pineapple upside down individual cakes. The BEST pineapple upside down cake recipe EVER! It has a caramel topping with pineapple rounds over a dense cake with almond flour. The single most requested cake at our family and friend gatherings is my father's homemade pineapple upside down cake.
These Mini Pineapple Upside-Down Cakes are simple, sweet, and sure to put a smile on everyone's face! This pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple & cherry topping. This homemade Pineapple Upside-Down Cake features a delicious caramelized pineapple topping and an incredibly buttery, moist cake! You can cook pineapple upside down individual cakes using 10 ingredients and 10 steps. Here is how you cook it.
Ingredients of pineapple upside down individual cakes
- You need 2 of eggs.
- You need 2/3 cup of sugar.
- Prepare 4 tbsp of pineapple juice.
- It’s 2/3 cup of flour.
- It’s 1 tsp of bakein powder.
- It’s 1/4 tsp of salt.
- It’s 1/4 cup of butter.
- It’s 2/3 cup of brown sugar.
- You need 1 can of pineapple.
- It’s 1 can of marichino cherries.
These mini pineapple upside-down cakes are paleo, gluten-free, and can be vegan. They are easy and fun to make and can be enjoyed for breakfast, lunch or. This post may contain affiliate links. This is THE best easy Pineapple Upside-Down Cake from scratch!
pineapple upside down individual cakes instructions
- preheat 350.
- mix wet.
- shift dry mix in separate bowl.
- melt butter and brown sugar.
- add dry to wet.
- put 1 tablespoon of melted mix in each muffin tin.
- add pineapple 3 prices of chunks, 4 of tidbits, or a big spoonfull of crushed.
- add 1 cherry in center of pineapples.
- fill 3/4 of the way.
- bake 10 to 15 min.
Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. This pineapple upside down cake is a classic recipe that features caramelized pineapple and cherries with a homemade brown sugar cake batter. These individual cakes with a cherry on top are a lovely way to finish off a special Sunday lunch, from BBC Good Food magazine. Spread over sponge and bake at same temperature.