Friday, July 27, 2012

Mini Upside Down Pineapple Cakes

I love Pineapple Upside down Cake; unfortunately my family doesn't. But I love to make it for Christmas anyway! (it looks so Christmassy!) So that I don't eat a whole cake by myself (which I could easily do). I make smaller versions to give some away and the rest I refrigerate in an air tight container or freeze in a freezer bag. I just pop one out of the fridge or freezer when I want a treat! 

2 cans (20 oz. each) crushed pineapple for the bottom of your cupcake tin and to add to your cake batter- (Important!-save juice from cans-about 1 cup).
About 1/3 cup butter, melted (for bottom of tins)
About 2/3 cup packed brown sugar
24 maraschino cherries
1 pkg. (16.5 oz.) Duncan Hines Pineapple Supreme cake mix.
1 cup whole milk
2/3 cup melted butter
6 eggs
1 teaspoon of vanilla
2-24 count dark metal cupcake/muffin tin
wax paper
2 cookie sheets

  • Drain crushed pineapple really well. I put the pineapple in a mesh sieve over a bowl and push down as much liquid as you can with a spatula; discard the juice. 
  • Add 1/2 teaspoon of melted butter to each cupcake tin then sprinkle a packed 1/2 Tablespoon of brown sugar on top of the butter. Place a cherry in the middle of each tin and then add 1 heaped Tablespoon of crushed pineapple  around each cherry (any extra crushed pineapple will be added to the cake batter mix) .
  • Add the cake mix to a mixing bowl and add in 1 cup of milk, 2/3 cup melted butter, 6 eggs and the vanilla, mix gently until moist then fold in reserved crushed pineapple. Using a 1/4 measuring cup pour batter into cupcake tins.
  • Bake at 350 F. 20 to 25 minutes or until toothpick inserted in center comes out clean and/or the edges are a little golden.
  • Place a wax paper lined cookie sheet on top of the cupcake pan. Using oven mitts grab both pans and flip over and let it cool in this position on top of a cooling rack for at least 10 minutes before lifting the cupcake tin. To store, cool fully and then put in and air tight container in the refrigerator or freeze in a freezer bag.
Serve on its own warm or room temperature and/or with ice cream or whipped cream.
Makes 24 servings

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