I made these in jumbo muffin pans because that's how she did it in the original recipe and my cast iron skillet was occupied by a couple of rib-eye steaks. I gotta work with what I have, right?
Here is the recipe:
|That's brown sugar in the silver canister.|
2/3 cup sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter (1/2 stick)
2/3 cup 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 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.
|My cherries were kinda wimpy, they didn't fill up the center of the pineapple.|
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.
I turned them out right on to the platter hoping they'd be a little more "syrupy". I think leaving them in the oven for those extra few minutes will fix that next time.
I have never had homemade pineapple upside down cake before I made these. I will NEVER get store bought again. These were DELICIOUS! They were really easy too. This recipe is definitely a keeper, it will most definitely be made again.
Tomorrow I am thinking about making lime butter cookies. I also have all the stuff to make some old school rice pudding. Brownies are never a bad idea either. I am not sure yet what will win out.
Talk with you soon!