Pina Colada Upside-Down Mini Cakes
Recipe information
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Cooking:
25 min.
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Servings per container:
10
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Ingredients for - Pina Colada Upside-Down Mini Cakes

1. Pineapple rings in juice - 10
2. All-purpose flour - 1 ½ cups
3. Baking powder - 1 ½ teaspoons
4. Salted butter, melted - ¾ cup
5. White sugar - ⅔ cup
6. Eggs - 2 large
7. Coconut Cream - ½ cup
8. Whole milk - ¼ cup
9. Coconut extract - 1 tablespoon
10. Vanilla extract - 2 teaspoons
11. Packed brown sugar - ⅔ cup
12. Butter, melted - ⅓ cup
13. Maraschino cherries - 10
14. Heavy whipping cream - 2 cups
15. Cream of tartar - 1 teaspoon
16. Confectioners' sugar - ½ cup
17. Pineapple juice - ¼ cup
18. Coconut Cream - 3 tablespoons
19. Coconut extract - 1 tablespoon

How to cook deliciously - Pina Colada Upside-Down Mini Cakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.

2. Stage

Drain pineapple rings, reserving 1/4 cup juice.

3. Stage

Combine flour and baking powder in a small bowl.

4. Stage

Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.

5. Stage

Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.

6. Stage

Divide batter among cake molds using an ice cream scoop.

7. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.

8. Stage

Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.

9. Stage

Serve whipped cream alongside cakes.