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Individual Pineapple Upside-Down Cakes

February 1, 2010 by Lois Britton 9 Comments

Heavenly Cake Baker Submission #4

Since I work at a church, the staff doesn’t have a Christmas party; everyone is too busy!  So we’ve been trying to get together sometime in January for an Epiphany party.  This year we celebrated with a pot-luck cookout.  Paul, our host, grilled burgers and hot dogs.  We had a delicious assortment of salads, baked beans, nacho cheese dip; I could go on and on!  Sarah and I volunteered to bring dessert.  I thought these individual cakes would be a cute addition to our table, even though I was baking (a double recipe) in cupcake pans rather than the adorable mini-pineapple pan.  Sarah knew of my plans and brought vanilla and butter-pecan ice creams with caramel sauce which paired beautifully with the cakes.

I loved using fresh pineapple and Bing cherries for a pineapple upside-down cake.  I’ve never done that before.  Since my cakes were so small, I halved the cherries and just used pineapple wedges.  I didn’t have enough room for a pineapple ring.

The double recipe made 24 cupcakes.  I loved the texture and flavor of the cake – much better than the one I usually make.  Was it the yogurt or the turbinado sugar that made such a difference?  In comparison, my usual recipe is almost bread-like.

Since I wasn’t plating the desserts, I just drizzled the pineapple caramel sauce over the cakes on the platter before we had lunch.   My friends loved them and took home leftovers for spouses – always a good sign.

My one disappointment was that so much of the caramel topping  (that went under the fruit, not on top of the cake) stayed in the pan.  Did anyone else have this happen?  Did I cook the caramel too long?  It was time consuming, and I’m not sure that the end result was that different than just using melted butter and brown sugar, as I normally do.  To follow Rose’s good example, I guess I’ll have to try both methods side by side to really compare!
I want to end on a positive note and say that I loved these little cakes.  They were a cuter, tastier version of an old favorite!

Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the internet.  One of the reasons for this baking group is to encourage readers to purchase the cookbook.  That strategy worked on me!  After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon.  You can too.

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Cakes, Dessert, Heavenly Cake Baker

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Reader Interactions

Comments

  1. Hanaâ

    February 1, 2010 at 6:11 pm

    Lois, your muffin size cakes look beautiful. Good to know that that worked as well. I too had way more caramel at the bottom of the ramekin (instead of on the cake) than I would have liked. That was my only minor disappointment with the recipe. It tasted great though. I love pineapple and orange together so I added orange zest to the batter. Loved it!

    Reply
  2. ButterYum

    February 1, 2010 at 7:20 pm

    Very cute, and the perfect size! Thanks for letting us know one recipe makes 12. I was going to make a 6-inch layer cake, but now I’m leaning more towards cupcakes.

    🙂
    ButterYum

    Reply
  3. Monica

    February 1, 2010 at 9:15 pm

    They look great and I’m glad they worked for the intended purpose of your function. Like Hanaa and you, the caramel stayed also in the pan..I think its because its thicker than the usual caramel? I get to try it again this coming weekend for my boyfriends birthday, who specifically requested this as his birthday cake, so we will see.

    Reply
  4. Nicola

    February 1, 2010 at 9:44 pm

    My caramel completely disappeared!

    Your cakes look fantastic. Perfect little morsels and there looks to be quite a good amount of caramel on their tops.

    Reply
  5. Vicki

    February 1, 2010 at 10:41 pm

    Little bit of the caramel stayed in only a few ramekins but I figured all’s fair and grabbed a spoon for the baker-me!

    Reply
  6. Marie

    February 1, 2010 at 11:53 pm

    I didn’t have trouble with the caramel sticking to the pan, I think because I was so afraid that the whole cake would stick to the pan that I Baker’s-Joy’d it to within an inch of its life.

    Reply
  7. Lois B

    February 2, 2010 at 12:55 am

    Thanks everyone.

    Vicki – you’ll notice that I only photographed half of my 12 cupcake pan to show the caramel left in the pan. That’s because the other 6 spots had already been “cleaned up.” YUM!

    Reply
  8. faithy, the baker

    February 2, 2010 at 1:58 am

    Great idea to bake in cupcake pans! And your cakes looks delicious! 🙂

    Reply
  9. Mhel

    February 10, 2010 at 10:32 pm

    yummy! sounds like a softer version of Tatin for me…. This will be perfect.. U

    Reply

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