Upside Down Pineapple Mini-Cakes

These pretty cakes are so easy to make! Moist and delicious vanilla cake, caramelized pineapple slices and a cherry on top...or actually on the bottom!

 
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Directions


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1. Preheat oven to 350 degrees and grease (4)- 6 ounce ramekins with baking spray.

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2. Take pineapple out of can and dry between two paper towels.

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3. Sprinkle lightly sprinkle about 1/2 teaspoon of brown sugar on the bottom of each ramekin.

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4. Place a slice of pineapple in each ramekin and place a maraschino cherry in the middle hole of each pineapple.

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5. Place ramekins on a baking sheet and set aside.

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6. In a medium bowl, whisk together flour, baking powder, salt and nutmeg.

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7. In another medium bowl add the melted butter, sugar, egg and vanilla. Whisk until well combined.

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9. Using a pastry bag or a spoon, divide the batter evenly between the ramekins.

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11. Remove from oven and let cool for 10 minutes before turning out the cakes.

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8. Add flour mixture to the wet mixture and mix well. Add the milk and stir until incorporated.

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10. Bake for 22-24 minutes until edges are lightly golden.

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12. Run a knife around the edge of each ramekin and turn over onto a plate.

 
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13. Serve immediately slightly warm.

 

Upside Down Pineapple Mini-Cakes

Yield: 4 mini-cakes
Author:
prep time: 15 Mcook time: 25 Mtotal time: 40 M
These pretty cakes are so easy to make! Moist and delicious vanilla cake, caramelized pineapple slices and a cherry on top...or actually on the bottom!

ingredients:

  • 2 teaspoons brown sugar
  • 4 canned pineapple slices
  • 4 maraschino cherries
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/8 cup milk

instructions:

How to cook Upside Down Pineapple Mini-Cakes

  1. Preheat oven to 350 degrees and grease (4)- 6 ounce ramekins with baking spray.
  2. Take pineapple out of can and dry between two paper towels.
  3. Sprinkle lightly sprinkle about 1/2 teaspoon of brown sugar on the bottom of each ramekin.
  4. Place a slice of pineapple in each ramekin and place a maraschino cherry in the middle hole of each pineapple.
  5. Place ramekins on a baking sheet and set aside.
  6. In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
  7. In another medium bowl add the melted butter, sugar, egg and vanilla. Whisk until well combined.
  8. Add flour mixture to the wet mixture and mix well. Add the milk and stir until incorporated.
  9. Using a pastry bag or a spoon, divide the batter evenly between the ramekins.
  10. Bake for 22-24 minutes until edges are lightly golden.
  11. Remove from oven and let cool for 10 minutes before turning out the cakes.
  12. Run a knife around the edge of each ramekin and turn over onto a plate. Serve immediately slightly warm.

NOTES:

Store cakes covered in refrigerator for up to 4 days.

Calories

410.93

Fat (grams)

13.22

Sat. Fat (grams)

7.82

Carbs (grams)

72.14

Fiber (grams)

2.59

Net carbs

69.55

Sugar (grams)

56.34

Protein (grams)

4.62

Sodium (milligrams)

309.67

Cholesterol (grams)

77.59
Created using The Recipes Generator