As promised, this next recipe is for a sweet treat. I said in one of my HBD random facts posts that I love to bake. I used to love watching cooking shows especially the ones where they bake stuff. My grandma, Ms Bea, was the baker’s baker. I must get it from her.
Pineapple Upside Down Cake reminds me of times gone by. Like down home simple goodness. And to me, the pineapple coated with that brown sugar-buttery deliciousness is always the best part of pineapple upside down cake. I really like the mini size of these cakes because you get a whole pineapple ring to yourself and because they are small, you don’t have to feel guilty when you eat 1 or 2 or 3…
This recipe is adapted from A Beautiful Mess.
½ stick of butter (¼ cup)
½ cup dark brown sugar
1 can of pineapple rings or pineapple chunks
I didn’t use them (my family doesn’t really like them) but you are free to use maraschino cherries. You are going to need 6, cut in half.
1 ½ cups flour
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
1 stick of butter (½ cup)
1 cup sugar
1 teaspoon vanilla extract
½ cup pineapple juice
In a small pot (it is best to use a non-stick one) over medium heat, combine the ½ stick of butter and dark brown sugar. Keep stirring it until everything mixes well. When the mixture starts to bubble, let it cook a bit more and take it off the heat. Take your well-greased cupcake pan and spoon in your brown sugar-butter mixture. It is best to spoon in this mixture first, because if you leave it in the pan, it will harden. No big deal, but you will have to reheat it before you are able to spoon it into your pan.
Next you put in the pineapple. Depending on the size of your cupcake pan, you might need to cut a piece out of the ring so that it can fit. You can also cut the ring into smaller pieces (like above) or you can make it super easy and just use pre-cut pineapple chunks. I have used these before. Strain the fruit from the juice but be sure to save the juice so you can use it for the batter. No need to buy the pineapple juice separately.
On to the batter. Start with the dry ingredients (minus the sugar): flour, baking powder, cinnamon, and salt and mix together. Set aside. Cream together the butter and sugar. Add in the eggs and vanilla extract. Pour in half the flour mixture. Mix.
Pour in the pineapple juice and mix. Next add in the remaining flour mixture. I use a rubber spatula intermittently in between steps to make sure everything is mixed well.
I let the batter sit for a minute before I spoon the batter into the pan. It gives a chance for the baking powder to activate. The batter gets nice and fluffy. I fill the cups completely. Usually it takes just a big spoonful to fill them. The batter smells so pineapple-y and delicious I had to keep myself from sneaking a taste. Be warned. lol
Bake the cakes in 350 degree oven for approx. 25 minutes or until when a toothpick or knife is inserted, it comes out clean. The cakes should be a nice golden brown.
Allow the cakes to cool for a couple of minutes. I waited until the pan was cool to the touch; about 5-10 minutes, I suppose. Place a cutting board or even a flat baking pan over the cakes and turn the cake pan over, thus flipping the cakes so that the pineapples are on top.
I think the mini cakes are best at this point but are still delicious as they get colder.
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