Caramel and Pineapple Upside Down Mini-Cake

  • Difficulty: Medium
  • one hour
  • 3 servings

Beware! These are upside down mini-cakes. You’ll see why and how while following through the steps. Feel free to use more pineapple and raspberries per mini-cake for an even juicier result. And use ramekins if you want to get the same shape as we did.

Ingredients Needed for Caramel and Pineapple Upside Down Mini-Cake

For the dough:
12 ounces of flour
1 teaspoon baking soda
1 teaspoon vanilla sugar
salt
1 tablespoon butter
2 ounces of sugar
2 eggs
1 tablespoon sour cream
1 teaspoon vanilla extract
3 tablespoons of milk
For the caramel:
2 ounces of sugar
1 tablespoon butter
For the topping:
3 pineapple slices
1 tablespoon raspberries
coconut flakes for garnishing

How to Cook Caramel and Pineapple Upside Down Mini-Cake

For the dough:
  1. Add the flour, baking soda, and vanilla sugar to a bowl. Season with salt, mix shortly and set aside.
  2. Add the butter and sugar to the dough mixer bowl and start mixing. Gradually add the eggs in the process.
  3. Add the sour cream and vanilla extract and mix more. Add the flour mixture and milk, then mix more until you have a dough.
For the caramel:
  1. Add the sugar to a saucepan over low heat. As it starts melting add the butter, too. Cook and continuously stir until caramelized.
Assembly the mini-cakes:
  1. Pour 1/3 of it into a ramekin. Tilt it to coat all its interior with caramelized sugar.
  2. Add 1 slice of pineapple and 3 raspberries, then add 1/3 of the dough. Do the same for the remaining ingredients and you’ll end up with 3 mini-cakes.
  3. Bake for 30 minutes at 380⁰F/190⁰C.
  4. Turn all of them upside down on a plate, let cool, then serve garnished with coconut flakes.

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