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Mini Pineapple Upside Down Cake

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Rate this recipe 5/5 (1 Votes)

Ingredients

  • Cake Ingredients:
  • 2 eggs
  • 2/3 c white sugar
  • 4 T pineapple juice
  • 2/3 c all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Topping:
  • 1/2 stick butter
  • 2/3 c brown sugar
  • 1 -can pinepple rings (if using jumbo muffin tin)
  • 1 can pineapple chunks (if using regular muffin tin)
  • 6 maraschino cherries

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. Grease muffin tin.

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 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.

Place a pineapple ring or chunks (4-5 per tin)place cherry in the middle of each tin. Spoon over a layer of the warm brown sugar mixture. Pour cake mixture over to fill muffin tin 3/4 of the way full.

Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes.

Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to hlep loosen in case it sticks a little. Place a wire cooking rack on top, and quickly flip over.

Place wire rack of cakes on baking sheet to cool.

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