Pineapple upside down cake is classic American. Making individual sized cakes is made so much easier with our Dried Pineapple Rings. The end results yield a caramelized, tender piece of pineapple without over wetting the cake.
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients
Makes 10 cakes
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1/2 Cup Dark Rum
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12 Tablespoons Unsalted Butter, room temperature, divided
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1/2 Cup Brown Sugar
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1/2 Cup Granulated Sugar
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1 1/2 Cups Cake Flour
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2 Teaspoons Baking Powder
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1/2 Teaspoon Vanilla Extract
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2 Large Eggs
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4 Teaspoons Milk
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10 Maraschino Cherries
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2 Pinches Sea Salt
Directions
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Soak the pineapple rings in the rum; using a zip bag and squeezing out the air works well. Set this aside for at least 1 hour at room temperature, and no more than 3 hours.
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Heat an oven to 400° F
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Remove the pineapple rings and pour the rum into a bowl. To the bowl add 4 tablespoons of softened butter and whisk to combine, add the brown sugar and whisk to make a paste. Spread this paste evenly onto the bottom of 10 soufflé cups, ramekins 2”-3” wide, or a muffin pan will work.
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Sift together the flour and baking powder.
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In the bowl of a stand mixer add the remaining butter and 1/2 cup of granulated sugar. Beat this on medium until it is fluffy and light. Alternate adding 1 egg with the vanilla and milk, stopping after each addition to scrape down the sides of the bowl. Add the flour in 3 batches, also scraping down the bowl after each addition.
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Place the pineapple rings on top of the brown sugar-butter mixture in each dish. Add a maraschino cherry in the center and a tiny pinch of salt. Line the batter filled dishes on a sheet pan and refrigerate for 10 minutes.
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Bake on the center rack for 15 minutes. Turn the pan 180° and continue baking for 10-15 minutes or until a toothpick inserted comes out clean.
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Cool the cakes on a rack for 10 minutes. Lightly run a knife around the outside of the cake and turn the dish over onto a plate.