One fall-like day last week is all it took to get me into baking mode. It quickly climbed back up into the high 80′s here in Denver but my oven and Kitchen-Aid are getting a workout regardless. Months ago I pinned a picture of mini pineapple upside down cakes and decided to give them a try on Friday night after a marathon cleaning session. Let’s just say I have a hard time sitting down sometimes.
I only have a cupcake pan so I had to adjust a few things, including having to cut and maneuver the pineapple slices for the top to make everything fit.
Because I am not a great baker I gravitate toward semi-homemade recipes. Using a yellow cake mix as the base and then making it “special” with pureed pineapple instead of oil and milk instead of water added more depth of flavor. I served the cupcakes on Saturday night to a group of friends we had over for dinner and they were a hit!
- Equal parts brown sugar and butter (about 1/4 cup each)
- Pineapple slices
- Maraschino cherry for tops
- Yellow cake mix
- Pureed pineapple in lieu of oil
- Milk in lieu of water
Pre-heat the oven to 350 degrees. Prepare the topping by stirring brown sugar into melted butter until it makes a runny paste. Don’t be stingy! Spoon the mixture into mini cake or regular cupcake cups in a tin that has been greased or sprayed with cooking spray. Arrange pineapple and leave room for a cherry at the end.
Mix the cake accordingly to the box instructions, substituting the oil and water as noted above. Spoon into the cups and bake for 15 – 20 minutes. Let the cakes cool for about 10 minutes before flipping them out onto a tray or cookie sheet. Top with a cherry and pat yourself on the back for a job well done!