Mini Individual Pineapple Upside-Down Cakes

Who wouldn’t love a good upside-down cake recipe? Not me, that’s why this recipe by Martha Stewart via YouTube is something I’ve been wanting to share! This tops other recipes out there because it comes in smaller sizes unlike the usual cakes, these individual treats are just the right portion per serving, so you can give this to each of your guests individually. Doesn’t this sound adorable already? This doesn’t just sound delicious, it also tastes as good. So if you’re interested in giving this recipe a try, proceed down below for the procedures.

Ingredients:

Cake Base

• ½ cup Dark brown sugar
• 8 tbsp. unsalted butter
• Pinch of salt
• Butter for the ramekin
• 6 slices Pineapple

Cake Batter

• 1 stick Butter
• 1 cup Sugar
• 1 Vanilla bean
• 2 Whole egg
• 1 ¾ cups Cake flour
• 1 ¾ tsp Baking powder
• ½ tsp Salt
• ½ cup Milk

Caramel Rum Sauce

• ¾ cup Sugar
• ¼ cup Hot water
• 1 cup Heavy cream
• 1 tsp Vanilla extract
• 2 tbsp. Rum
• 1 tbsp. Cold butter

Directions:

Step 1

In a saucepan, melt the butter and sugar until it’s completely caramelized. Grease 6 pieces of 10 ounces ramekins, then slice 6 pieces of pineapples with ¼ thickness, remove the sides using a cookie cutter the same size as the inside of a ramekin, then remove the core using a smaller cookie cutter. Put 1 tablespoon or more caramelized sugar on each ramekin evenly, then place pineapple slices on top of each.

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Step 2

Prepare the cake batter by mixing butter and sugar until they turned fluffy. Scrape and add seeds of a vanilla bean, as well as the eggs, then mix. In a separate bowl, combine the cake flour, baking powder, and salt by whisking together. Pour the dry mixture onto the cake batter alternately with the milk while consistently mixing. Pour the batter onto each ramekin by using a scoop, even out the top. Bake it in a preheated 350° for about 30 to 35 minutes.

Step 3

In a pot, melt the sugar in boiling water, turn off the flames before adding heavy cream. Turn heat into medium-high, then stir until it thickens and becomes creamy. Add vanilla extract, rum, and cold butter, then let it cool. Unmold the cake while still warm then flip upside down onto a plate, pour the caramel rum sauce over the cake.

*All image credit belongs to Martha Stewart via YouTube. Follow and subscribe to her channel for more.

Mini Individual Pineapple Upside-Down Cakes