Pineapple Upside-Down Cake....doesn't that just scream the 1980's??.... crunchy brown sugar topping over pineapples and cake...brings back so many childhood memories. My mom used to make pineapple upside down cake in a cast iron skillet so the topping was nice and caramelized on top. Today... I just used JUMBO muffin tins instead of a cast iron skillet.
Normally, I would double this recipe because it only makes 6 Jumbo mini-cakes....but today I bought eggs at Target...and I assumed they would make it home with me...NO EGGS (I hate when that happens!!). Today I made these for our great friend, Matt Naylor....he is celebrating his 49th birthday again today! This is his favorite cake...so we are excited to share them wtih him tonight after a delicious meal at
Vivo's!
Cake Ingredients: (remember this just makes 6 JUMBO mini-cakes)
2 eggs
2/3 C white sugar
4 T pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt
Topping:
1/2 stick butter
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries
Preheat oven to 350 degrees. Spray your JUMBO 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.
Place a pineapple ring in the bottom of each jumbo muffin tin. Add a cherry in the middle of each pineapple. Spoon over a layer of the warm brown sugar mixture.
Pour cake mixture over to fill muffin tin 3/4 of the way full.
Bake jumbo cakes for 25 minutes.
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.
Place wire rack of cakes on baking sheet to cool.
Yummy...we can't wait to eat them....Happy Birthday, Mateo!!
