Mini Pineapple Upside Down Cakes With Rum Caramel Sauce Recipes

PINEAPPLE AND RUM UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees; position a rack in the center of the oven.Preheat oven to 350 degrees; position a rack in the center of the oven.
• Add the butter to a 9-inch-round baking pan. Place the pan inside of the pre-heated oven until melted, about 5 minutes.
• Remove the pan from the oven and add the brown sugar and rum; stir until mixed well and even.
• Arrange the pineapple slices evenly in the pan; place a cherry in the center of each one and fill the center and any other open space with either additional pineapple pieces or pecans.

MINI PINEAPPLE UPSIDE-DOWN CAKES

Steps:

• Preheat oven to 350 degrees (F). Generously spray a 12-mold JUMBO muffin tin with non-stick cooking spray; set aside.
• Crack the eggs into a large mixing bowl; whisk smooth. Add in the granulated sugar, brown sugar, and rum (or vanilla), and beat smooth. Stir in pineapple juice and set aside. In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and cornstarch. Gradually add the dry ingredients into the wet ingredients and whisk until just combined. Be sure not to over mix here! Set mixture aside while you make the topping.

MINI PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CARAMEL SAUCE

Steps:

• Make the rum caramel sauce: Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.
• Make the cakes: Preheat oven to 350 degrees. Generously butter six 10-ounce (3 1/2-by-2 1/2-inch) ramekins and place on a rimmed baking sheet.
• Melt 8 tablespoons butter in a small saucepan. Add brown sugar and a pinch of salt, and cook, stirring, until sugar is melted and sauce is smooth, about 3 minutes. Divide caramel mixture evenly between ramekins. Using a 3 1/2-inch round cutter, trim pineapple slices to fit into the bottom of each ramekin. Use a small round cutter to remove the core from pineapple rounds, and place one round in the bottom of each ramekin.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the remaining 10 tablespoons butter, granulated sugar, and vanilla seeds until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Whisk together flour, baking powder, and 1/2 teaspoon salt. Gradually add flour mixture to butter mixture in 3 additions, alternating with milk and starting and ending with flour mixture.
• Divide batter between prepared ramekins. Bake until golden and a toothpick inserted into centers comes out clean, 30 to 35 minutes. Let cakes cool 1 minute before inverting onto serving plates. Serve warm with rum sauce.

RUM PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• In a medium bowl, add the cherries and the spiced rum. In another bowl add the pineapple and the 3/4 cup of rum. Cover and refrigerate for 8 hours or overnight.
• Preheat oven to 350 degrees F.
• In a large bowl, add 1 3/4 sticks butter and the sugar and cream together until pale yellow, about 2 minutes. Stir in the eggs 1 at a time. Add the vanilla extract and set aside.
• In a separate bowl, combine the flour, salt, and baking powder. Add the dry ingredients into the wet ingredients and stir until a smooth batter forms.
• In a 10-inch cast iron skillet, over medium heat, add the remaining 1/4 stick butter and heat until the butter has just melted. Add the brown sugar and using a slotted spoon, add the pineapple pieces, reserving the rum. Saute until they begin to caramelize, about 4 minutes. Add the cherries and the rum they soaked in. Remove the skillet from the heat and light the rum with a long kitchen match. When the flames subside, return the pan to the heat and cook until most of the alcohol has evaporated. Remove the skillet from the heat and set aside to cool 6 to 10 minutes before adding the batter. Remove half the fruit back into the reserved rum for garnishing later.
• Add the batter to the skillet and put in the oven. Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool for about 5 minutes before unmolding. To unmold, run a small knife around the edge of the cake, take a large serving plate and put it over the cast iron skillet. Carefully flip over and let sit for a couple of minutes until it releases from the skillet.
• Put the creme fraiche in a small bowl and stir in the zests. Cut the cake into wedges and serve with a dollop of creme fraiche and the reserved fruit.

PINEAPPLE UPSIDE-DOWN SALTED CARAMEL MINI BUNDT CAKES

Steps:

• Heat oven to 350°F. Grease 12-cup mini bundt cake pan. I recommend this Mini Bundt Pan.
• Heat 8-inch skillet over high heat. Add butter, brown sugar and pineapple to skillet. Let pineapple sit undisturbed 1 to 2 minutes, then stir. Add pecans, cooking and stirring frequently 2 to 3 minutes. Once pineapple is slightly golden in color, remove pan from heat; add 1 rounded tablespoon salted caramel sauce and the cranberries. Stir to incorporate.
• Divide mixture evenly among cups of mini bundt cake pan. Set aside.
• In large bowl, beat Bisquick mix, granulated sugar, milk, oil, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cranberries, filling cups half full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Carefully loosen sides of cakes. Immediately place heatproof serving plate (or cookie sheet) upside down over pan; turn plate and pan over. Leave pan upside down for a few minutes so brown sugar/caramel mixture can drizzle over cakes. Then tap bottoms of cups to further loosen cakes from cups. Remove pan. Cool at least 10 minutes before serving. Drizzle each cake with remaining caramel sauce and a sprinkle of flaked sea salt.

PINEAPPLE UPSIDE-DOWN CAKE WITH RUM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt brown sugar, butter, and honey for topping in a small saucepan over medium heat, stirring until smooth.
• Pour butter mixture into the bottoms of two ungreased 8-inch round cake pans. Drain pineapple slices and reserve 1/4 cup juice for the cake. Layer pineapple slices on top of the butter mixture.
• Combine buttermilk, rum, and reserved pineapple juice in a small bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, and salt in another small bowl.
• Beat white and brown sugars with butter in a large bowl until creamy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla. Mix in 1/2 of the flour mixture, then all of the buttermilk mixture, and finally the remaining flour mixture until well combined. Divide cake batter evenly between the two pans.
• Bake in the preheated oven until cakes are golden and a toothpick inserted in the centers comes out clean, 30 to 35 minutes.
• Remove from the oven place on wire racks until completely cooled, 30 to 45 minutes. Turn one cake out onto a serving plate, then carefully turn second cake directly on top of the first.

PINEAPPLE UPSIDE-DOWN MINI-CAKES

Steps:

• Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
• In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
• Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
• Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.

MINI PINEAPPLE UPSIDE DOWN CAKES

Steps:

• Preheat oven to 350°F Spray your muffin tins with non-stick cooking spray.
• In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
• In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
• Spoon layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
• Bake for 30-35 minutes, until a wooden pick in the center of cakes comes out clean.

MINI PINEAPPLE UPSIDE-DOWN CAKES

Steps:

• In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each., In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks to cool.

CARAMEL PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 375 degrees. Line a 9"x13" pan with parchment paper.
• In a large bowl, beat together cake mix, butter, eggs and pineapple juice. Mix well.Set aside.
• In a medium sauce pan over medium high heat melt butter and whisk in brown sugar and evaporated milk. Bring to a boil stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minuets being careful not to burn mixture. Remove from heat and whisk in vanilla.
• Carefully pour hot caramel mixture into baking pan over parchment paper. Distribute pineapple rings over caramel sauce. Add cherries.
• Pour cake batter over caramel and fruit.
• Bake for about 45 minuets or until inserted toothpick comes out clean.
• Once cake is finished baking, allow to sit for 3-5 minuets then remove cake from pan by flipping cake onto wired rack and carefully and slowly, pull back paper from caramel. to continue to cool. Failure to do this will allow the cake to keep baking, which will result to a dry cake.
• Place cake onto desired dish and serve. Refrigerate leftovers.

MINI PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside. In a small bowl, combine brown sugar and 2 tablespoons butter; stir until sugar is dissolved. , Pour into an ungreased 6-in. round baking pan. Arrange pineapple slices in a single layer in pan; place cherries and pecans in center of pineapple slices., In a small bowl, combine the flour, sugar, baking powder, salt and allspice. Beat in the egg, milk, reserved pineapple juice and remaining butter just until combined. Spoon over pineapple. , Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

PINEAPPLE UPSIDE-DOWN RUM CAKE

Steps:

• Heat oven to 350°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in 4 rows by 3 rows. Place 1 cherry in center of each pineapple slice.
• In large bowl, beat cake mix, reserved 1 cup pineapple juice, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple slices.
• Bake 28 to 33 minutes or until golden brown and cake springs back when lightly touched in center. Run knife around edges of baking dish to loosen cake. Cool 5 minutes.
• Place heatproof serving plate upside down on baking dish; turn plate and dish over. Remove dish. Brush or drizzle rum over cake. Cut into 4 rows by 3 rows, so each serving has a slice of pineapple on top. Serve warm.