Pineapple Upside Down Mini Cakes

yield: 1 dozen

Topping

• 168g butter (14g [1 tbsp] for each mold)
• 12 tbsp brown sugar (1 tbsp for each mold)
• 12 pineapple rings
• 6 maraschino cherries, cut in half

Preheat oven to 350F.  Place 14g butter into the bottom of each mold. Put molds in oven for 1-2 min to melt the butter. 

Divide the brown sugar evenly amongst  the 12 molds and quickly mix the butter & brown sugar together. Place 1 pineapple ring in each mold and place a cherry half in the center. Set aside while you make the batter.

Cake

• 4 oz butter, room temperature
• 11.25 oz flour
• 1.5 c sugar
• 1 tsp salt
• 3.5 tsp baking powder
• 1 tsp salt
• 2/3 c pineapple juice
• 1/3 + 1/4 c whole milk
• 1/8 c oil
• 1 tbsp vanilla
• 3 eggs

In one medium bowl, mix together all the dry ingredients to blend (flour, sugar, salt, baking powder). In another medium bowl, mix together the wet ingredients (pineapple juice, milk, oil, vanilla & eggs).

In a large mixing bowl beat the butter for a minute. Add the dry ingredients & mix for another minute.  Add the wet ingredients and mix for a third minute.

Fill each mold about 3/4 full (otherwise, there'll be overflow - while not the end of the world, not the prettiest).

Bake for 25-30 min (until a cake tester comes out clean). While they're cooking, line 2 baking sheets with Silpat or parchment. When the cakes are done, take them out of the oven, place your lined baking sheet on top of the molds & then (holding firmly) flip them over to remove the cakes from the molds. Tap bottom of molds if necessary but they should slide right out. Let cool & serve.