Tasty Mini Pineapple Upside Down Cakes (Print Version)
# Ingredients:
→ Cake Batter
01 -
4 big eggs, room temp
02 -
1/2 cup pineapple juice from a fresh can
03 -
2 teaspoons of rum or swap with vanilla essence
04 -
1 and 1/4 cups white granulated sugar
05 -
1/4 cup of tightly packed dark brown sugar
06 -
1 and 1/2 cups of regular all-purpose flour
07 -
2 and 1/4 teaspoons baking powder
08 -
A pinch less than 1/4 teaspoon of salt
09 -
1/2 teaspoon ground cinnamon
10 -
2 tablespoons of cornstarch
→ Topping
11 -
A dozen pineapple slices
12 -
12 maraschino cherries for garnish
13 -
6 tbsp of butter with no salt
14 -
1.5 cups of tightly packed dark brown sugar
15 -
1 whole teaspoon vanilla or use rum instead
16 -
A very small pinch of salt (around 1/8 tsp)
# Instructions:
01 -
Get your oven nice and hot at 350°F. Spray your jumbo muffin tray well so nothing sticks.
02 -
Mix eggs, sugars, and rum together until smooth. Pour in your pineapple juice and whisk. In another bowl, sift together all the dry stuff, then fold it gently into the wet mixture till it’s just stirred together.
03 -
Melt butter together with brown sugar, rum, and a dash of salt for about a minute. Spoon some of this into the muffin pan spaces, then add pineapple rings and place a cherry in the center of each.
04 -
Fill the muffin tins with the batter, spreading evenly. Bake for 20-22 mins or until the tops are golden and a test toothpick comes out clean.
05 -
Give the cakes about 5 minutes to cool in their pans. Run a knife around each edge to loosen, then flip onto a cooling rack. Serve them while warm or at room temperature.
# Notes:
01 -
Tastes best when enjoyed on the same day
02 -
Replace rum with vanilla if needed
03 -
Lasts in the fridge for up to 3 days