I love to bake. I actually have my own baking business, Sweet Somethings, where I do cakes and other desserts. Recently, a wonderful coworker at my daytime job gave me a fresh pineapple from Hawaii on the one condition that I must make something and post it on my blog. My solution....mini pineapple upside-down cakes. I like mini-cakes because it allows my husband and I to have a small dessert but they are also easily transported to share with others. This is simply a classic dessert in the South made small.
Preheat Oven Temperature: 350 degrees
1 Cup Fresh Pineapple, Peeled and Cored, Cut into Bite-size Wedges
1 1/2 Sticks Butter (12 Tablespoons), Softened
1 Cup Sugar
1 Cup All-Purpose Flour
2 teaspoons Baking Powder
1/8 teaspoon Salt
1 teaspoon Vanilla
1/2 Cup Whole Milk
1. Preheat Oven to 350 degrees. Spray a large muffin tin with non-stick spray and set aside.
2. Melt 1/2 stick (4 Tbs) butter in a microwave safe bowl. Add the brown sugar and mix to combine. Distribute the butter/brown sugar mixture evenly into the 6 oversized muffin rounds.
3. Place the pineapple into the butter/brown sugar mixture. This will allow the cake to be poured on top. When you flip the cakes out, the pineapple will be on top.
4. In a large mixing bowl, cream the 1 stick of softened butter with 1 cup sugar. Do not rush this step. This will take about 3 minutes on medium speed.
5. Add the eggs, one at a time, allowing each to incorporate fully.
6. In another large bowl, combine the flour, salt, and baking powder.
7. In a measuring cup, measure the milk and vanilla.
8. Alternate adding the dry and milk mixtures to the butter/sugar/egg bowl, stirring well throughout. Always end with the milk mixture to ensure the creamiest batter.
9. Distribute the cake batter evenly among the 6 tins. I like to pour mine into a very large measuring cup and then into the baking tins.
11. Allow to cool for 2 minutes and then flip out onto a baking sheet. Do not allow the cakes to cool completely in the baking tins or the topping will stick.12. Serve hot!