Today has been such a gloomy day, and the kids have been watching movies and relaxing. Since it was such a lazy day I decided that a little baking was in order. I ended up making mini pineapple upside down cakes, and they turned out fantastic. Here’s a step by step guide to how I made them, hope you enjoy!
Preheat oven to 350 degrees. Grease cupcake pan, Line the bottom of each cup with brown sugar. On top of brown sugar, layer pineapple tidbits. Set aside.
Sift together flour, cinnamon, baking powder, and salt.
Beat butter in your mixer until light and fluffy, then gradually add in your sugar.
Then add your eggs, one at a time, making sure they are well incorporated. Then beat in your vanilla, and the Rum of your choice. (i used Kraken black spiced rum.)
Add half of your flour mixture to the batter and beat on low until blended. Beat in your pineapple juice, and then add the rest of your flour mixture to the batter. Mix until blended.
Spoon batter over the pineapple topping in each of the spots in the cupcake pan. Bake for approx. 20 minutes, but I would keep a close eye on them. Take them out when they are golden on top and test them with a toothpick. If the toothpick is clean you’re all clear.
Wait for cakes to cool, with a serrated knife cut the tops off of each of your cakes, so they can sit flat when flipped upside down.
Use a baking sheet, and flip your cupcake pan upside down on top of it. Give it a good hit, to sort of loosen up the cake, and then carefully remove each cake. If you really like rum, sprinkle a little bit oven each cake and you’re ready to enjoy! These are great for parties, and a wonderful and easy dessert for after dinner. YUM.0