Pineapple upside down cake is a classic dessert that never goes out of style. One of the most popular ways to make this homey dessert is in a cast iron skillet. However, when just a bite or two is enough, the following recipe is perfect. These are also beautiful as part of a dessert tray..
These miniature versions of the full sized cake are almost too cute to eat. Your family and friends will love these dainty little treats that are big on taste.
There is no special equipment needed here. Regular sized muffins pans are all you need to make these cakes.
Mini Pineapple Upside Down Cakes
- 2 (20 oz.) can crushed pineapple, reserve juice
- 2/3 cup brown sugar
- 6 tablespoons butter, melted
- 2 teaspoon pineapple juice
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 stick butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 cup buttermilk
- ½ cup unsweetened pineapple juice
- 12 maraschino cherries, cut in half
Preheat oven to 350. Spray 2 regular sized muffin pans with nonstick spray.
Drain pineapple reserving 1 cup plus 2 teaspoons of juice.
In a small bowl, mix together the brown sugar, melted butter and 1 teaspoon of the reserved pineapple juice. Stir until smooth.
Sift together dry ingredients; set aside.
In a mixer bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla, in a measuring cup or small bowl; combine the buttermilk and pineapple juice. Alternately, add flour and buttermilk and juice mixture, beginning and ending with flouring. Be sure to beat well between each addition.
Divide the brown sugar mixture between the 24 muffin cups. Place a spoonful of the drained pineapple over the brown sugar mixture, dividing it evenly among the cups.
Fill the cups 2/3 with the batter. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let stand in pans for 10 minutes and then invert onto a sheet pan. Top each cake with a cherry half.
Broken Arrow Farmers’ Market
Check out the wonderful local produce at Broken Arrow’s third annual farmers’ market, located at 418 South Main. This year, the market is only open on Saturdays from 8:00 a.m.- 12:00 p.m. The market opened in mid-April and will remain open on Saturdays until mid October.