Individual Pineapple Upside Down Cake

A High School Classmate from Michigan sent me a picture of a Pineapple Upside Down Pan that she has. Thanks Cheryl, it was the inspiration for this post. It makes 6 individual servings. I immediately ordered one.
After much research, I decided to post this recipe.
I just received the recipe from Cheryl and photographs of the articles in which a recipe appeared to make these individual cakes in a 12 C Muffin Tin. This offers an alternative to those that don't have the NordicWare Pineapple Pan.

Individual Pineapple Upside Down Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Nordic Individual Pineapple Upside Down Cake Pan, brushed well with Pan Release Mix.
(Equal parts of Crisco, Vegetable Oil) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Pineapple Layer:
1 C Pineapple Rings, drained and reserve the Juice.
6  Red Maraschino Cherries
4 TBS Butter, melted
2/3 C Dark Brown Sugar

Cake Batter:
2 Large Eggs
2/3 C Granulated Sugar
4 TBS of the reserved Juice
2/3 C Flour
1 tsp Baking Powder
A Pinch of Salt


Pineapple Layer Directions.
In a Small Bowl:
Butter
Brown Sugar
Mix well.
Divide Evenly among the 6 cups in the pan.

Put 1 Pineapple Ring in each Pan.
Place 1 Cherry in the center of each Pineapple Ring.

Batter Directions:
In a large mixing bowl with a hand mixer:
Eggs
Sugar
Beat until Pale Yellow.

Add:
Juice
Mix just to incorporate.

Add:
Flour
Baking Powder
Salt
Mix in just until well incorporated.

Spoon Batter evenly over the Pineapple Rings.
Bake 20 - 25 minutes until a toothpick in the center comes out clean.

Remove the Pan to a Rack to cool for 10 minutes minutes.

Invert the Cakes onto a Large Serving Platter.
(Preferably a Rectangular Platter)
You can also turn them out onto a Sheet Pan and transfer to individual plates to serve.
(Place the Sheet Pan onto the Pineapple Pan and quickly flip it over)

Enjoy!
Peace in the Kitchen!

Here's the recipe for a 12 C Muffin Tin

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 12 C Muffin Tin brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Batter:
6 TBS Butter
1/2 C Whole Milk
1 C Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
2 Eggs
3/4 C Granulated Sugar
1/2 tsp Vanilla

Topping:
6 TBS Butter
3/4 C Dark Brown Sugar
12 Red Maraschino Cherries
1 - 20 oz. Can of Pineapple Rings

Batter directions:
In a Saucepan on Medium Heat:
Butter
Milk
Heat, stirring until Butter melts.
Transfer to a bowl and set aside.

In each well of the Muffin Pan:
1/2 TBS of Butter/Unmelted.
1 TBS Brown Sugar
Place Pan in the Preheated Oven until the Butter Melts. (about 3 minutes)

But Pineapple Rings into Quarters.
Put 1 Cherry in the center of each well.
Place 2 pieces of the Pineapple around the Cherries in the wells.
Set aside.

Batter directions:
In a Medium Mixing Bowl:
Flour
Baking Powder
Salt
Whisk well.

In a Large Mixing Bowl:
Eggs
Sugar
Vanilla
Whisk well.

Add:
Flour Mixture.
Stir well with a Blending Fork.

Add:
Milk Mixture.
Stir to combine well.

Pour Batter evenly among the wells.
Bake 25 minutes.

Transfer Pan to a Rack to cool  fo 5 minutes.
Place a Sheet Pan over the top of the Muffin Pan.
Invert it, releasing the cakes.
Transfer each cake to the rack, over the Sheet Pan to cool completely.

Enjoy!
Peace in the Kitchen!