Mini Pineapple Upside Down Cake

Mini Pineapple Upside Down Cake
Mini Pineapple Upside Down Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

jumbo size or 8 muffin size cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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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