Pineapple Upside-Down Cake in a Muffin Pan |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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An old fashion recipe with a great twist. Single serving size of Pineapple upside down cake. Ingredients:
2 eggs |
2/3 cup sugar |
4 tablespoons pineapple juice |
2/3 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/4 cup butter or 4 tablespoons butter |
2/3 cup brown sugar |
1 (20 ounce) can pineapple rings |
6 maraschino cherries |
Directions:
1. Preheat over to 350 degrees. Spray your muffin tins with non-stick cooking spray.
2. Bake time 10-15 minutes.
3. 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.
4. In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
5. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top of brown sugar mixture. Add a cherry in the middle of each pineapple ring. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
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