I have been in the mood for Pineapple Upside Down Cake now for several days, So tonight I made Old Fashion Pineapple Upside Down Cake but with a twist. I used my deep dish muffin pan. These are soooooo good – I have eaten 2 of the 6 already – I know I’m a piggy LOL
Only takes about 25 minutes to whip it up and 30 minutes baking time
½ Cup Butter
1 Cup Brown Sugar
1 Can 20 oz sliced Pineapple (I grabbed the wrong can from my pantry so I used cubed in an 8 oz can)
Cherries for each if you like them – I was out of them
1 cup cake flour or 1 cup less 2 two tablespoons all-purpose flour
1 tsp. baking powder
¼ tsp salt
1 cup sugar
1 tbs butter melted
1 tsp. almond extract
Break 4 eggs into a stand mixer and beat eggs till well whipped slowly add the white sugar beating well, add the almond. Combine the flour, salt and baking powder then slowly add by the tablespoon to the egg mixture, scrapping sides down as needed. Lightly oil the muffin pan then to each cup add melted butter, brown sugar and a cherry. Slowly pour the cake batter over the pineapple and dividing equally into each cup. Bake for 30 minutes + – in a preheated 325 degree oven. Let cake cool 5 – 10 minutes after removing from oven, then place a dish over top of pan and flip to remove the cakes from pan.
- Tip before I flip and remove from pan I use a fork and make a few holes then spoon a little pineapple juice on the cake, it drizzle down into the cake making it even more moist and good.