Mini Pineapple Upside Down Cakes Recipe

Ready in: 60 mins
I Want To Show You How I Make My Mini Upside-Down Pineapple Cakes.

Ingredients

  • All Purpose Of Flour
  • Baking Soda
  • Salt
  • Granulated Sugar
  • Unsalted Butter
  • Egg
  • Maraschino Cherries
  • Pineapple Juice
  • Vanilla Extract

Directions

1

You’ll need a very few of basics you’ll need some all-purpose flour ,baking powder, salt ,granulated sugar, unsalted butter, that have melted but you can always have it at room temperature as well an egg. I’ve got some pineapple juice i’ve got some maraschino cherries and i’ve got some canned pineapple rings along with some brown sugar some unsalted butter and that’s the month of the butter and some vanilla extract ok let’s get started I’m actually just going to grab a little spoon because we’re going to make like the little caramel at the bottom of the pineapple cakes right in here. I
my oven preheated at 350 and then what I’m going to do is I’m gonna take my little mini cake pan here now this is a little pan that makes little cakes you can find it online that’s where I get mine and I’m just dividing my butter evenly in the bottom of each one and then I’m just going to take some of the brown sugar and divide mixture evenly and then.

2

What I’m going to do so instead of starting this on the stovetop. I’m going to just pop this into the oven and it’s going to melt the two together and it’s going to job for me so, I can say been washing
up an extra pot which is nice and gets things on a little bit faster okay into the oven this goes for just a few minutes or until everything is melted in the meantime we’ll be going on making the batter in my measuring jug here I’m going to add in my butter now you could do the butter at room temperature and just kind of cream it together with the sugar our yep and to just melt it because it was
easy so I did that.

3

I’m just going to mix those two together really quickly doesn’t take very long off add in the egg along with the vanilla extract these are so easy it’s insane I mean but they’re so good and it they’re so
retro I feel like pineapple upside-down cake is such a classic. I know like, I mean it’s true everyone. I know knows what it is and loves it it’s easy easy easy they’re pretty just like it this is the juice that might be canned pineapple rings came from I don’t buy mine syrup mine orange juice so, I’m going to use some of this juice I’m going to use half of it now and see if I’m going to need the remaining half sometimes you do sometimes you don’t I’m going to take my drive ingredients here with my baking powder and salt,I’m going to pull in my wet and mixture and then mix these if, I feel like my batter is a little on the fixed side then. I’ll add the remaining quarter cup.

4

Which I going to for sure might as well just add it all in of the pineapple juice just going to carefully put a pineapple slice the bottom of each one fits perfectly you can also just smoosh it around to fit
careful not to burn yourself safety first as always we can see that the butter has melted the sugar melted a bit but not totally because this is going to take more time in the oven anyway so it’ll get the job done and then traditional like regular pineapple upside-down cake a maraschino cherry in the center of each one and I just use an ice cream scoop to dollop my batter on top of each okay okay that might come out a little bit smaller than the rest but that’s okay popping this into the oven at 350 for about.

5I’d say maybe 20:25 minutes it could take a little longer because it a little less keep your eye on them and i’ll show you what the what to do as soon as they come out my kicks baked for exactly 25
minutes I just took my I just took them out of the oven and they’ve been out of the oven for about five minutes and you don’t want to wait any more this and you want to make sure you run your knife around them to loosen them up a bit you want them to sit for five minutes and five minutes or late only and then I’m just going to take a baking pan or baking sheet that i’ve lined with parchment otherwise the caramel can stick to a baking dish and it just becomes hard to take off and then all you to care for that this is hot let’s see all butthis one came out okay that should be good yep beautiful little cakes how lovely are those now.

6

You do need to let them cool completely and now because, I didn’t want to make a mess on my platter. I invert them onto a baking sheet that’s been lined with parchment cuz then all I got to do is throw it out and then our little cakes are going to need to cool completely but that’s really about it they’re very simple and they’re very easy and they’re really beautiful perfect for a dinner party. I just love them I don’t know I’m so Kiki that one came out a little bit small and that one is really big I know listen.We all know I don’t like to decorate if, I don’t know how we all know I had no patience and we all know I just go right in for the kill which is just like the food and like to eat but these look absolutely beautiful got the caramel around and you do need to let these cool completely before before you cut into them but I’m not going to make you waste your time I’m just going to cut piece right there.

Video