Individual Pineapple Upside Down Cake
A twist of servings on a classic!
Cooking Instructions
- 1
Prepare cake batter as directions state and set aside
- 2
To make caramel sauce, add the cup of sugar together with the water in a thick bottom sauce pan.
- 3
When the sugar mixture begins to turn color, swirl the pan to mix. N.B. Do not stir with a spoon.
- 4
When the sugar mixture takes on a caramel color, add the butter stirring it constantly with a spoon.
- 5
When the caramel is still warm, pour little by little into the muffin tin you will be using to coat the base.
- 6
Remove the pineapple from the can and drain properly.
- 7
Add one slice of pineapple to the bottom of each muffin tin together with a maraschino cherry in the center.
- 8
Pour the cake batter 3/4 way full in each muffin tin and bake as per the baking instructions on the box or from your recipe.
- 9
Remove mini cakes when it has immediately come out of the oven. Be sure to scrape around the edges of each cake and get a wide enough tray to turn them over to.
- 10
Chill and serve!!
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