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Mini Pineapple Upside Down Cake

November 23, 2010 / By Foodland

Mini Pineapple Upside Down Cake

A mini version of a classic dessert using fresh local pineapple!
Course Dessert
Servings 11 Pieces

Ingredients  

  • 1.5 cups Butter
  • 1 cup + 2 tablespoons brown sugar
  • 1 pound sweet, ripe pineapple, cleaned and julienned into 1" X 1/2" pieces
  • 11 individual disposable aluminum baking cups, 4 oz. size
  • 1 cup Butter
  • 0.666667 cup sugar
  • 0.666667 cup Brown Sugar
  • 3 Eggs
  • 0.5 teaspoon vanilla extract
  • 1 pound cake flour
  • 0.5 teaspoon Salt
  • 1.5 tablespoons baking power
  • 0.75 cup milk

Instructions 

Glaze

  1. Melt 1 1/2 cup butter and 1 cup + 2 tablespoons of brown sugar in a heavy saucepan until sugar is melted and has a smooth consistency.
  2. Fill aluminum disposable baking cups with 2 oz. of the sugar glaze and chill for 1 hour.
  3. Place pineapple on top of the glaze.

Cake

  1. Preheat oven to 350˚.
  2. In a bowl, cream together 1 cup of butter, 2/3 cup of sugar and 2/3 cup of brown sugar until smooth.
  3. Add 3 eggs and 1/2 teaspoon of vanilla to the creamed mixture.
  4. In another bowl, sift together the 1 lb. of cake flour, 1/2 teaspoon of salt and 1 1/2 tablespoon of baking powder.
  5. Add dry mixture to creamed mixture, blend, then add 3/4 cup of milk.
  6. Scoop out cake batter into prepared baking cups until almost filled to the top.
  7. Bake for 17-20 minutes or until the cake feels firm.
  8. Immediately turn upside down onto your serving plate and remove baking cups.
  9. Serve hot with ice cream if desired.
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