Pineapple Upside Down Mini Cakes

Pineapple Upside Down Mini Cakes
Pineapple Upside Down Mini Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    sticks butter, room temperature, plus more for pan

  • 2 1/4

    cups all-purpose flour, plus more for pan

  • 3/4

    teaspoon fine salt

  • 3/8

    teaspoon baking powder

  • 3/8

    teaspoon baking soda

  • 1 1/2

    cups granulated sugar

  • 3

    eggs

  • 1 1/2

    teaspoons vanilla extract

  • 1/4

    cup plus 2 tablespoons sour cream

  • 1

    cup 1/4-inch diced fresh pineapple

  • Dried Pineapple Flowers

  • Sour Cherry Sauce

  • For the Pineapple Syrup

  • 1/4

    cup sugar

  • 1/2

    cup pineapple juice

Directions

1.Preheat oven to 375 degrees. Generously butter and flour a 6-cake mini Bundt pan (with an 8-ounce capacity and 3 3/4-inch diameter). 2.Whisk together flour, salt, baking powder, and baking soda. In the bowl of an electric mixer with a paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla. Add flour mixture in two parts, alternating with sour cream (take care to not overmix). 3.Fill a disposable pastry bag with one-third of the batter; cut its tip to make a 1/2-inch opening. Pipe batter into the bottom of the molds to about 3/4 inch high. Using a mini offset spatula, smooth batter until even. Scatter half of the pineapple over top. Repeat with more batter and remaining pineapple, and finish with remaining batter; smooth tops. Bake for 19 to 21 minutes or until a wooden skewer inserted comes out with loose crumbs attached. Cool for 3 minutes and immediately invert cakes to remove from molds. Allow cakes to cool completely. 4.Meanwhile, make the pineapple syrup: Bring sugar and juice to a boil and simmer for 3 minutes or until slightly thickened. Allow to cool to room temperature. 5.Trim tops of cakes so that they are even (they should be 2 1/2 inches high). Invert cakes and generously brush outsides with syrup. 6.To serve, spoon some cherries into center hole of each cake and a little bit of sauce around the perimeter. Top each cake with a pineapple flower to conceal cherries underneath.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: