The following recipe sounds so yummy! It was sent to me by my friend, Susy Roen. These mini pineapple upside down cakes would be great served at a brunch or gathering.
20 oz can Pineapple chunks
2/3 cup packed brown sugar
1/3 cup melted butter
1 cup all purpose flour
¾ cup sugar
1 ½ teaspoons baking powder
¼ cup butter, softened
1 egg
Preheat the oven to 350°. Spray muffin tin (12 count)
Drain 1 20 oz. can of pineapple chunks, reserving 1/2 cup juice for the batter. Place chunks on double layer of paper towels to drain completely.
In a small bowl, mix together brown sugar and melted butter. Divide this mixture evenly between the muffin pan cups. Arrange the pineapple chunks on top of the mixture (3 or 4 chunks per cup works well).
In a large bowl, combine flour, sugar and baking powder. With an electric mixer, mix in softened butter and reserved pineapple juice, beating for 2 minutes to make a smooth batter. Beat in egg.
Spoon the batter over the pineapple and sugar mixture filling each cup about 3/4 full. Bake in oven approximately 20 minutes or until tooth pick comes out clean. The cupcakes will be a golden brown color. Wait for 5 minutes or so to cool and invert onto a sheet of foil. They should come out easily
NOTE: I would probably add a maraschino cherry, drained to the center of the muffin tin when adding the pineapple. I think it would make the cupcakes pretty! Also, I like to dust these type mini-cakes with confectioners sugar when serving. Of course the image I found appears to use coconut and ice cream, not a bad choice either!
I can't wait to try these! If you try them post a comment to let me know how they turn out. I bet they will be scrumptious!
20 oz can Pineapple chunks
2/3 cup packed brown sugar
1/3 cup melted butter
1 cup all purpose flour
¾ cup sugar
1 ½ teaspoons baking powder
¼ cup butter, softened
1 egg
Preheat the oven to 350°. Spray muffin tin (12 count)
Drain 1 20 oz. can of pineapple chunks, reserving 1/2 cup juice for the batter. Place chunks on double layer of paper towels to drain completely.
In a small bowl, mix together brown sugar and melted butter. Divide this mixture evenly between the muffin pan cups. Arrange the pineapple chunks on top of the mixture (3 or 4 chunks per cup works well).
In a large bowl, combine flour, sugar and baking powder. With an electric mixer, mix in softened butter and reserved pineapple juice, beating for 2 minutes to make a smooth batter. Beat in egg.
Spoon the batter over the pineapple and sugar mixture filling each cup about 3/4 full. Bake in oven approximately 20 minutes or until tooth pick comes out clean. The cupcakes will be a golden brown color. Wait for 5 minutes or so to cool and invert onto a sheet of foil. They should come out easily
NOTE: I would probably add a maraschino cherry, drained to the center of the muffin tin when adding the pineapple. I think it would make the cupcakes pretty! Also, I like to dust these type mini-cakes with confectioners sugar when serving. Of course the image I found appears to use coconut and ice cream, not a bad choice either!
I can't wait to try these! If you try them post a comment to let me know how they turn out. I bet they will be scrumptious!
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2 comments:
YUMMY!!! I was wanting to bake something today with pineapple, but did not... I'm glad because I believe I will make these yummy looking goodies tomorrow! :) Love you!!!
Oh how yummy! My son loves pine/upside down cake - this will be perfect.
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