Pineapple Upside Down Cake was one of my grandma’s favorite desserts—in fact it was one of the
few things that she ever baked. Aside
from the occasional pumpkin pie, raspberry cobbler or a chocolate cake—she preferred
her rare desserts fresh from the grocery store. We opted
to bake these mini cakes in muffin tins using a variation of our favorite
9-inch pineapple upside-down cake.
I always picked off my pineapple as a little girl—and found myself
smiling when my youngest did the same with her Mini Pineapple Upside Down Cake
this afternoon. We think that Mini
Pineapple Upside Down Cakes are great representatives for the letter U in the
Blogging from A to Z Challenge.
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Ingredients for Mini-Pineapple Upside Down Cakes
1/2 c. Light Brown Sugar, firmly packed or Swerve Brown Sugar Sweetener
¼ c. Butter or
Margarine, melted
10 Pineapple Ring
Slices, cut to fit a standard muffin tin (about ½ inch removed from each ring)
5 MaraschinoCherries, halved
2 Large Eggs, separated
½ c. Sugar
¾ c. All-Purpose Flour
½ tsp. Baking
Powder
¼ tsp. Salt
¼ c. Pineapple
Juice
Instructions for Mini Pineapple Upside Down Cakes.
Preheat oven and prepare a muffin tin. Preheat the oven to 350 F. Lightly spray 10 holes of a standard muffin
tin with cooking spray.
Create the mini-cake tops.
Add a teaspoon of melted butter or margarine to each spot in the muffin
tin. Sprinkle a packed teaspoon of brown
sugar over the melted butter. Gently
press in each cut pineapple ring—re-forming it into a circle. Add ½ of a maraschino cherry to the center of
each pineapple ring. Set the muffin tin
aside.
Make the upside-down cake batter. In a medium mixing bowl, beat the yolks of the eggs until light
yellow. Beat the sugar into the eggs
until well blended. Add the flour,
baking powder and salt. Beat until just
incorporated. Blend in the pineapple juice. In a separate small bowl, beat
the egg whites until stiff peaks begin to form then fold the egg whites into
the batter.
Fill the muffin tins.
Add batter by the spoonful to each spot of the muffin tin until the
pineapple is just covered. The slots
should be about 2/3 full.
Bake and invert. Bake
for 20-25 minutes or until a toothpick inserted into the mini-cake centers
comes out clean. Remove from the oven
and allow the cakes to cool for a few minutes.
Run a knife along the cake edges to loosen them. Invert over a large tray or cutting board. I
use a large cookie sheet—then carefully transfer the cakes to a serving platter.
Serve warm. We serve warm with vanilla ice cream or whipped cream.
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