Mini Pineapple Upside Down Cakes
Cake Ingredients:
2 eggs
1/3 cup white sugar
3 tbsp pineapple juice
2/3 cups all purpose flour
1 tsp baking powder
1/2 tsp pure vanilla extract
Topping:
1/4 cup butter
2/3 cups brown sugar
1-small can pineapple rings
6 maraschino cherries
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, vanilla extract, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour and baking powder. Add to 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.
Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full.
Bake for 25 minutes. (If you choose to make a large cake, bake for 22-25 minutes in a buttered 9X9 pan. The cake is done with a toothpick inserted in the middle comes out clean.
These freeze extremely well up to 6 months
source: my recipe cookbook ~ Nicole
1/3 cup white sugar
3 tbsp pineapple juice
2/3 cups all purpose flour
1 tsp baking powder
1/2 tsp pure vanilla extract
Topping:
1/4 cup butter
2/3 cups brown sugar
1-small can pineapple rings
6 maraschino cherries
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, vanilla extract, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour and baking powder. Add to 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.
Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full.
Bake for 25 minutes. (If you choose to make a large cake, bake for 22-25 minutes in a buttered 9X9 pan. The cake is done with a toothpick inserted in the middle comes out clean.
These freeze extremely well up to 6 months
source: my recipe cookbook ~ Nicole
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