Delight your guests with these charming Individual Pineapple Upside-Down Cakes, a miniaturized version of the beloved tropical dessert. Each little cake is a perfect harmony of moist, pineapple-flavored sponge and a caramelized fruit topping, finished with a bright cherry center. They’re not only delectable but also beautifully presented, sure to be a hit at your Thanksgiving table or any celebratory occasion.
Ingredients:
- 2 boxes of pineapple cake mix
- 6 large eggs
- 1 cup vegetable oil
- 2 cups pineapple juice
- 2 sticks unsalted butter
- 2 cups brown sugar
- 2 cans sliced pineapple
- 1 jar maraschino cherries
Preparation:
- Caramel Creation: Melt butter and stir in brown sugar until it turns into a smooth caramel.
- Prepare Molds: Grease cupcake molds with a bit of oil to ensure the cakes release easily.
- Caramel Base: Spoon a layer of caramel into each mold.
- Pineapple & Cherries: Cut pineapple slices into pieces and place in the mold with a cherry half.
- Cake Batter: Mix cake ingredients according to the package directions using the reserved pineapple juice for added flavor.
- Assemble: Pour the batter over the pineapple and cherries, filling each mold about one-third of the way.
- Bake: Preheat the oven to 350°F and bake for 20 minutes or until a toothpick comes out clean.
- Unmold: Let the cakes cool slightly before turning them out of the molds.
Serving Suggestion: Serve these mini cakes as is or with a dollop of whipped cream for an extra indulgent touch.
Remember to let the cakes cool for just the right amount of time; too long in the pan, and they’ll be reluctant to leave their molds. Too soon, and they won’t have set properly.
