MINI PINEAPPLE UPSIDE DOWN CAKES

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Mini Pineapple Upside Down Cakes image

Found on Slice of Life's Facebook page, who credits http://www.bigmamashomekitchen.com/2010/10/mini-pineapple-upside-down-cakes.html

Provided by ElizabethKnicely

Categories     Dessert

Time 55m

Yield 6 cakes, 6 serving(s)

Number Of Ingredients 10

2 eggs
2/3 cup white sugar
4 tablespoons pineapple juice
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter (1/2 stick or 4 tablespoons)
2/3 cup brown sugar
1 (14 ounce) can pineapple rings
6 maraschino cherries

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.

Nutrition Facts : Calories 368.3, Fat 9.5, SaturatedFat 5.4, Cholesterol 82.3, Sodium 257, Carbohydrate 69.2, Fiber 1.5, Sugar 55.5, Protein 4

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