Pineapple Upside-Down Cakelets
By Nordic Ware
Images
Serves
Makes 6 servings
Ingredients
- 1½ cups flour
- 1 cup sugar
- ¾ cup brown sugar
- 1½ tsp baking powder
- ½tsp salt
- 6 tablespoons butter, melted
- 1 egg
- ¾ cup milk
- ⅓ cup shortening
- 1 (20-ounce) can sliced pineapple in juice, drained
- Maraschino cherries
Procedure
These pineapple mini-cakes are easy to make and can be served for brunch, as a mid-afternoon snack or for dessert.
Heat oven to 350°F. Place 1 tablespoon melted butter in the bottom of each section of a mini-cake pan, like the Nordic Ware Pineapple Cake Pan. Divide brown sugar evenly and sprinkle over butter. Place 1 pineapple slice in each section. Place cherry in center of each pineapple ring. Set aside.
In medium bowl, combine remaining ingredients; blend at low speed, scraping bowl often. Beat at medium speed for 3 minutes, scraping bowl occasionally. Pour batter over pineapple slices in pan. Bake at 350°F for 23–25 minutes, until toothpick inserted comes out clean. Remove from oven and immediately invert onto cooling rack. Serve warm or cool.
Heat oven to 350°F. Place 1 tablespoon melted butter in the bottom of each section of a mini-cake pan, like the Nordic Ware Pineapple Cake Pan. Divide brown sugar evenly and sprinkle over butter. Place 1 pineapple slice in each section. Place cherry in center of each pineapple ring. Set aside.
In medium bowl, combine remaining ingredients; blend at low speed, scraping bowl often. Beat at medium speed for 3 minutes, scraping bowl occasionally. Pour batter over pineapple slices in pan. Bake at 350°F for 23–25 minutes, until toothpick inserted comes out clean. Remove from oven and immediately invert onto cooling rack. Serve warm or cool.
Pineapple Upside-Down Cakelets
By Nordic Ware
Serves
Makes 6 servings
Ingredients
- 1½ cups flour
- 1 cup sugar
- ¾ cup brown sugar
- 1½ tsp baking powder
- ½tsp salt
- 6 tablespoons butter, melted
- 1 egg
- ¾ cup milk
- ⅓ cup shortening
- 1 (20-ounce) can sliced pineapple in juice, drained
- Maraschino cherries
Procedure
These pineapple mini-cakes are easy to make and can be served for brunch, as a mid-afternoon snack or for dessert.
Heat oven to 350°F. Place 1 tablespoon melted butter in the bottom of each section of a mini-cake pan, like the Nordic Ware Pineapple Cake Pan. Divide brown sugar evenly and sprinkle over butter. Place 1 pineapple slice in each section. Place cherry in center of each pineapple ring. Set aside.
In medium bowl, combine remaining ingredients; blend at low speed, scraping bowl often. Beat at medium speed for 3 minutes, scraping bowl occasionally. Pour batter over pineapple slices in pan. Bake at 350°F for 23–25 minutes, until toothpick inserted comes out clean. Remove from oven and immediately invert onto cooling rack. Serve warm or cool.
Heat oven to 350°F. Place 1 tablespoon melted butter in the bottom of each section of a mini-cake pan, like the Nordic Ware Pineapple Cake Pan. Divide brown sugar evenly and sprinkle over butter. Place 1 pineapple slice in each section. Place cherry in center of each pineapple ring. Set aside.
In medium bowl, combine remaining ingredients; blend at low speed, scraping bowl often. Beat at medium speed for 3 minutes, scraping bowl occasionally. Pour batter over pineapple slices in pan. Bake at 350°F for 23–25 minutes, until toothpick inserted comes out clean. Remove from oven and immediately invert onto cooling rack. Serve warm or cool.