Mini Pineapple Upside Down Cakes Recipe - Laura Vitale - Laura in the Kitchen Episode 771
[Intro Music]
[Intro Music]
Hi guys, I'm Laura Vitale and on this episodeof Laura in the Kitchen, I want to show you
how I make my mini upside down pineapple cakes.
They are really easy, they're really deliciousand I think pineapple upside down cake is
such an american classic that I'm pretty surethat everyone you know will know what it is
and love it if they grew up eating it.
The ingredients you will need are very fewand basic.
You will need some all purpose flour, bakingpowder, salt, granulated sugar, some unsalted
butter that I have melted but you can alwayshave it at room temperature as well. An egg,
I have got some pineapple juice, I have someMaraschino cherries, and I have got some canned
pineapple rings along with some brown sugar,some unsalted butter and some vanilla extract.
Okay, let's get started!
I'm actually just going to grab a little spoonbecause we're going to make the little caramel
at the bottom of the pineapple cakes rightin here.
I have my oven pre-heated at 350F and whatI am going to do is I am going to take my
little mini cake pan here, now this is a littlepan that makes little cakes, you can find
it online, that's where I get mine.
And I'm just dividing my butter evenly inthe bottom of each one.
And then I'm just going to take some of thebrown sugar and divide the mixture evenly.
And then what I'm going to do, so insteadof starting this on the stove top, I'm just
going to pop this into the oven and it's goingto melt the two together and it's going to
do the job for me so, I can save on washingup an extra pot which is nice. And, gets things
done a little bit faster!
Okay, into the oven this goes for just a fewminutes or until everything is melted, in
the meantime we'll get going on making thebatter.
In my measuring jug here, I'm going to addin my butter, now you could do butter at room
temperature and just kind of cream it togetherwith the sugar. I happen to just melt it because
it's easy, so I did that. And I'm just goingto mix those two together really quickly,
doesn't take very long at all.
I'm going to add in the egg, along with thevanilla extract.
These are so easy, it's insane.
I mean, but they're so good!
They're so retro!
Like pineapple upside down cake is such aclassic, I feel like everyone I know, knows
what it is and they love it! It's easy, easy,easy. They're pretty.
Just like it!
This is the juice that the canned pineapplerings came from, I didn't buy mine in syrup,
mine are in juice, so I'm going to use someof this juice - I'm going to use half of it
now and see if I'm going to need the remaininghalf.
Sometimes you do, sometimes you don't.
I'm going to take my dry ingredients here,with my baking powder and salt.
I'm going to pour in my wet mixture.
And then mix these together. If I feel likemy batter is a little on the thick side, then
I'll add the remaining quarter cup - whichI'm going to for sure.
Might as well add that all in - the pineapplejuice.
Just going to carefully put a pineapple slicein the bottom of each one, fits perfectly,
and also just mush it around to fit.
Careful not to burn yourself!
Safety first, as always.
You can see that the butter has melted, thesugar melted a bit, but not totally, cause
this is going to take more time in the ovenso it'll get the job done.
And then, traditionally, like regular pineappleupside down cake, a Maraschino cherry in the
center of each one.
And, I just an ice cream scoop to dollop mybatter on top of each little cake.
Okay, that might come out a little bit smallerthan the rest, but that's okay.
Popping this into the oven at 350F for aboutI'd say maybe 20-25 minutes. Could take a
little longer, could take a little less, keepan eye on them and I'll show you what to do
as soon as they come out.
My cakes baked for exactly 25 minutes. I justtook them out of the oven and they've been
out of the oven for about five minutes, andyou don't want to wait any longer than this,
and you want to make sure you run your knifearound them to loosen them up a bit. You want
them to sit for 5 minutes and five minutesonly. And then I'm just going to take a baking
pan, or a baking sheet that I've lined withparchment, otherwise the caramel can stick
to the baking dish and it just becomes hardto take off.
And then all you do - careful this is hot.Let's see. All but this one came out.
[tapping[
[Laughing]
Okay, that should be good.
Yep!
They're beautiful little cakes!
Beautiful little cakes. How lovely are those.Now you do need to let them cool completely.
And now because I didn't want to make a messon my platter, I invert them onto a baking
sheet that's been lined with parchment, becauseall have to do is throw it out.
And our little cakes are going to need tocool completely. But that's really about it.
They're very simple, but they're very easyand they're really beautiful, perfect for
a dinner party.
I just love them.
I don't know, I'm so geeky. That one cameout a little bit smaller and that one is really
big!
[Laughing]
I know, listen, we all know I don't like todecorate because I don't know how, we all
know I have no patience.
And we all know, I just go right in for thekill which is - I just like the food.
I like to eat.
But these look absolutely beautiful, lookat that! Look at the caramel all around.
Now, you do need to let these cool completelybefore you cut into them, but I'm not going
to make you waste your time. I'm just goingto cut a piece right there.
I'm going to get that caramel.
Perfectly pineapple-y.
Mmm.. I love those!
That's really about it - Laur - that is reallyyummy, I'm going to go back for more when
it's cold - Laurainthekitchen.com will havethe recipe for you. I hope you have enjoyed
spending time with me guys. Let me know whatother American classics you want to see next,
and I will see you next time!
Bye bye!
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