Mini Pineapple Upside Down Cakes - July 2016

Ingredients-

Cake Ingredients:

• 2 eggs

• 2/3 cup white sugar

• 4 tablespoons pineapple juice

• 2/3 cup all-purpose flour

• 1 tsp baking powder

• ¼ teaspoon salt

Topping:

• ¼ cup butter (1/2 stick or 4 tablespoons)

• 2/3 cup brown sugar (packed)

• 1-can pineapple rings

• 6-maraschino cherries


Preparation-

• Preheat oven to 350 deg. Spray 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 a 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 jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.
  
• Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
  
• Place wire rack of cakes on sheet tray to cool.
  

Tried and true by the Platinum Crew. Enjoy!

-Bianca