My sister and brother-in-law were lucky enough to go to Kauai, HI for a few days for a friend’s wedding and subsequently their honeymoon after their very own impromptu wedding. Now if you have never been to Kauai I highly recommend you GO! The island is breathtaking, the people are genuinely nice and the food is amazing. Especially the pineapple. There really are now words to describe what a fresh Hawaiian pineapple tastes like but I will say that until you have one you have truly never experienced what a pineapple should taste like. So because my sister in law loves me she brought me back one. Well it was for Logan also, but because I am not the best at skinning them I had to share. The fruit tastes absolutely marvelous all alone but I thought it would be fun to find some recipes to try. First up was Upside-Down cake… Logan prefers cupcakes so I scoured pinterest for a recipe I could make. I found one on The Sophisticated Gourmet and set off to get baking .
½ medium pineapple, peeled, quartered lengthwise, and cored
¾ stick unsalted butter
¾ cup packed light brown sugar
Maraschino cherries, cut into halves (for garnish)
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
½ cup unsweetened pineapple juice
Preheat oven to 350°F.
Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Shred the pineapple sliced with your fingers to a similar consistency of crushed pineapple, I left mine kinda chunky. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat.
Place muffin liners in muffin tins.
In the mini muffin tins, place roughly one teaspoon of the butter and brown sugar mixture in each liner, just so the bottom of the liner is coated.
Place the shredded pineapple on top of sugar mixture making sure not to mix the butter-sugar mixture and the pineapple together.
Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add half of the flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add the remaining flour mixture, beating just until blended (The Batter may appear slightly curdled. It’s because of the pineapple juice, don’t worry it’s normal for this to happen).
Spoon batter over pineapple topping in muffin tins making sure that you do not fill each liner entirely (remember, the cake expands in the oven). Bake in middle of oven until golden and a tester comes out clean, around 15 to 25ish minutes . Let cakes cool in pan. Turn the Mini Pineapple Upside Down Cakes upside down, and peel the liner off carefully. Place each Mini Pineapple Upside Down Cake on a plate and garnish with the halved maraschino cherries. Serve cake just warm or at room temperature.
They were delicious!!! I am sure they would be very good with pineapple you can buy at your local grocery store or farmer’s market. Even canned shredded pineapple could work. We had a family dinner that night and I am usually the one that brings dessert and this one was a huge hit! We are going to try barbecuing some tonight to serve with ice cream… I will let you all know how that turns out too.