Mini Pineapple Upside Down Cakes
These Mini Pineapple Upside Down Cakes are so cute, individually served with a drizzle of fudge sauce. They are great to prep ahead.
Servings: 6 servings
Ingredients
For the cake:
- 6 x 1/4inch slices of fresh pineapple peeled
- 50 g soft dark brown sugar
- 175 g butter softened to room temp
- 175 g light soft brown sugar
- 175 g self-raising flour
- 4 eggs
- pinch of salt
- 1/4 tsp vanilla extract
For the fudge sauce:
- 150 g butter
- 150 g light brown sugar
- 1 tbsp rum
- 1 tsp lemon
Instructions
- Preheat the oven to 175C (350f)
- Generously butter 6 ramekins or dariole moulds. About 10oz in side. Arrange on a baking tray. Because I am a cautious Kate, I like to pop a little disc of non stick baking paper in the bottoms too just to make sure for certain that the fruit won't stick
- Lay a slice of pineapple in the bottom of each dish. Use a pastry cutter to help you cut them to the right size.
- Then sprinkle over the 50g of dark sugar
- To make the cake, add the butter, light soft brown sugar, eggs, flour, salt and vanilla to a food processor and blitz. Once its looking like delicious batter divide it between the ramekins on top of the pineapple.
- Alternatively, cream the butter and sugar together with an electric whisk then add the eggs and vanilla. Follow with the flour and salt and mix until smooth.
- You need to bake them until they are bouncy to the touch and a tooth pick comes out clean. This should take about 25-30 mins depending on your oven but keep an eye on them.
- Remove from the oven and leave to cool for a few minutes before turning them out. If the tops have risen into points, you can level these off with a serrated knife and eat the off cuts. Chefs perks and all that.
- To make the fudge sauce simply combine the butter, rum, sugar and lemon juice in a pan and heat over medium heat. Stir until all melted together and fudgey.
- Once cool and you're ready to serve, drizzle the cakes with the fudge sauce.