Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pineapple upside-down mini-cakes. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

PINEAPPLE UPSIDE-DOWN MINI-CAKES is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. PINEAPPLE UPSIDE-DOWN MINI-CAKES is something which I’ve loved my entire life.

These pineapple upside-down mini cakes can also be made with Betty Crocker™ Super Moist™ butter recipe or white cake mix. These mini cakes can even be made with fresh pineapple. Just core and slice a fresh pineapple, and use in place of the canned pineapple slices.

To get started with this recipe, we must prepare a few components. You can have pineapple upside-down mini-cakes using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make PINEAPPLE UPSIDE-DOWN MINI-CAKES:

1. Prepare Garnish
2. Prepare 4 slices (about 1 cm) Pineapple
3. Make ready 1 tsp Vanilla extract
4. Make ready 1/2 tsp Cinnamon
5. Make ready 1 tbsp Maple syrup
6. Get 1 tsp Cornstarch
7. Make ready Cake
8. Make ready 1/2 cup All-purpose flour
9. Prepare 1 scoop Butterscotch Vegan Pro
10. Make ready 2 tsp Baking powder
11. Take 1 tsp Cinnamon
12. Get 1 pinch salt
13. Make ready 1/2 cup Mashed pineapples *
14. Get 1/4 cup Unsweetened plant-based milk
15. Get 2 tbsp Coconut oil
16. Get 1 tsp Vanilla extract

Mini Pineapple Upside-Down Cake Recipe from Scratch. Now that we've covered pan business, let's talk ingredients. To make these mini pineapple upside-down cakes you'll need flour, cornstarch, brown sugar, granulated sugar, cinnamon, salt, baking powder, rum OR vanilla extract (totally your call!), pineapple juice, pineapple slices, and. Spoon layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top.

Steps to make PINEAPPLE UPSIDE-DOWN MINI-CAKES:

1. Preheat the oven to 350 ° F.
2. Oil 4 ramekins (use 250 ml ramekins).
3. In a bowl, combine all of the garnishing ingredients except the pineapple rings. Pour the preparation into the ramekins and place the pineapple rings on top. Put aside.
4. In a small bowl, combine the flour, Vegan Pro, baking powder, cinnamon and salt together.
5. In a second bowl, combine the pineapple puree, plant-based milk, coconut oil and vanilla extract together.
6. Add the dry mixture to the liquid preparation, stirring continuously. Pour the preparation over the pineapples in the ramekins.
7. Bake for 23 to 26 minutes or until a toothpick inserted in the center of the cakes comes out clean.
8. Let cakes cool for at least 1 hour before inverting.

Add a cherry in the middle of each pineapple. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits. Arrange pineapple slices in a single layer in pan; place cherries and pecans in center of pineapple slices. In a small bowl, combine the flour, sugar, baking powder, salt and allspice. Beat in the egg, milk, reserved pineapple juice and remaining butter just until combined.

So that’s going to wrap it up with this exceptional food pineapple upside-down mini-cakes recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!