Who likes pineapple-upside-down cake? I do! And I think most everyone does. I've never met anyone who didn't like pineapple-upside-down cake. Today I am going to share a recipe with you in which we will make individual cakes that are simply wonderful. Let's get started.
This is a very simple recipe. Easy to make and delicious. The ingredient list contains, 2 cans (20 ounces each) sliced pineapple rings, 1-1/2 cups packed brown sugar, 12 maraschino cherries and a French Vanilla cake mix.
You will use one can of sliced pineapple and a couple rings from the other can. Serve the leftover slices over iceberg lettuce with a 1/4 cup serving of cottage cheese and a dollop of sour cream and sprinkled with crushed pecans. Delicious.
Same with the maraschino cherries. A 16 ounce bottle will give you more than enough cherries for this dessert. Place one atop your pineapple salad.
This Betty Crocker Super Moist French Vanilla cake mix is perfect for this recipe. Preheat your oven to 350 degrees. Then, prepare the cake mix according to the directions on the box, except, reserve 3/4 cup of the the pineapple juice and mix that with 1/2 cup of water for your 1-1/4 cup liquid.
This recipe makes 24 mini cakes. I do them 12 at a time in one muffin pan in the oven.
Spray the muffin pan liberally with Pam Baking spray with flour. Be certain to spray the bottom and the sides of each cup.
Into each cup, place one tablespoon of packed brown sugar. You can use light or dark. It is a matter of taste. Dark brown sugar has more molasses in it so it will be a little more sweet. I used light brown sugar for these.
Using the back of a tablespoon, flatten the brown sugar so that it completely covers the bottom of each cup in the muffin pan.
For the pineapple, slice each ring in half.
Then quarter each half.
Place the four quarters atop the brown sugar in each cup in a north, south, east, west configuration.
Into a large stainless steel bowl, add your French Vanilla cake mix, 1-1/4 cups reserved pineapple juice and water mixture (1-1/4 cup total liquid), 1/3 cup vegetable oil, and 3 large eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes scraping sides of bowl as necessary.
As most of you know, I use a hand mixer in the kitchen rather than a stand mixer. I feel it gives me more control of how the ingredients are incorporated. And, it is easier to add wet and dry and ingredients together in the bowl when using a hand mixer. The bulkiness of a stand mixer just makes that an almost impossible task.
Over top of the brown sugar and pineapple, add the cake batter, filling each cup at least three-quarters full or slightly more.
Place your muffin pan into the preheated 350 degree oven and bake for 19 minutes or until toothpick inserted into centers comes out clean.
Cool in pans for 10 minutes. After 10 minutes, use a large serrated knife to cut off the bottom of each cake so it will sit flat. Then, invert pan onto a flat baking sheet. Lift up on the muffin pan and each little cake should easily and cleanly remove.
Place your mini pineapple-upside-down cakes on a brilliant white serving platter and place a maraschino cherry in the center of each. You now have a beautiful display for your tea or buffet table. These are positively delicious. I hope you will consider making these for your next event.
This is a very simple recipe. Easy to make and delicious. The ingredient list contains, 2 cans (20 ounces each) sliced pineapple rings, 1-1/2 cups packed brown sugar, 12 maraschino cherries and a French Vanilla cake mix.
You will use one can of sliced pineapple and a couple rings from the other can. Serve the leftover slices over iceberg lettuce with a 1/4 cup serving of cottage cheese and a dollop of sour cream and sprinkled with crushed pecans. Delicious.
Same with the maraschino cherries. A 16 ounce bottle will give you more than enough cherries for this dessert. Place one atop your pineapple salad.
This Betty Crocker Super Moist French Vanilla cake mix is perfect for this recipe. Preheat your oven to 350 degrees. Then, prepare the cake mix according to the directions on the box, except, reserve 3/4 cup of the the pineapple juice and mix that with 1/2 cup of water for your 1-1/4 cup liquid.
This recipe makes 24 mini cakes. I do them 12 at a time in one muffin pan in the oven.
Spray the muffin pan liberally with Pam Baking spray with flour. Be certain to spray the bottom and the sides of each cup.
Into each cup, place one tablespoon of packed brown sugar. You can use light or dark. It is a matter of taste. Dark brown sugar has more molasses in it so it will be a little more sweet. I used light brown sugar for these.
Using the back of a tablespoon, flatten the brown sugar so that it completely covers the bottom of each cup in the muffin pan.
For the pineapple, slice each ring in half.
Then quarter each half.
Place the four quarters atop the brown sugar in each cup in a north, south, east, west configuration.
Into a large stainless steel bowl, add your French Vanilla cake mix, 1-1/4 cups reserved pineapple juice and water mixture (1-1/4 cup total liquid), 1/3 cup vegetable oil, and 3 large eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes scraping sides of bowl as necessary.
As most of you know, I use a hand mixer in the kitchen rather than a stand mixer. I feel it gives me more control of how the ingredients are incorporated. And, it is easier to add wet and dry and ingredients together in the bowl when using a hand mixer. The bulkiness of a stand mixer just makes that an almost impossible task.
Over top of the brown sugar and pineapple, add the cake batter, filling each cup at least three-quarters full or slightly more.
Place your muffin pan into the preheated 350 degree oven and bake for 19 minutes or until toothpick inserted into centers comes out clean.
Cool in pans for 10 minutes. After 10 minutes, use a large serrated knife to cut off the bottom of each cake so it will sit flat. Then, invert pan onto a flat baking sheet. Lift up on the muffin pan and each little cake should easily and cleanly remove.
Place your mini pineapple-upside-down cakes on a brilliant white serving platter and place a maraschino cherry in the center of each. You now have a beautiful display for your tea or buffet table. These are positively delicious. I hope you will consider making these for your next event.
