Mini Pineapple Upside Down Cakes

April 28 , 2016 / By / , / Post a Comment

Cet article est aussi disponible en: French

There are some flowers or fruits that immediately make you feel like summer. To me, sunflowers  and pineapples do. This juicy fruit is very common in Madagascar and it was one of the fruits we often ate for dessert each time I was visiting my late dad there, in the summer. He loved chilled pineapple slices! I still can hear him shout: ” Mananasy glacé-o!” (Chilled pineapple!) at the end of the meal.
Pineapple Upside Down Cake

One of the most popular dessert made with pineapple is Upside Down Cake. I chose to made individual ones and used canned pineapple. That way, I’m able to make this dessert any time of the year! And I’m sure you’ve guessed it, canned pineapple make this dessert very affordable!

I spice my cakes with a little rum because we all know that nothing goes better with pineapple than rum and coconut (in case you’re wondering – yes! I did have Pina Colada in Cancun!). Rum is totally optional but highly recommended. If you’re watching your budget, you can omit it. Serve it à la mode with coconut ice-cream and close your eyes… Can you see it?  Me and you lounging on a beautiful tropical island… Ahhhhh! Life is beautiful! Enjoy!

Mini pineapple upside down cakes close up
Print Recipe
Mini Pineapple Upside Down Cakes Yum
Mini Pineapple Upside Down Cakes
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Mini Pineapple Upside Down Cakes
  1. Preheat oven to 350 ° F.
  2. Mix the flour, sugar, baking powder and eggs in a medium bowl. Beat until smooth. Add the melted butter, the rum and the vanilla and beat for another minute. Set aside.
  3. Drain the pineapple chunks and set the juice aside. In a large pan, make a caramel with the sugar, butter and water on medium high heat. Once the caramel color is dark gold (make sure it doesn't burn), add the pineapple chunks and cook for about 1 minute.
  4. Divide the pineapple chunks and the caramel onto 8 ramekins. Cover with the batter. Bake for about 30mns.
  5. Once baked, run a knife around each cake to loosen the edges. Poke each cake with a toothpick multiple times. Take the reserved pineapple juice and dilute it with water. Pour 2 to 3 tbsp of the juice mix onto each warm cake.
  6. Invert each cake on a plate and enjoy as is or with coconut ice-cream.
Recipe Notes

If your caramel is too light in color, your cakes won't have a golden color. If your caramel is too dark, your cakes will have a bitter taste.

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