Individual Pineapple Upside-Down Cakes
From williams94086 17 years ago
- 35 minutes to make
- Serves 6
The cake is easy to prepare and worked well in the muffin pan. The sauce on the bottom cooks up the side of the cake, so when the cake is turned out of the muffin pan it is drenched in the sticky goodness.
Ingredients
- 1/4 Cup butter shopping list
- 2/3 Cup Packed brown sugar (I used dark) shopping list
- 1 Cup Chopped pineapple shopping list
- 1 1/3 Cup all-purpose flour shopping list
- 1 Cup sugar shopping list
- 1/3 Cup shortening shopping list
- 3/4 Cup milk shopping list
- 1 1/2 Teaspoons baking powder shopping list
- 1/2 Teaspoon salt shopping list
- 1 Teaspoon vanilla extract shopping list
- 1 Teaspoon lemon zest shopping list
- 1 Egg shopping list
- 6 maraschino cherries shopping list
How to make it
- Preheat oven to 350 degrees. Melt butter in a small pan. Add brown sugar to melted butter and stir to dissolve, remove from heat. Using a large muffin tin (6 muffins, 3 1/2" wide openings), distribute butter mixture evenly in each muffin opening. Place 1-2 tablespoons of pineapple in each opening, followed by a cherry pushed down into the center.
- Beat remaining ingredients with an electric mix, scraping down the bowl as needed. Beat on high speed for 3 minutes. Pour batter evenly in each muffin opening.
- Bake 30-35 minutes or until toothpick inserted in the center comes our clean. Turn upside down onto a cookie sheet immediately. Allow to cool for 15 minutes before serving.
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" It was excellent "