Mini Pineapple Upside Down Cakes
By Lizzie on July 11, 2017
Hi my friends!! Well, life is returning to normal in many ways after my hip replacement surgery as I work hard at my recovery. I am so excited that in just another 10 days I will be able to get in the pool. Not that I can swim laps yet, but I will take anything I can get when it comes to cooling off in this unbelievably hot Florida weather. I know that will lift my spirits tremendously and help me to get through my physical therapy, as well!! I can also drive again, which made me feel like a 16 year old getting her license as I drove all over town just because I could 🙂
Now back to what always puts a smile on my face…Sharing my new recipes with all of you 🙂 I created this delicious recipe a few months ago and couldn’t wait to share it with you!! Pineapple upside down cake has always been one of my very favorite desserts. I love fruit and cake together, and the moistness in this dessert treat is just perfect. These lovely individual cakes are such a pretty end to a meal when you have company, and are fairly simple to put together. I love using real organic bing cherries too!! I just can’t wrap my brain around those waxy fake cherries in a jar either 🙂
I know you will love the sweet and juicy taste of these beautiful little cakes!! Have a blast making these and an even better time eating them 🙂
Gather all of your ingredients, and make sure the cold ones come to room temperature before you begin baking.I just love these King Arthur Flour parchment squares. I cut them into circles to fit into the muffin cups.This is what your batter will look like!Use a microwave safe bowl for the topping ingredients.Look how pretty they are starting to look!They will be a lovely golden brown when they are fully baked.
After they have baked and cooled for 5 minutes, invert them onto a baking rack on top of a baking sheet. I lined the sheet with foil too!
Mini Pineapple Upside Down Cakes
Makes: 12 mini cakes Prep time: 30 minutes Bake time: 28-32 minutes
6 tablespoons unsalted butter
1 cup packed light brown sugar
2 tablespoons corn syrup
12 individual pineapple rings, ( I used Dole brand)
1/2 cup organic bing cherries, halved
2 cups granulated sugar
1 cup canola oil
1 cup full fat sour cream
2 teaspoons best quality vanilla
2 and 1/2 cups all purpose flour
1/2 teaspoon fresh baking powder
1/2 teaspoon fresh baking soda
3/4 teaspoon salt
1 cup heavy cream plus 2 tablespoons confectioners sugar for garnish
Grease 12 jumbo muffin cups and line each one with parchment or wax paper cut to fit the bottom of each cup. Set aside. Preheat your oven to 350 degrees.
In a microwave safe bowl, cut butter into cubes and add brown sugar and corn syrup. Microwave for 1 minute and stir until combined. Spoon about 1 tablespoon of this mixture into each cup and top with a slice of pineapple and cherry half in the center.
In the bowl of your stand mixer, beat eggs and sugar until combined and well mixed. Beat in oil, sour cream and vanilla.
In another bowl, combine the flour, salt, baking powder and baking soda. Add to the egg mixture and mix well.
Fill each muffin cup about 2/3 full. Bake for 28 to 32 minutes or until the muffins spring back when touched in the center. Cool for 5 minutes, then invert them onto a baking rack with a pan underneath to catch any drips.
Chill your mixing bowl and whisk until you are ready to beat the cream. When you are ready to serve the cakes, beat the heavy cream and confectioners sugar until stiff peaks form. Serve on the side of the cakes.
If you have any leftover, wrap each one individually in wax paper then foil. Keep in the fridge for up to 4 days or in the freezer for up to a month.