Individual Pineapple-Upside Down Cakes
April 19, 2010
Since the buzz is that April 20th is “National Pineapple Upside-Down Cake Day,” I thought I would celebrate. The recipe for the cake part comes from Cooking Light, but I’m giving it a little twist (which is what I do best). I saw this cool, individual pan (see below) to make individual Pineapple Upside Down Cakes. It gives this retro dessert new life. This pan is awesome and so fun and simple to use. Retro or not, this is a yummy dessert that everyone loves.
Pineapple Upside-Down Cake
Prep:
20 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
3 tablespoons butter
1/2 cup light brown sugar
1 pineapple, cored and cut into 2 inch circles
6 maraschino cherries, drained (optional)
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
1/2 cup light brown sugar
1 pineapple, cored and cut into 2 inch circles
6 maraschino cherries, drained (optional)
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
Preparation
1. Preheat oven to 350°.
2. Melt 3 tablespoons butter in a large nonstick skillet over medium-low heat. Add brown sugar and pineapple and cook pineapple 2 to 5 minutes on each side or until lightly browned. Remove from brown sugar mixture and press each pineapple slice into each individual pineapple pan coated with cooking spray. Top with cherries, if desired.
(If using a 9-inch square pan, lightly grease and add pineapple and brown sugar mixture to bottom of pan. Top each pineapple with cherries, if desired.
3. Place the 5 tablespoons butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan over pineapple.
4. Bake at 350° for 22 to 25 minutes for individual and 30 minutes for 9-inch pan or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares or serve individuals on their own.
2. Melt 3 tablespoons butter in a large nonstick skillet over medium-low heat. Add brown sugar and pineapple and cook pineapple 2 to 5 minutes on each side or until lightly browned. Remove from brown sugar mixture and press each pineapple slice into each individual pineapple pan coated with cooking spray. Top with cherries, if desired.
(If using a 9-inch square pan, lightly grease and add pineapple and brown sugar mixture to bottom of pan. Top each pineapple with cherries, if desired.
3. Place the 5 tablespoons butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan over pineapple.
4. Bake at 350° for 22 to 25 minutes for individual and 30 minutes for 9-inch pan or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares or serve individuals on their own.
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