muffintinmommy

Cool & Creative Ways to Use Your Muffin Tins!

Mini Pineapple Upside Down Cakes

on May 1, 2012

Who wants dessert?!! Today we have an AWESOME recipe from Big Mama’s Home Kitchen. I love individual desserts and this one takes the cake 😉 Just look at these little beauties!!

Is your mouth watering yet? 

Big Mama gives a wonderful recipe with two options… Jumbo size (top) or Regular size (bottom). Depending on the muffin tin you have available or if you have both it’s up to you! I love options 🙂

Mini Pineapple Upside Down Cakes (Big Mama’s Home Kitchen Blog)

This recipe will make a batch of 6 jumbo size or 8 muffin size cakes.

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 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, white sugar, and pineapple juice.  Beat for 2 minutes.  In a separate bowl, sift together the flour, baking powder, and salt.  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.
Place a pineapple ring in the bottom of each jumbo muffin tin.  Add a cherry in the middle of each pineapple.  Spoon over a layer of the warm brown sugar mixture.  Pour cake mixture over to fill muffin tin 3/4 of the way full.  If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

  

Here’s a look at them in the pan before the go into the oven… Jumbo on the top and Regular on the bottom. They even look tasty in the pan!

Bake jumbo cakes for 25 minutes.  Bake regular cakes for 20 minutes.  You could also use a 10 inch cast iron skillet and bake for 22-25 minutes (the cake is done when toothpick in middle comes out clean).

Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch the extra drippings and let cool.  These are best eaten warm and can be reheated in the microwave.  Enjoy!

Here is a picture of how to flip them out onto a wire rack to cool, very important step, *don’t forget the cookie sheet underneath when you flip to catch the drippings!

                                            

Man they look so GOOD!!!! I think the hardest part of this will be the waiting, lol! Thanks for the recipe Big Mama, this one is going in my binder  for sure 😉 I Hope you all enjoy this as well, grab those muffin tins and get busy, your family and friends will definitely thank you!!

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5 responses to “Mini Pineapple Upside Down Cakes

  1. Jennifer Homendy says:

    For a lower sugar (lower glycemic index) version, substitute the sugar in the cake recipe with 1/3 cup raw honey, reduce the pineapple juice to 3 Tablespoons (and get the no sugar-added juice), substitute the brown sugar in the topping with 1/3 cup raw honey, use unsweetened pineapple rings and regular pitted cherries.

  2. cindy b says:

    How awesome are these little cakes! I’m totally making these in the near future!!

  3. […] Mini Pineapple Upside Down Cakes (muffintinmommy.wordpress.com) Share this:TwitterFacebookLike this:LikeBe the first to like this post. […]

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