Mini Pineapple Upside Down Cakes
Ingredients
Bottom
- 4 Tbsp butter melted, divided
- 4 Tbsp brown sugar
- 4 rings of sliced pineapple from can
Batter
- ½ c flour
- ⅓ c sugar
- ⅛ tsp salt
- 1 ½ tsp baking powder
- ½ c pineapple juice from can of sliced pineapple
- 3 Tbsp butter melted
- 1 egg whisked
Instructions
- Preheat oven to 350°F.
- Place one tablespoon of melted butter into each of your four ramekins. Add 1 Tbsp brown sugar to each and mix the butter and brown sugar together. In each ramekin, place 1 sliced pineapple on top of the butter/brown sugar mixture at the bottom.
- In a medium bowl mix the flour, sugar, salt, and baking powder together.
- In a small bowl mix the pineapple juice, melted butter, and egg together.
- Pour the egg mixture into the flour mixture and stir.
- Divide the batter evenly into ramekins.
- Bake for 30 minutes or until a toothpick comes out clean.
- Once you take it out of the oven, loosen the edges with a butter knife.
- To serve it, place a plate on top of the ramekin, flip it over, and place the plate on a table or counter top. Remove the ramekin and the cake should slide out easily.
Video
Notes
Toppings
*I love adding whipped cream to the top of these cakes.
*For homemade whipped cream, I add heavy whipping cream, granulated sugar(until you like the sweetness), and vanilla extract. I whip it until it has stiff peaks when the mixer is lifted out of the cream.
Variations
*If you like them, you can add halved maraschino cherries to the center of the pineapple slices.
*You can use pineapple pieces instead of slices, just distribute them evenly on the bottom of the ramekin.
*The 20 oz. can of pineapple has more pieces than you need so you can put them in a bag in the freezer for later use! Or you can use an 8 oz. can, you won't get all of the juice you need so get as much juice as you can then fill the remaining half cup up with milk.
Have left overs?
*If you don't eat all of these when you make them, cover them in the ramekins and when you are ready to eat them, warm them back up in the microwave!
*I love adding whipped cream to the top of these cakes.
*For homemade whipped cream, I add heavy whipping cream, granulated sugar(until you like the sweetness), and vanilla extract. I whip it until it has stiff peaks when the mixer is lifted out of the cream.
Variations
*If you like them, you can add halved maraschino cherries to the center of the pineapple slices.
*You can use pineapple pieces instead of slices, just distribute them evenly on the bottom of the ramekin.
*The 20 oz. can of pineapple has more pieces than you need so you can put them in a bag in the freezer for later use! Or you can use an 8 oz. can, you won't get all of the juice you need so get as much juice as you can then fill the remaining half cup up with milk.
Have left overs?
*If you don't eat all of these when you make them, cover them in the ramekins and when you are ready to eat them, warm them back up in the microwave!