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Craving a tropical treat that’s both adorable and scrumptious? Look no further than these Mini Pineapple Upside-Down Cakes! Bursting with the flavors of pineapple and cherries, these individual-sized delights are perfect for any occasion, from casual gatherings to elegant soirées. Let’s dive into how to whip up these delectable treats in your own kitchen.
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Ingredients You’ll Need:
- 2 boxes of pineapple-flavored cake mix
- 6 eggs
- 1 cup of oil
- 2 cups of pineapple juice
- 2 sticks of unsalted butter
- 2 cups of brown sugar
- 2 cans of pineapple slices
- 1 small jar of maraschino cherries
Step-by-Step Preparation:
- Create the Caramel Base: Begin by heating the unsalted butter in a saucepan until melted. Add in the brown sugar and stir until the mixture transforms into a rich caramel. This will be the luscious base of your mini cakes.
- Prepare the Molds: Lightly grease your cupcake molds with oil, ensuring a thin coating to prevent sticking. A quick wipe with a paper towel should do the trick.
- Add the Caramel: Spoon a dollop of your freshly made caramel into each compartment of the molds, spreading it evenly across the bottom. This will infuse each cake with a delightful caramelized flavor.
- Fruit Placement: Drain the pineapple slices, reserving the juice for later use in the cake mix. Cut each slice into smaller pieces and place a few in each mold atop the caramel. Add half a maraschino cherry on top of the pineapple pieces for a pop of color and flavor.
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the cake mix from the boxes, eggs, pineapple juice, and oil. Blend these ingredients together using a hand mixer until smooth and well incorporated.
- Fill the Molds: Pour the cake batter into each mold, filling them to about one-third of their capacity. This allows room for the cakes to rise beautifully while baking.
- Bake to Perfection: Place the filled molds in the preheated oven and bake for approximately 20 minutes. To check for doneness, insert a toothpick into the center of a cake; if it comes out clean, your cakes are ready!
- Cool and Unmold: Once baked, remove the cakes from the oven and let them cool for about 10 minutes. Gently unmold the cakes by flipping the molds over onto a cooling rack or tray. Avoid leaving them in the molds for too long, as this can cause sticking.
Serve and Enjoy:
These Mini Pineapple Upside-Down Cakes are best enjoyed warm, allowing the caramel to ooze and the flavors to meld beautifully. Serve them as a delightful dessert at parties or simply indulge in them with a cup of coffee for a cozy afternoon treat. With their irresistible blend of tropical goodness, these mini cakes are sure to become a favorite in your baking repertoire. Bon appétit!
Mini Pineapple Upside-Down Cakes
These mini pineapple upside down cakes are incredibly simple to prepare with a boxed cake mix, canned pineapple rings, and maraschino cherries. They offer the classic flavors in individual servings, complete with the beloved caramel-like crust that appeals to everyone's taste buds.
Ingredients
- – 2 boxes of pineapple-flavored cake mix
- – 6 eggs
- – 1 cup of oil
- – 2 cups of pineapple juice
- – 2 sticks of unsalted butter
- – 2 cups of brown sugar
- – 2 cans of pineapple slices
- – 1 small jar of maraschino cherries
Instructions
- Heat the butter and add the brown sugar to make caramel.
- Grease the cupcake molds lightly with oil using a paper towel to prevent sticking.
- Add a spoonful of caramel to each compartment.
- Drain the pineapple slices, reserving the juice for the cake mix. Cut each slice into 8 pieces and place 3 pieces in each mold. Cut each cherry in half and place half a cherry in each mold.
- Preheat the oven to 350°F (175°C). Now, prepare the cake mix according to the package instructions. In a bowl, combine the cake mix from the 2 boxes, the 6 eggs, 2 cups of pineapple juice, and 1 cup of oil. Mix thoroughly using a hand mixer.
- Pour this mixture into each mold, filling them about one-third full.
- Place the molds in the preheated oven and bake for about 20 minutes. Perform the toothpick test to check for doneness.
- Remove from the oven and let them cool for about 10 minutes, then unmold the cakes. Do not leave them in the molds for too long, as they may stick.