BLUEBERRY UPSIDE-DOWN MINI CAKES
A nice way to use up some leftover blueberries.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 56m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.
- Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
- Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin. Divide the blueberry mixture evenly into the ramekins.
- Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until fluffy. Add eggs 1 at a time, mixing after each addition. Mix in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt; stir until combined. Mix in milk. Spoon batter into the ramekins over the blueberry mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
- Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 48.8 g, Cholesterol 114.5 mg, Fat 21.6 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 13 g, Sodium 204.8 mg, Sugar 26.5 g
MINI PINEAPPLE UPSIDE-DOWN CAKES
These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix makes them easy to bake anytime. -Cindy Colley, Othello, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each., In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks to cool.
Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
MINI UPSIDE-DOWN CAKES
Steps:
- Brush four 4-ounce ramekins with butter. Sprinkle brown sugar in the bottom of each and line with sliced pineapple. Whisk 1 egg, 1/4 cup buttermilk, 3 tablespoons melted butter and a dash of vanilla in a bowl, then stir in 1/2 cup flour, 6 tablespoons granulated sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda and a pinch of salt. Divide among the ramekins. Bake at 350 degrees F, 20 minutes. Let cool, then unmold and top with confectioners' sugar.
Nutrition Facts : Calories 287 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 84 milligrams, Sodium 197 milligrams, Carbohydrate 40 grams, Fiber 0.5 grams, Protein 4 grams, Sugar 26 grams
MINI PINEAPPLE UPSIDE DOWN CAKES
Found on Slice of Life's Facebook page, who credits http://www.bigmamashomekitchen.com/2010/10/mini-pineapple-upside-down-cakes.html
Provided by ElizabethKnicely
Categories Dessert
Time 55m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Spray your muffin tins with non-stick cooking spray.
- In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
- In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
- Spoon layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
- Bake for 30-35 minutes, until a wooden pick in the center of cakes comes out clean.
Nutrition Facts : Calories 368.3, Fat 9.5, SaturatedFat 5.4, Cholesterol 82.3, Sodium 257, Carbohydrate 69.2, Fiber 1.5, Sugar 55.5, Protein 4
PINEAPPLE UPSIDE-DOWN MINI-CAKES
Take one classic American dessert recipe, and add a modern touch by serving it as individually sized cakes. These mini desserts can be made with fresh or canned pineapple.
Provided by By Angie McGowan
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
- In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
- Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
- Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.
Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 38 g, TransFat 0 g
EASY MINI PINEAPPLE UPSIDE-DOWN CAKES
Personal-sized pineapple upside-down cakes, perfect for gift giving.
Provided by Linda In Da Kitchen
Categories Pineapple Upside-Down Cake
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 jumbo muffin cups.
- Drain pineapple rings and pour juice into a 2-cup liquid measure. Add water, if needed, to reach 2 cups. Set aside.
- Mix brown sugar and butter in a small bowl with a fork until completely combined. Divide mixture evenly between the prepared muffin cups. Place one pineapple ring in each cup and place a cherry in the center.
- Combine cake mix, reserved pineapple juice-water mixture, oil, and eggs in a large mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Fill each muffin up 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
- Remove from the oven and immediately invert onto wire racks to cool.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 50.1 g, Cholesterol 52.3 mg, Fat 13.4 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 262.3 mg, Sugar 35 g
MINI PINEAPPLE UPSIDE-DOWN CAKE
Edna Hoffman of Hebron, Indiana gives a timely twist for two to this traditional old-fashioned dessert.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside. In a small bowl, combine brown sugar and 2 tablespoons butter; stir until sugar is dissolved. , Pour into an ungreased 6-in. round baking pan. Arrange pineapple slices in a single layer in pan; place cherries and pecans in center of pineapple slices., In a small bowl, combine the flour, sugar, baking powder, salt and allspice. Beat in the egg, milk, reserved pineapple juice and remaining butter just until combined. Spoon over pineapple. , Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 5 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 353 calories, Fat 11g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 369mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
MINI UPSIDE DOWN CAKES
This is not my recipe ~ but wanted to post it. Such a great idea, why didn't we think of it? haha ~
Provided by Carol Junkins @CarolAJ
Categories Fruit Desserts
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray. BAKE TIME 10-15 min.
- In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
- In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
- Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
MINI UPSIDE-DOWN BANANA CAKES RECIPE BY TASTY
Here's what you need: medium ripe bananas, eggs, vegetable oil, granulated sugar, cinnamon, flour, butter, brown sugar, banana, vanilla ice cream
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, and mix thoroughly.
- Add the flour and mix thoroughly.
- Preheat oven to 350°F (180°C).
- In a saucepan over low heat, melt the butter, then mix the brown sugar until dissolved.
- Increase heat and bring mixture to a boil.
- Remove the saucepan from the heat, and divide caramel between the cups of a greased muffin tin.
- Lay a banana slice in each cup, then fill cups ¾ full with banana batter.
- Bake 20-25 minutes, until a toothpick inserted in the middle comes out clean.
- Serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 5 grams, Sugar 27 grams
PECAN UPSIDE-DOWN CAKE
Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix - a wonderful nutty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
- In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.
Nutrition Facts : Calories 560, Carbohydrate 57 g, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg
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