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Pineapple Upside Down Cake

Pineapple everything is in right now.  There is never a day that goes by without me seeing a pineapple this or a pineapple that; and each and every time I do, I simply can't resist salivating over the mental image of Pineapple Upside Down Cake.  Just like Homer Simpson's love affair with doughnuts,  I am an absolute sucker for this utterly delicious dessert!  The near euphoric combination of buttery, sweet, and citrus flavors always ignite my taste buds and causes my stomach to grumble an urgent request to be filled with it's goodness.  Some may see this as an addiction, but I like to view it as a pleasantly, non-abrasive obsession.

For reals.

Wanting nothing more than to spread my P.U.D.C love affair like wildfire, I will be sharing the mini version of this dessert.  Because, let's face it, whenever you transform anything into a mini version, it instantly becomes a must-have!  Sure, right now, you may be thinking, "What's the big deal?  It's just another dessert?"  But, once you have made this dessert, I can almost guarantee that you won't be able to resist making it again.  And, before you know it, you too will be secretly eating your own Pineapple Upside Down Cake in some dark closet and cramped closet; because sharing just isn't an option.

Bon Appetit!



Ingredients:

Cake:
2 eggs
2/3 cup sugar
4 Tbsp pineapple juice
1 tsp baking powder
2/3 cup flour
1/4 tsp salt

Topping:
1/4 cup butter (1/2 stick)
2/3 cup brown sugar
6 pineapple rings
6 maraschino cherries



Directions:

1. Preheat oven to 350 degrees.

2. Combine eggs, sugar, and pineapple juice and mix together for about 2 minutes.

3. In a separate bowl, mix together the flour, salt, and baking powder.

4.  Combine your flour mixture to your egg mixture and beat for another 2 minutes.

5. In a small saucepan, melt together the butter and brown sugar over low heat; stirring frequently until they are well combined.

6. Spray a jumbo muffin pan with non-stick spray and then evenly spoon the brown sugar mixture into each cup (Approx. 1 Tbsp + 1 tsp in each).

7. Put a pineapple ring into each tine, pressing it gently to fit.  Then place a cherry in the center of each ring.

NOTE: If you only have a standard sized muffin pan, you can use pineapple tidbits instead of a pineapple rings.

8.  Evenly pour your batter into each cup (Approx. 1/3 cup in each).

9. Bake for 25 minutes, or until an inserted toothpick comes out clean.  Allow to cool for 5 minutes, then loosen with a butter knife around the edges.

10. Transfer each cake to a cooling wrack to completely cool.  Top with a dollop of whipped cream, and enjoy!

NOTE: To catch any drips from the cakes, place a wax paper or a cookie sheet under your cooling rack.



Loves and Hugs,




  

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