ring. Divide the cake batter evenly among the prepared pans, filling each muffin pan 3/4 full. Bake for 20 to 22 minutes, or until tops are puffed and golden and a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool in pan for 5 minutes. Gently run a knife around the edge of each cake to help loosen any stuck pieces, then gently place a wire cooling rack on top and quickly flip. You may want to place the cooling rack on a large baking sheet before doing this, to help make it less messy. Serve the cakes hot or at room temperature. Happy Cooking Time.

Notes

Rum can be replaced with pure vanilla extract. Cakes are best eaten on the day they are prepared, but can be stored in the refrigerator, in an airtight container, or on a plate tightly covered with plastic wrap, for up to 3 days.