Individual Pineapple Upside Down Cake. 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.
Just core and slice a fresh pineapple, and use in place of the canned pineapple slices. 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. You can cook Individual Pineapple Upside Down Cake using 6 ingredients and 10 steps. Here is how you cook that.
Ingredients of Individual Pineapple Upside Down Cake
- Prepare 1 box of Yellow cake mix or a homemade recipe for 12 cupcakes.
- You need 1 can of Pineapple slices.
- Prepare 1 of Maraschino cherries.
- You need 1 cup of Sugar ( brown or white).
- You need 1 tbsp of Water.
- You need 1 tbsp of Butter.
Beat in the egg, milk, reserved pineapple juice and remaining butter just until combined. To make these mini pineapple upside-down cakes you'll need flour, cornstarch, brown sugar, granulated sugar, cinnamon, salt, baking powder, rum OR vanilla extract (totally your call!), pineapple juice, pineapple slices, and maraschino cherries. Individual Pineapple Upside-down Cakes These Individual Pineapple Upside-down Cakes from scratch have moist fluffy yellow cakes topped with pineapple rings, maraschino cherries, and the gooey sweet brown sugar and butter topping that creates a crispy satisfying flavor and texture sensation. Individual Pineapple Upside-down Cakes from Scratch Place half a maraschino cherry in the middle of each pineapple slice with the cut side facing up.
Individual Pineapple Upside Down Cake instructions
- Prepare cake batter as directions state and set aside.
- To make caramel sauce, add the cup of sugar together with the water in a thick bottom sauce pan..
- When the sugar mixture begins to turn color, swirl the pan to mix. N.B. Do not stir with a spoon..
- When the sugar mixture takes on a caramel color, add the butter stirring it constantly with a spoon..
- When the caramel is still warm, pour little by little into the muffin tin you will be using to coat the base..
- Remove the pineapple from the can and drain properly..
- Add one slice of pineapple to the bottom of each muffin tin together with a maraschino cherry in the center..
- Pour the cake batter 3/4 way full in each muffin tin and bake as per the baking instructions on the box or from your recipe..
- Remove mini cakes when it has immediately come out of the oven. Be sure to scrape around the edges of each cake and get a wide enough tray to turn them over to..
- Chill and serve!!.
Cut the top and base off the pineapple and carefully cut away the skin from top to bottom. Invert baking sheet with parchment paper over the pineapple pan. Quickly flip the pineapple pan upside down. Set pan on counter, slightly tap on top of each mini cake portion to help loosen. This is a hybrid pineapple upside-down cake which I've developed over the years.
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