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Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes

Cake Ingredients: Mini Pineapple Upside Down Cakes
2 eggs 
2/3 cup white sugar 
4 Tbsp. pineapple juice 
2/3 cup all purpose flour 
1 tsp baking powder 
1/4 tsp salt 

Topping: 
1/4 cup butter (1/2 stick or 4 Tbsp.) 
2/3 cup brown sugar (packed) 
1-can pineapple rings 
6-maraschino cherries 

Preheat oven to 350 degrees. 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 a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. You will need to cut down the rings to fit or just use pineapple tidbits. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. 

Bake for 10-15 minutes. 

Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings. 

Place wire rack of cakes on sheet tray to cool.