Sunday, January 4, 2015

Muffin Tin Pineapple Upside Down Cake Recipes

Ingredients
Cake:
  • 2 eggs
  • 2/3 cup sugar
  • 4 Tbsp pineapple juice
  • 1 tsp baking powder
  • 2/3 cup flour
  • 1/4 tsp salt
Topping:
  • 1/4 cup butter (1/2 stick)
  • 2/3 cup brown sugar
  • 6 pineapple rings
  • 6 maraschino cherries
  • upside down cake supplies
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl combine eggs, sugar, and pineapple juice. Using a hand mixer, beat for 2 minutes.
  3. In a small bowl, combine flour, salt, and baking powder.
  4. Add flour mixture to egg mixture and beat another 2 minutes.
  5. In a small saucepan, melt together butter and brown sugar over low heat. Stir frequently until well combined.
  6. Spray jumbo muffin pan with non-stick spray. Then spoon brown sugar mixture evenly into the bottom of each section. (Approx. 1 Tbsp. plus 1 tsp. each.)
  7. Place a pineapple ring into each section, pressing gently to fit. Then add a cherry to the center of each ring.NOTE: If you only have a standard sized muffin tin, try using pineapple tidbits or trim the rings to fit.
  8. Pour batter, evenly divided, into each section. (Approx. 1/3 cup each.)
  9. Bake for 25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes, then loosen with a butter knife along the edges.
  10. Place a piece of waxed paper or a cookie sheet on the counter, to catch any drips. Then invert the muffin tin onto a wire rack. Enjoy!

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