Pina Colada Upside-Down Mini Cakes recipe
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Ingredients
- 10 pineapple rings in juice 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ¾ cup salted butter, melted ⅔ cup white sugar 2 large eggs ½ cup coconut cream ¼ cup whole milk 1 tablespoon coconut extract 2 teaspoons vanilla extract ⅔ cup packed brown sugar ⅓ cup butter, melted 10 maraschino cherries 2 cups heavy whipping cream 1 teaspoon cream of tartar ½ cup confectioners' sugar ¼ cup pineapple juice 3 tablespoons coconut cream 1 tablespoon coconut extract
Nutrition Info
- 670 caloriescarbohydrate: 63.6 gcholesterol: 155.9 mgfat: 44.7 gfiber: 1.3 gprotein: 5.2 gsaturatedFat: 29.1 gservingSize: -sodium: 259.1 mgsugar: 43.3 gtransFat: : -unsaturatedFat: : -
Directions Pina Colada Upside-Down Mini Cakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.
Drain pineapple rings, reserving 1/4 cup juice.
Combine flour and baking powder in a small bowl.
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.
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.
Divide batter among cake molds using an ice cream scoop.
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.
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.
Serve whipped cream alongside cakes.