What a Great Dessert Idea!
Depending on what size tins you use, you can make this recipe into about a dozen servings that are about standard cupcake size or six servings that are larger “mini-cake” size. I went with the larger version, but they’re good either way; it’s just a matter of your own personal preference and serving considerations.
Ingredients
For the Cupcakes:
2 eggs
2/3 cup white sugar
4 Tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
non-stick cooking spray (e.g., Pam)
For the Topping:
1/4 cup butter (1/2 stick or 4 Tbsp) {I normally use Land O’Lakes}
2/3 cup brown sugar (packed)
1-can pineapple rings
6-maraschino cherries
Instructions:
Preheat oven to 350 degrees. Spray muffin tins with cooking spray.
Beat the eggs, white sugar, and pineapple juice for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and turn mixer back on for 2 minutes.
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. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.
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.
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Quick tip: You could always make a large cake instead of using muffin tins!
Thanks to Big Mama’s Home Kitchen for this delicious and creative recipe.