Mini Pineapple Upside Down Cake
- 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
- 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
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.