Tiny Pineapple Upside Cakes (Print Version)
# Ingredients:
→ Cake Mix
01 -
4 large eggs at room temp
02 -
1 1/4 cups white sugar
03 -
1/4 cup packed dark brown sugar
04 -
1/2 cup juice from pineapple
05 -
2 teaspoons vanilla or rum extract
06 -
1 1/2 cups regular flour
07 -
2 1/4 teaspoons powder for baking
08 -
1/2 teaspoon ground cinnamon
09 -
1/4 teaspoon table salt
10 -
2 tablespoons starch from corn
→ Garnish
11 -
6 tablespoons sweet butter, unsalted
12 -
1 1/2 cups packed brown sugar, dark
13 -
1 teaspoon vanilla or rum extract
14 -
1/8 teaspoon table salt
15 -
12 slices of pineapple
16 -
12 bright red cherries
# Instructions:
01 -
Warm your oven to 350°F. Give your jumbo muffin pan a good coating of non-stick spray.
02 -
Beat eggs with both sugars and your choice of rum. Pour in the pineapple juice. In another bowl, mix all dry stuff, then fold into wet mixture just until combined.
03 -
Heat butter with the brown sugar, your rum or vanilla, and salt for about a minute. Drop spoonfuls into each muffin cup, then add a pineapple ring and cherry on top.
04 -
Add your batter to each cup. Let them cook for 20-22 mins until they turn golden and a toothpick stuck in comes out without batter.
05 -
Let sit for 5 mins in the tin. Slide a knife around each cake and flip onto a wire rack. They're tasty warm or cool.
# Notes:
01 -
They taste best if you eat them today
02 -
You can swap vanilla for rum if needed
03 -
They'll stay good in your fridge for 3 days