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Boozy Mini Pineapple Upside Cakes
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Prep Time:
15 minutes
Total Time:
1 hour
Mini pineapple upside-down cakes baked with a splash of dark rum in individual ramekins.
Ingredients:
  • 1/3 cup butter, softened
  • 2/3 cup packed light brown sugar
  • 3 tablespoons dark rum
  • 8 slices canned pineapple
  • 8 maraschino cherries
  • 2 eggs, separated
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup buttermilk
  • 1/4 cup dark rum
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
Instructions:
  • Preheat oven to 350°F. Grease 6 (6-oz) ramekins with butter or shortening and place them on a cookie sheet.
  • In a medium bowl, whip together 1/3 cup butter, brown sugar, and 3 tablespoons rum using an electric mixer until the mixture is light and fluffy. Distribute the mixture equally among the baking dishes. Bake in the oven for 10 minutes or until the butter and sugar have melted. Add 1 pineapple slice and 1 cherry to each baking dish, then set aside.
  • In a small bowl, whisk egg whites using clean beaters until stiff peaks form; set aside.
  • Combine butter and granulated sugar in a large bowl and beat with an electric mixer until light and fluffy. Mix in buttermilk, rum, vanilla, and egg yolks. Gradually add flour, baking powder, salt, and cinnamon on low speed. Gently fold in one-third of the beaten egg whites, then fold in the rest. Spread batter evenly over topping mixture in baking dishes.
  • Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes. Invert a small heatproof dessert plate over each baking dish, flip both over, and let sit for 1 minute for the topping to drizzle over the cakes. Remove the dish and serve the cakes warm.

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