Pineapple Upside-Down Cakes

Here’s a recipe for Pineapple Upside-Down Cakes individual, perfectly portioned cakes topped with caramelized pineapple and cherries for a delightful treat!

Ingredients

For the topping:

• 2 tbsp (30g) unsalted butter
• ½ cup (100g) brown sugar, packed
• 6-8 pineapple rings (canned or fresh)
• Maraschino cherries, pitted (one for each cake, optional)

For the cake:

• 1 cup (120g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) buttermilk (or whole milk)

Instructions

1. Prepare the oven and pans

1. Preheat your oven to 350°F (175°C).
2. Grease and flour 6-8 individual ramekins or a muffin tin, or line with parchment paper to prevent sticking.

2. Make the topping

1. In a small saucepan, melt the butter over medium heat.
2. Stir in the brown sugar and cook for 2-3 minutes until the sugar dissolves and the mixture becomes syrupy.
3. Spoon about 1 tablespoon of the caramelized butter-sugar mixture into the bottom of each ramekin or muffin tin.
4. Place a pineapple ring on top of the caramel in each ramekin. If desired, place a maraschino cherry in the center of each pineapple ring.

3. Prepare the cake batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients, alternating with the buttermilk, and mix until just combined. Be careful not to overmix.

4. Assemble the cakes

1. Spoon the cake batter into each ramekin over the pineapple rings, filling each about 2/3 full.
2. Smooth the tops of the cakes with a spatula.

5. Bake the cakes

1. Bake the cakes for 18-22 minutes, or until a toothpick inserted into the center of the cake comes out clean.
2. Remove from the oven and let the cakes cool in the ramekins for about 5 minutes.

6. Invert and serve

1. Carefully run a knife around the edges of the cakes to loosen them from the sides.
2. Place a plate or serving platter over each ramekin and flip it over to release the cakes.
3. Gently lift the ramekins to reveal the beautifully caramelized pineapple topping.
4. Serve the Pineapple Upside-Down Cakes warm, and enjoy!

Tips

• If you prefer a more tropical flavor, you can add a teaspoon of rum extract to the cake batter for a hint of rum flavor.
• For a bit of texture, try sprinkling chopped nuts (like pecans or walnuts) over the caramelized sugar before adding the pineapple.
• If you don’t have individual ramekins, you can bake this as a single large cake in a round cake pan, adjusting the baking time to around 30-35 minutes.

Enjoy your Pineapple Upside-Down Cakes sweet, caramelized, and perfectly individual, with a tropical twist!