Mini Pineapple Upside Down Cakes
 
 
Author:
Recipe type: Dessert
Serves: Make 6 plus 8 cupcakes
Ingredients
  • 6 Tablespoons of butter, melted
  • ¾ cup brown sugar
  • 6 pineapple rings from a can, contained in 100% Pineapple Juice (not heavy syrup), + reserve ⅔ cup of pineapple juice from can
  • 6 Maraschino Cherries
  • Cake Batter
  • 2-1/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ⅔ cup reserved pineapple juice
  • ⅓ cup + ¼ cup milk
  • ⅛ cup oil
  • 1 stick butter softened
  • 1 tablespoon vanilla
  • 3 large eggs
Instructions
  1. Pre-heat oven 350 degrees.
  2. Using your Nordic Ware Pineapple Cake Pan, place 1 TBSP of butter at the bottom of each mini cake portion of the pan.
  3. Place pan in oven for 1-2 minutes to melt the butter. Remove pan from oven.
  4. Divide the ¾ cup of brown sugar evenly in all 6 cake portions.
  5. Quickly mix the brown sugar and butter together in each section.
  6. Place one pineapple ring in the pineapple spot in the pan.
  7. Then, place 1 cherry in the center of each pineapple ring. Set pan aside while you make the cake batter.
  8. In a stand-up mixer, place softened butter and mix on medium speed for 1-2 minutes.
  9. Add flour, sugar, salt, and baking powder and mix well for 1 minute.
  10. Add pineapple juice, milk, oil, vanilla, and eggs.
  11. Mix on medium for another minute. Fill each cake portion with batter until 90% full.
  12. Note: You will have leftover cake batter. See below for what to do with remaining cake batter.
  13. Bake 25-30 minutes until toothpick comes out clean.
  14. Remove pan from oven.
  15. Line a baking sheet with parchment paper.
  16. Invert baking sheet with parchment paper over the pineapple pan. Quickly flip the pineapple pan upside down.
  17. Set pan on counter, slightly tap on top of each mini cake portion to help loosen.
  18. Carefully flip pineapple pan. Let cakes cool on parchment paper/baking sheet.
  19. Serve warm or at room temp.
  20. **You will have enough batter remaining to make 8 – 9 cupcakes. Divide batter in cupcake pan – bake 15-20 minutes, until toothpick comes out clean. Cool completely and then Frost!
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2014/04/mini-pineapple-upside-down-cakes/