This little pineapple upside down cakes are so cute and easy to prepare. The batter is very similar to a common pound cake but I put a slice of pineapple at the bottom of the tin with a little bit of caramel. They are delicious served with some vanilla ice cream or with whipped cream.
Upside down pineapple mini cakes
- For the cakes
- self-raising flour: 200 grams
- unsalted butter at room temperature: 200 grams
- caster sugar: 200 grams
- medium eggs: 4
- organic lemon (the grated zest): 1
- pineapple slices in juice: 1 can
- red glacè cherries: 6
- For the caramel
- filtered pineapple juice from the can: 50 grams
- caster sugar: 100 grams
- Grease a 6 hole large muffin tin with butter and line each cavity with round pieces of parchment paper.
- Prepare the caramel boiling the sugar and the pineapple juice until golden brown.
- Pour the caramel in the muffin holes Place a pineapple slice in the bottom of each cavity.
- Cream the butter with the sugar until light and fluffy, add slowly the eggs (slightly beaten) and the flour, then the lemon zest.
- Fill each muffin hole with the batter until 3/4 and bake in the preheated oven at 180°C for about 15 minutes until a skewer inserted into the centre comes out clean.
- Pass a knife around the edges of every cakes when the tin is still hot and carefully remove the cakes. It's important to remove the cakes soon after baking otherwise the caramel will stick to the bottom of the tin. Let them cool down and decorate with the glacé cherries.