Mini Pineapple Upside Down Cakes (Print Version)
# Ingredients:
→ Cake Batter
01 -
4 large eggs, room temperature
02 -
1 1/4 cups granulated sugar
03 -
1/4 cup dark brown sugar, packed
04 -
1/2 cup pineapple juice
05 -
2 teaspoons rum or vanilla extract
06 -
1 1/2 cups all-purpose flour
07 -
2 1/4 teaspoons baking powder
08 -
1/2 teaspoon cinnamon
09 -
1/4 teaspoon salt
10 -
2 tablespoons cornstarch
→ Topping
11 -
6 tablespoons unsalted butter
12 -
1 1/2 cups dark brown sugar, packed
13 -
1 teaspoon rum or vanilla extract
14 -
1/8 teaspoon salt
15 -
12 pineapple rings
16 -
12 maraschino cherries
# Instructions:
01 -
Preheat oven to 350°F. Spray jumbo muffin tin with non-stick spray.
02 -
Whisk eggs, sugars, and rum. Add pineapple juice. Separately sift dry ingredients, then combine with wet ingredients until just mixed.
03 -
Melt butter with brown sugar, rum, and salt for 1 minute. Spoon into muffin tins, top with pineapple rings and cherries.
04 -
Pour batter into tins. Bake 20-22 minutes until golden and toothpick comes out clean.
05 -
Cool 5 minutes in pan. Run knife around edges and invert onto cooling rack. Serve warm or at room temperature.
# Notes:
01 -
Best eaten same day
02 -
Can substitute rum with vanilla extract
03 -
Keeps in fridge up to 3 days