Miniupsidedownpineapplecakes Recipes

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.

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

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.

EASY MINI PINEAPPLE UPSIDE-DOWN CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 24 jumbo muffin cups.
• Drain pineapple rings and pour juice into a 2-cup liquid measure. Add water, if needed, to reach 2 cups. Set aside.
• Mix brown sugar and butter in a small bowl with a fork until completely combined. Divide mixture evenly between the prepared muffin cups. Place one pineapple ring in each cup and place a cherry in the center.
• Combine cake mix, reserved pineapple juice-water mixture, oil, and eggs in a large mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Fill each muffin up 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
• Remove from the oven and immediately invert onto wire racks to cool.

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.

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.

MINI PINEAPPLE UPSIDE DOWN CAKES RECIPE

Steps:

• Preheat oven to 350 degrees. Spray 20 regular-size muffin tins with non-stick cooking spray (I like Baker's Joy for baking like this).
• Combine cake mix, pudding mix, sour cream, vegetable oil, eggs, and reserved pineapple juice in a large bowl. Use an electric mixer (or you can beat quickly by hand) for about 2 minutes or until it's completely mixed together.
• In another bowl, mix together melted butter and brown sugar.
• Cut each pineapple slice into four pieces.
• To assemble cupcakes, spoon a heaping teaspoon of the brown sugar mixture into the bottom of the tin. Place a cherry in the center (rounded side down) and then place 2 pineapple slices on top. Measure out 1/4 cup of cake batter and pour on top of pineapple slices.
• Bake for 20 minutes or until toothpick placed in the center of the cupcakes comes out clean. Let cupcakes cool for 5 minutes, then run a knife around the edges of the cupcakes to loosen them and remove from cupcake pan.
• Serve warm.

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.