mini pineapple upside down cake



6 Tablespoons of butter, melted
¾ cup sugar 
6 pineapple rings from a can, contained in 100% fruit juice (not heavy syrup), + reserve ⅔ cup of fruit juice from can
6 Maraschino Cherries
Cake Batter
2-1/4 cups all-purpose flour
1-1/2 cups sugar
3-1/2 teaspoons leaven 
1 teaspoon kosher salt
⅔ cup reserved fruit juice 
⅓ cup + ¼ cup milk
⅛ cup oil
1 stick butter softened
1 tablespoon vanilla
3 large eggs
Pre-heat oven 350 degrees.
Using your Nordic Ware Pineapple Cake Pan, place 1 TBSP of butter at rock bottom of every mini cake portion of the pan.
Place pan in oven for 1-2 minutes to melt the butter. Remove pan from oven.
Divide the ¾ cup of sugar evenly altogether 6 cake portions.
Quickly mix the sugar and butter together in each section.
Place one pineapple ring within the pineapple spot within the pan.
Then, place 1 cherry within the center of every pineapple ring. Set pan aside while you create the cake batter.
In a stand-up mixer, place softened butter and blend on medium speed for 1-2 minutes.
Add flour, sugar, salt, and leaven and blend well for 1 minute.
Add fruit juice , milk, oil, vanilla, and eggs.
Mix on medium for an additional minute. Fill each cake portion with batter until 90% full.
Note: you'll have leftover cake batter. See below for what to try to to with remaining cake batter.
Bake 25-30 minutes until toothpick comes out clean.
Remove pan from oven.
Line a baking sheet with parchment paper.
Invert baking sheet with parchment paper over the pineapple pan. Quickly flip the pineapple pan the wrong way up .
Set pan on counter, slightly tap on top of every mini cake portion to assist loosen.
Carefully flip pineapple pan. Let cakes cool on parchment paper/baking sheet.
Serve warm or at room temp.
**You will have enough batter remaining to form 8 – 9 cupcakes. Divide batter in cupcake pan – bake 15-20 minutes, until toothpick comes out clean. Cool completely then Frost!

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