What better way to embrace spring and shed the rainy weather than to indulge in some tropical fruits? This pineapple and cherry incorporated dessert is the perfect companion to bring along on your spring break road trip, beach day or picnic. It can also be a great pick-me-up for those staying in Berkeley this coming week. These cakes are delicious when eaten with a glass of milk or a cup of tea. This recipe makes enough for 12 mini pineapple upside-down cakes.
What you’ll need:
For the cake:
4 tablespoons butter (room temperature)
2/3 cup white sugar
2 eggs (room temperature)
2 teaspoons vanilla extract
4 tablespoons pineapple syrup (reserved from the can)
1 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
For the topping:
4 tablespoons butter
1/3 cup brown sugar
1 can pineapple rings
12 maraschino cherries
What you’ll do:
- Preheat oven to 350 degrees Fahrenheit.
- Spray the wells with nonstick cooking sprat, butter or vegetable oil
- Melt four tablespoons of butter and add in the brown sugar.
- Divide the mixture into 12 muffin holes.
- Drain the pineapple rings, reserving four tablespoons of the syrup. Slice the rings into 1/2 inch pieces and place four chunks on top of the brown sugar mixture.
- Slice the cherries in half and place one in the middle of each well.
- Cream the butter and white sugar. Add in the eggs one at a time, mixing thoroughly after each addition. Add in the vanilla extract and reserved pineapple syrup.
- Now to add the dry ingredients. Sift in the flour, baking powder, and salt. Whisk until the batter does not have any lumps.
- Divide the batter evenly across the muffin tin. Fill each hole about 2/3 of the way.
- Bake in the oven for 25 to 30 minutes or until a toothpick slides cleanly through the cake.
- Let the cakes cool to room temperature before finally flipping them upside-down onto plates.
Contact Angeline Nguyen at [email protected].