Pineapple Upside Down Cake or Mini-Cakes
Why I Love This Recipe
I love pineapple upside-down cake; it looks impressive, needs no frosting, and tastes great warm or cold. I found this recipe when doing a search about freezing this type of cake. I made them as individual cakes in my large-cup muffin pan (6) plus two ramekins.
Ingredients You'll Need
2/3 cup packed brown sugar
1/3 cup butter, at room temperature
8 canned pineapple slices
8 maraschino cherries
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup sugar
1/4 cup pineapple juice
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla extract
2 eggs yolks
2 egg whites
Preheat oven to 350 degrees F.
Spray a 9-inch round cake pan; or for mini-cakes, butter 8 (6 oz/ 3 1/2-inch diameter) ramekins or large-cup muffin pan.
With an electric mixer, cream together 1/3 cup butter and brown sugar until evenly combined.
Spread evenly over the bottom of cake pan, or divide between the ramekins and spread evenly over the bottoms.
Place pan or ramekins in oven until sugar melts, about 10 minutes. Remove pan from oven and cover bottom with a layer of pineapple slices. If making mini-cakes, place a single pineapple slice in each ramekin.
Place a maraschino cherry in the center of each pineapple slice. Set aside but keep oven on.
In a small bowl, stir together flour, baking powder, cinnamon, and salt.
In a large bowl beat together 1/2 cup butter and 1/2 cup sugar until light and fluffy.
Beat in reserved pineapple juice, buttermilk, vanilla extract and egg yolks until well combined.
Reduce mixer speed to low and beat in dry ingredients until just combined.
In a clean bowl with clean beaters, beat egg whites until stiff peaks form.
Stir 1/3 egg whites into batter to lighten it. Gently fold remaining egg whites into batter just until well combined.
Pour batter over the prepared cake pan or divide batter between ramekins, almost filling them.
Place filled cake pan or ramekins on a baking sheet and bake for about 25 minutes or until a toothpick inserted into the cake comes out clean.
Let cool for 5 minutes then invert pan onto a serving platter or ramekins onto individual serving plates, and allow them to sit that way, with inverted pan or ramekin still on plate, for at least 5 minutes. Carefully lift off pan or ramekins.
Wrap cake well in plastic wrap and foil, label and freeze. Wrap mini-cakes individually in plastic wrap and freeze. Place frozen min-cakes in a plastic freezer storage bag.
When ready to eat, simply bring to room temperature and serve, or if desired, warm for about 20 to 30 seconds in the microwave