It's Secret Recipe time again. We were assigned Rachel Cotterill's Blog who has traveled the world, written three novels, reviews books and products and also has time to cook. I chose her Mini Pineapple Upside Down Cakes which she made in a muffin pan and I made in my mini bundt pan. This is my first time making pineapple upside cake and it was easy and delicious. I decided to only make 6 so the ingredient quantities have changed.
3 tbsp butter
6 tsp brown sugar
6 maraschino cherries whole
6 tbsp crushed pineapple, drained, Save juice for cake
5 tbsp butter
3/4 cup sugar
1 tsp vanilla extract
1 cup all purpose flour
1-1/2 tsp baking powder
4 tbsp juice from pineapple can
Preheat oven to 350 degrees. Spray 6 mini bundts cups with PAM. Melt 3 tbsp butter in microwave safe bowl. Pour melted butter evenly into each bundt cup. Sprinkle 1 tsp brown sugar into each bundt cup.
Place enough drained and crushed pineapple on top of the butter and brown sugar mixture so that you don't see the butter and brown sugar mixture anymore.
Cream butter and sugar together in a mixing bowl.
Add eggs and vanilla extract and beat until smooth. Fold in all purpose flour and baking powder. Add pineapple juice and stir until combined. If batter is too thick add a little more pineapple juice.
Divide the cake batter evenly among the 6 mini bundt cups. Bake for 12-15 minutes until a toothpick comes out clean and batter is starting to brown and pull away from edges.
Allow baking pan to cool for 5 minutes. Run knife around edges and flip pan over onto cooking sheet for more cooling.
Add a whole maraschino cherry in the center of each cake.
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