Ingredients:
2 eggs
2/3 c. white sugar
4 Tbsp. pineapple juice
2/3 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
TOPPING:
1/2 stick butter
2/3 c. brown sugar
1 can pineapple rings
6 maraschino cherries
Directions:
Preheat ovento 350 degrees. Spray your muffin tins with nonstick cooking spray.
In a mixing bowl, add eggs, white sugar and pineapple juice. Beat for 2 minutes. In a seperate bowl, sift together the flour, baking powder and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
In a small saucepan, melt the butter and add the brown sugar. Stir on low heat for one minute.
Place a pineapple ring in the bottom of each jumbo muffin tin. Add a cherry in the middle of each pineapple. Spoon over a layer of the warm brown sugar mixture. Pour cake mixture over to fill muffin tins 3/4 of the way full. If you ar eusing 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 22-25 minutes in a 10 inch cast iron skillet. The cake is done when a toothpick inserted in the middle comes out clean.
Remove from the oven. Let cool in the 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. Place wire rack of cakes on sheet tray to cool.
No comments:
Post a Comment