Add a tropical spin to your dessert lineup with these
Mini Pineapple Upside Down Cakes
made with
Mini Pound Cakes. With caramelized pineapple rings, a pop of cherry, and soft pound cake, this easy stovetop recipe brings big flavor with minimal effort. These desserts are fast and simple with only the stovetop required for heating. Plus, who doesn't love a twist on a classic that is convenient? Try these for entertaining at a party, shower, or as after-dinner treats. Perfect for any occasion, these mini pineapple upside down cakes offer a fresh way to enjoy a timeless dessert.
Makes 6 Servings
Ingredients:
- 1 Carton Drake's Cakes Mini Pound Cakes
- 1/4 Cup Unsalted Butter
- 1/4 Cup Brown Sugar
- 1 8 oz. Can Pineapple Rings, Reserve Juice
- 1 Container Maraschino Cherries
Supplies:
- Large Non-Stick Pan
Directions:
- Unwrap each Mini Pound Cake and cut lengthwise into halves.
- Heat a non-stick pan over medium-low heat, and melt butter in the pan.
- Once butter is melted, stir in 2 tablespoons of brown sugar and half of the pineapple juice until the brown sugar has dissolved
- Place 3-4 pound cakes in the hot pan.
- Cook for about 2 minutes, or until the pound cake is golden brown on the bottom.
- Flip and top each cake with a pineapple ring and maraschino cherry. Cook for about 2 more minutes.
- Repeat steps 2-6 for the remaining cakes.
- Serve immediately, drizzled with sauce from the pan.
Creation Tips:
Try with a scoop of your favorite ice cream or whipped cream!
Product Featured:
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