When someone at church needs a meal brought to them, I always like to take dessert. I know, I know….we shouldn’t eat so many sweets. But I just can’t help myself. And, as I’m always looking for new recipes to put on the blog, it’s also a good opportunity to taste test some new recipes! This recipe provides a fun new way to enjoy Pineapple Upside Down Cake–in neat, individual servings now affectionately known around my house as PUDcakes!
2/3 cup sugar
4 Tbsp. pineapple juice (from the can of pineapple slices)
2/3 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar
1 can pineapple rings/slices
6 maraschino cherries
1. Set oven to 350 degrees. Spray a jumbo muffin tin with non-stick cooking spray.
2. In a mixing bowl combine the eggs, sugar, and pineapple juice. Whisk together for a couple of minutes until smooth and well combined. In another bowl sift together the flour, baking powder, and salt. Add this to the wet ingredients and whisk together until well-blended. (You can also use a hand- or stand-mixer for this step).
3. In a small saucepan melt the butter and brown sugar together on low heat. Stir for one minute on low heat. Spoon enough of this into the bottoms of the jumbo muffin tin to just cover the bottom. Place a pineapple ring in each muffin section and place a cherry in the center of each ring. Now fill each section 3/4 of the way with the cake batter.
4. Bake for 20-25 minutes or until a toothpick inserted into the cake part comes out clean or with just a titch of crumbs. Allow to cool for three minutes, then run a knife around each cake to loosen the sides. Place a cooling rack over the pan and carefully flip the pan/rack over onto a baking sheet (which will catch the drips).
Makes about 6 jumbo muffins
Source: Big Mama’s Home Kitchen