Caramel and Pineapple Upside Down Mini-Cake
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 Make Caramel and Pineapple Upside Down Mini-Cake
For the dough:
- Add the flour, baking soda, and vanilla sugar to a bowl. Season with salt, mix shortly and set aside.
- Add the butter and sugar to the dough mixer bowl and start mixing. Gradually add the eggs in the process.
- 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:
- 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:
- Pour 1/3 of it into a ramekin. Tilt it to coat all its interior with caramelized sugar.
- 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.
- Bake for 30 minutes at 380⁰F/190⁰C.
- Turn all of them upside down on a plate, let cool, then serve garnished with coconut flakes.