Have you ever played that game where you construct your last meal on earth? Your all-time favorites? If you were going to the electric chair tonight, what would be your "last supper"?
Since it's my birthday month, I thought I would profile recipes that are some of my all-time favorite foods so let's start with dessert first!
The history of the upside down cake is interesting. Cooking cakes upside down is an old technique started centuries ago when cakes were cooked in cast iron pots. In 1911, James Dole invented a machine to cut pineapples into rings and the first recorded recipe for the cake appeared in the 1936 Sears Roebuck catalogue (although there is reference to a similar cake on a Gold Medal Flour ad dated November 1925).
This is my all time favorite dessert, but not too many people like pineapple and marishino cherries in a cake so making a whole cake is a waste and then I found the newest trend in baking....mini cakes!
Enjoy!
Stacy
Pineapple Upside Down Mini Cakes
Ingredients:
3/4 cup packed brown sugar
1/4 cup melted butter
3 cans pineapple rings, drained but reserve liquid
12 marishino cherries
1 box yellow cake mix
1 cup pineapple huice
1/2 cup vegetable oil
3 eggs
Directions:
Heat oven to 350F.
Place 1 tablespoon melted butter into each of the 12 ungreased muffin cups. Add 1 tablespoon brown sugar to each muffin cup and then place 1 pineapple slice with 1 cherry in the center.
In a large bowl, beat cake mix, 1 cup juice, oil and eggs with electric mixer on low until mixed and then on high for 3 minutes. Divide batter between cups.
Bake 30 minutes or until golden brown and cakes spring back when lightly touched. Cool cakes in muffin tin for 10 minutes.
Place cookie sheer upside down over muffin tin; turn cookiw sheet and muffin tin over. Tap lightly on the underside of each tin and then remove the pan.
Serve cakes warm with whipped cream or vanilla ice cream.
No comments:
Post a Comment