Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pineapple upside-down mini-cakes. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
These pineapple upside-down mini cakes can also be made with Betty Crocker™ Super Moist™ butter recipe or white cake mix. These mini cakes can even be made with fresh pineapple. Just core and slice a fresh pineapple, and use in place of the canned pineapple slices. In a small bowl, combine brown sugar and butter until blended.
PINEAPPLE UPSIDE-DOWN MINI-CAKES is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. PINEAPPLE UPSIDE-DOWN MINI-CAKES is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have pineapple upside-down mini-cakes using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make PINEAPPLE UPSIDE-DOWN MINI-CAKES:
- Prepare Garnish
- Take 4 slices (about 1 cm) Pineapple
- Take 1 tsp Vanilla extract
- Take 1/2 tsp Cinnamon
- Make ready 1 tbsp Maple syrup
- Get 1 tsp Cornstarch
- Take Cake
- Take 1/2 cup All-purpose flour
- Get 1 scoop Butterscotch Vegan Pro
- Get 2 tsp Baking powder
- Prepare 1 tsp Cinnamon
- Make ready 1 pinch salt
- Make ready 1/2 cup Mashed pineapples *
- Make ready 1/4 cup Unsweetened plant-based milk
- Get 2 tbsp Coconut oil
- Prepare 1 tsp Vanilla extract
Preparation and baking times are always under an hour. Add a cherry in the middle of each pineapple. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits. Arrange pineapple slices in a single layer in pan; place cherries and pecans in center of pineapple slices.
Steps to make PINEAPPLE UPSIDE-DOWN MINI-CAKES:
- Preheat the oven to 350 ° F.
- Oil 4 ramekins (use 250 ml ramekins).
- In a bowl, combine all of the garnishing ingredients except the pineapple rings. Pour the preparation into the ramekins and place the pineapple rings on top. Put aside.
- In a small bowl, combine the flour, Vegan Pro, baking powder, cinnamon and salt together.
- In a second bowl, combine the pineapple puree, plant-based milk, coconut oil and vanilla extract together.
- Add the dry mixture to the liquid preparation, stirring continuously. Pour the preparation over the pineapples in the ramekins.
- Bake for 23 to 26 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- Let cakes cool for at least 1 hour before inverting.
If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits. Arrange pineapple slices in a single layer in pan; place cherries and pecans in center of pineapple slices. In a small bowl, combine the flour, sugar, baking powder, salt and allspice. Beat in the egg, milk, reserved pineapple juice and remaining butter just until combined. To make these mini pineapple upside-down cakes you'll need flour, cornstarch, brown sugar, granulated sugar, cinnamon, salt, baking powder, rum OR vanilla extract (totally your call!), pineapple juice, pineapple slices, and maraschino cherries.
So that’s going to wrap this up for this exceptional food pineapple upside-down mini-cakes recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!