Thursday, July 15, 2010

99. Tiny Pineapple Upside-down Cakes, Inverted

Warm pineapple upside-down cake was a favorite dessert in our home. Not only were the flavors delicate and comforting, but it was fun to make a cake which did not reveal its true self until it was inverted. One could be extra creative and place the pineapple in a beautiful design and also enhance the effect further with the addition of maraschino cherries. Most of the time, however, we simply drained canned pineapple rings and placed them around the cake pan in a predictable fashion; cherry halves were inverted and put in the center of each circular slice.

As a child, I always loved the buttery, brown sugar mixture which surrounded the pineapple and felt especially lucky if I was the one whose piece of cake contained a cherry half. I wish my mother had figured out how to make the individual upside down cakes featured in this recipe. There would have been no sad faces as each piece has its own cherry half!

Using an inexpensive Jiffy mix not only guarantees that this dessert will fit into the slimmest of budgets, but it also means that it will be easy to make.

(To read the interesting history of pineapple upside-down cake, go to the following link: )http://www.kitchenproject.com/history/PineappleUpsideDownCake/index.htm


Tiny Pineapple Upside-down Cakes





1 small can crushed pineapple
3 T Smart Balance margarine
½ C brown Sugar
4 maraschino Cherries, halved and drained

1 Jiffy – yellow cake mix (or 1 layer cake mix)

Drain pineapple – reserve liquid

Melt margarine; add 1 T of reserved pineapple liquid to margarine. Divide margarine mixture into * (8) custard cups. Add 1 T brown sugar to each cup. Add crushed pineapple – divide evenly. Center inverted cherry half in each cup.

*(I have successfully made this cake in a muffin pan; they are wider and less high).

Add enough water to reserved pineapple juice to equal liquid called for on Jiffy box directions. Prepare cake mix by hand. Stir well. Divide batter among cups.

Bake at 350 degrees for 25-30 min. or until lightly browned and top springs back when pressed. Let stand 5 minutes; gently loosen sides of each cake with a knife, if necessary, before inverting. Serves 8

 (Scoop any pineapple that remains in the cups back onto each little cake top)

4 comments:

  1. That sounds really good. It is 8AM and I could go for one of those right now!

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  2. I thought the same thing when I looked at the posting this morning :)
    Looks very simple and tasty :) thanks!

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  3. Marian wrote: I loved your little pineapple cakes idea. I well remember my mother's pineapple upside-down cakes--always great favorites.

    I really enjoy your posts.

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  4. very nice i really like your recipe.. i have tried the same recipe on children's day in a different way must visit mine Pineapple upside down cake mini.. Do feedback me what i have to do to make my blog or recipe better.. it would be so nice of You! must visit my place when time permits :)

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