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Pineapple Upside-Down Salted Caramel Mini Bundt Cakes
Pineapple Upside-Down Salted Caramel Mini Bundt Cakes
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Prep Time:
20 minutes
Total Time:
50 minutes
Upgrade a classic pineapple upside-down cake with mini individual cakes topped with a decadent sea salt caramel sauce.
Ingredients:
  • 2 tablespoons butter
  • 2 tablespoons packed brown sugar
  • 1 can (8 oz) pineapple slices or chunks, drained and chopped
  • 2 tablespoons chopped pecans, if desired
  • 1/2 cup salted caramel sauce (from a jar)
  • 1 tablespoon dried cranberries, if desired
  • 3/4 cup Original Bisquick™ mix
  • 1/4 cup granulated sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • Flaked sea salt
Instructions:
  • Preheat the oven to 350°F and generously grease a 12-cup mini bundt cake pan, such as the recommended Mini Bundt Pan.
  • Preheat an 8-inch skillet over high heat. Add butter, brown sugar, and pineapple to the skillet. Allow the pineapple to caramelize for 1 to 2 minutes before stirring. Add pecans and cook, stirring frequently, for 2 to 3 minutes until fragrant. Once the pineapple is lightly golden, remove the skillet from heat and mix in 1 rounded tablespoon of salted caramel sauce and the cranberries until well combined.
  • Evenly distribute the mixture into each cup of the mini bundt cake pan and then set it aside.
  • In a large bowl, use an electric mixer to beat together Bisquick mix, granulated sugar, milk, oil, vanilla, and egg on low speed for 30 seconds, scraping the bowl constantly. Increase speed to medium and beat for 4 minutes, scraping the bowl occasionally. Pour the batter over the pineapple and cranberries, filling the cups halfway.
  • Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Gently loosen the sides of the cakes. Invert a heatproof serving plate (or cookie sheet) over the pan, flip it over, and let it sit for a few minutes to allow the brown sugar/caramel to drizzle over the cakes. Tap the bottoms of the cups to release the cakes, then remove the pan. Let the cakes cool for at least 10 minutes before serving. Drizzle each cake with the remaining caramel sauce and sprinkle flaked sea salt on top.

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