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Recipe from: thibeaultstable Image Credit: Ann |
Individual
Pineapple Upside Down Cakes
“Mini
Pineapple Upside Down Cakes made with
fresh pineapple.” Ann
Cake Batter
6 tablespoons
(3/4 stick) butter
1/2 cup milk
1 cup flour
1 1/2
teaspoons baking powder
1/4 teaspoon
salt
2 eggs
3/4 cup white
sugar
2 teaspoons
vanilla extract
Caramel
1/2 cup
butter
1 cup brown
sugar
1/8 cup of
cream
1 to 2
teaspoons vanilla.
Pecans
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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