Ok folks, Pineapple upside down cakes are awesome as it is, but this little thing is the bomb. I found these at www.bigmamashomekitchen.blogspot.com. I can not take credit for this at all. If you want to see it step by step go to the website provided.
I have to admit that I have never made one of these cakes before. I do rememer my mom making them all the time though. She would make hers in a iron skillet though.
This can be done in two different ways. You can either use large muffin pans, which the pineapple actually fits down into the bottom of the pan, or you can use regular muffin pans. The only thing with regular muffin pans you have to use the pineapple chuncks. Believe me, just as good and easy.
INGREDIENTS:
2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt
Topping:
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
Bake 20-25 minutes
Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings. Place wire rack of cakes on sheet tray to cool.
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