|Recipe from: thibeaultstable
Image Credit: Ann
Individual Pineapple Upside Down Cakes
“Mini Pineapple Upside Down Cakes made with fresh pineapple.” Ann
6 tablespoons (3/4 stick) butter
1/2 cup milk
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 cup butter
1 cup brown sugar
1/8 cup of cream
1 to 2 teaspoons vanilla.
Fresh Pineapple cut into rings.
Heat oven to 350°F.
Butter individual mini cake pans.
Make the caramel sauce, by melting the butter in a small sauce pan.
Add the brown sugar and stir until sugar has melted.
Add 1/8 cup of cream and vanilla.
Stir until smooth and set aside.
Place milk in microwave measuring cup.
Heat until just warm enough to melt the butter.
Add butter and stir until melted.
Set aside to cool.
Whisk the flour, salt and baking powder together and set aside.
Beat the eggs and sugar until smooth.
Add the vanilla.
Add the flour mixture and mix until smooth.
Add the milk and butter.
Pour caramel into bottom of each pan, place pecans smooth side down, place one ring of
pineapple over pecans and press down.
Top each with cake batter.
Bake 20 to 25 minutes.
Let sit for 1 or 2 minutes.
Run knife around edges and tip cakes out on to wire rack.
Don't wait too long to tip cakes out or they will stick.
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