Mini Pineapple Upside Down Cake
Neat-looking dessert for any kind of gathering. Takes a little time to assemble and make, but the end result is worth it both in taste and appearance.
Ingredients
shortening
sugar for dusting pans
1/4 cup butter
3/4 cup light brown sugar
10 slices pineapple, drained
6 maraschino cherries, halved
1/3 cup butter, softened
2/3 cup sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Instructions
Place oven rack in the lowest position and preheat oven to 375 F. Grease a 12 cup muffin tin with shortening, then dust each tin with sugar, tapping out excess sugar. Melt butter in a small saucepan over medium-high heat. Add brown sugar and cook about 2 to 3 minutes or until sugar dissolves and the mixture looks creamy and smooth. Remove from heat and spoon 1 tablespoon of mixture into each cup. Cut pineapple slices into small rectangles and arrange in each cup covering the sugar mixture. Place a cherry, cut side up, in the middle of the arranged pineapple pieces. Set aside. In a large mixing bowl, beat softened butter and sugar until creamy. Beat in eggs until combined. Add buttermilk and vanilla. In a small bowl, whisk the flour, baking powder, and baking soda until combined. Add flour mixture to the butter mixture, mixing until thick and smooth. Divide the mixture evenly among the 12 muffin cups, tapping the pan on the counter to settle the batter. Bake for 16 to 18 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven to a wire rack and let cool for 5 minutes. Invert a large cookie sheet or plate over the top of the muffin pan, and flip the pan over to release cakes. Serve warm or at room temperature. Makes 12 servings.