Muffin Tin Pineapple Upside Down Cake Recipes

Total Time: 35 minutes

Yield: 6 cakes

Ingredients:

• Cake:
• 2 eggs
• 2/3 cup sugar
• 4 Tbsp pineapple juice
• 1 tsp baking powder
• 2/3 cup flour
• 1/4 tsp salt
• Topping:
• 1/4 cup butter (1/2 stick)
• 2/3 cup brown sugar
• 6 pineapple rings
• 6 maraschino cherries

Steps:

1. Preheat oven to 350 degrees F.
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2. In a large mixing bowl combine eggs, sugar, and pineapple juice. Using a hand mixer, beat for 2 minutes.


3. In a small bowl, combine flour, salt, and baking powder.

4. Add flour mixture to egg mixture and beat another 2 minutes.


5. In a small saucepan, melt together butter and brown sugar over low heat. Stir frequently until well combined.

6. Spray jumbo muffin pan with non-stick spray. Then spoon brown sugar mixture evenly into the bottom of each section. (Approx. 1 Tbsp. plus 1 tsp. each.)

7. Place a pineapple ring into each section, pressing gently to fit. Then add a cherry to the center of each ring.
   
   NOTE: If you only have a standard sized muffin tin, try using pineapple tidbits or trim the rings to fit.

8. Pour batter, evenly divided, into each section. (Approx. 1/3 cup each.)


9. Bake for 25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes, then loosen with a butter knife along the edges.

10. Place a piece of waxed paper or a cookie sheet on the counter, to catch any drips. Then invert the muffin tin onto a wire rack. Enjoy!