pineapple upside down cakes
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
pineapple upside down cakes
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A recipe for small pineapple upside down cakes
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Ingredients
cake
- 225 g butter - room temp
- 225 g caster sugar
- 225 g flour
- 2 t baking powder
- 4 large eggs - room temp
- 2 t vanilla extract
pineapple topping
- 1 large pineapple about 550g peeled and cut into very small dice
- 40 g butter
- 1/2 cup palm sugar or brown sugar
- 2 Tbsp dark rum optional
Instructions
- Preheat oven to 180 c / 350 F
- Beat the butter, vanilla and sugar until pale and fluffy.
- Add the eggs one at a time, allowing to fully combine between each addition
- By hand sift the flour and the baking powder over the mix and fold it in to combine
- To make the topping, melt the butter and sugar in a large pan until melted and bubbling. Add the pineapple and toss lightly for around 3 - 4 minutes. Add the rum and flambe if you are using it.
- Grease the muffin pan well with butter and flour or spray with non-stick cooking spray. Divide the topping between the 15 muffin cups in a greased pan. it will be about a dessert spoon per cup.
- Using an ice-cream scoop, evenly measure out the cake batter and dollop onto each pineapple mix (about 3/4 of the way up the pan).
- Bake for 25 - 30 mins, until golden brown.
- Allow to cool in the pan.
- Gently pry the cakes away from the edges with a small spatula and invert them out to serve.
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