Mini pineapple upside-down cake

Angeline Nguyen/Staff

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

pineapple_ingredients

Angeline Nguyen/Staff

What you’ll do:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray the wells with nonstick cooking sprat, butter or vegetable oil
  3. Melt four tablespoons of butter and add in the brown sugar.
  4. Divide the mixture into 12 muffin holes.
  5. 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.

    pineapplerings_Angeline_Nguyen

    Angeline Nguyen/Staff

  6. Slice the cherries in half and place one in the middle of each well.

    cherries_Angeline_Nguyen

    Angeline Nguyen/Staff

  7. 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.
  8. Now to add the dry ingredients. Sift in the flour, baking powder, and salt. Whisk until the batter does not have any lumps.

    pineapple_batter_Angeline_Nguyen

    Angeline Nguyen/Staff

  9. Divide the batter evenly across the muffin tin. Fill each hole about 2/3 of the way.

    pineapple_batter2_Angeline_Nguyen

    Angeline Nguyen/Staff

  10. Bake in the oven for 25 to 30 minutes or until a toothpick slides cleanly through the cake.
  11. Let the cakes cool to room temperature before finally flipping them upside-down onto plates.

    pineapple_cooked_Angeline_Nguyen

    Angeline Nguyen/Staff

Enjoy!

Contact Angeline Nguyen at [email protected].