Individual Pineapple Upside-down Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
2/3 cup packed brown sugar (i used dark) |
1 cup chopped pineapple |
1 1/3 cup all-purpose flour |
1 cup sugar |
1/3 cup shortening |
3/4 cup milk |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon vanilla extract |
1 teaspoon lemon zest |
1 egg |
6 maraschino cherries |
Directions:
1. 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.
2. 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.
3. 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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