I love that holidays mean something new when you have a family of your own. You get to decide which of the fun family traditions from your childhood you get to continue, and you get to start making your own. One of our favorite new holiday traditions we do as a family is in the Fall, we love to run our local Turkey Trot on Thanksgiving morning. That’s months away and right now the weather is amazing and the flowers are starting to bloom and that means one thing, Spring is here. With Spring comes Easter, my mom was amazing when it came to holidays growing up and Easter was no different. The Easter baskets were something to be proud of. Always filled with tons of fun toys, treats(PEEPS are my favorite) and a few suprises, we looked forward to them every year. I was well into my 20’s the last time I convinced my mom I was still young enough for an easter basket.
Another family tradition that is normally associated with holidays is food. Most families have a special dish that is included in celebrations. It could be grandma’s mash potatoes, Aunt Susie’s green bean casserole, Mom’s pecan pie. I love pineapple upside down cakes and have decided that they are going to be our family’s new Easter traditional dessert. I wanted them to be cute and decided that mini pineapple upside down cakes was the way to go.
You only need a few simple ingredients and you will be suprised at how easy they are to make!
Preheat your oven to 350 and spray a muffin pan with non-stick cooking spray. Set the pan aside.
Drain both cans of the pineapple chunks, setting aside 1/2 cup of the juice for batter. I layed out the chunks on a towel to drain completely.
In one bowl melt butter in a microwave, then stir brown sugar into melted butter. Stir until completely mixed together.
Pour mixture into muffin wells, adding about 2 tsp to each.
Arrange pineapple chunks on top of the sugar mixture, about 5 in each. The chunks are perfect for making a simple flower shape. Set aside when finished.
Whisk together flour, sugar, baking powder and salt. I use Bob’s Red Mill Organic Unbleached All Purpose White Flour, this kitchen staple is incredibly versatile and perfect for all of your baking needs. Once well incorporated, set up mixer with a paddle attachment, add butter and pineapple juice (that was set aside) then mix until batter is completely smooth. Add in the egg and vanilla extract, continue mixing until well combined.
Divide batter evenly among muffin cups, layering batter over pineapple layer. I like to use a medium cookie dough scoop. 1 Scoop was perfect for filling each well.
Place in preheated oven for 24 minutes or until tooth pick comes out of center clean. Once pulled from the oven. Allow to cool for 5 minutes, then place a cooling rack over the top of muffin pan and flip.
Allow the mini cakes to cool completely before adding whipped cream and cherry topping.
What are your family’s Easter traditions?
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- 1 20 oz can pineapple chunks in pineapple juice
- 1 8 oz can pineapple chunks in pineapple juice
- 1/3 cup packed light brown sugar
- 1/3 cup unsalted butter, melted
- 1 cup Bob's Red Mill Organic Unbleached All Purpose White Flour
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/2 cup pineapple juice (from pineapple chunk can)
- 1 large egg
- 1/2 tsp vanilla extract
- Topping
- 3/4 cup heavy cream
- 2 Tbsp granulated sugar
- 12 maraschino cherries
- Preheat your oven to 350 and spray a muffine pan with non-stick cooking spray. Set the pan aside.
- Drain both cans of the pineapple chunks, setting aside 1/2 cup of the juice for batter. I layed out the chunks on a towel to drain completely.
- In one bowl melt butter in a microwave, then stir brown sugar into melted butter. Stir until completely mixed together.
- Pour mixture into muffin wells, adding about 2 tsp to each.
- Arrange pineapple chunks on top of the sugar mixture, about 5 in each. The chunks are perfect for making a simple flower shape. Set aside when finished.
- Whisk together flour, sugar, baking powder and salt. Once well incorporated, set up mixer with a paddle attachment, add butter and pineapple juice (that was set aside) then mix until batter is completely smooth. Add in the egg and vanilla extract, continue mixing until well combined.
- Divide batter evenly among muffin cups, layering batter over pineapple layer.
- Place in preheated oven for 24 minutes or until tooth pick comes out of center clean. Once pulled from the oven. Allow to cool for 5 minutes, then place a cooling rack over the top of muffin pan and flip.
- Allow the mini cakes to cool completely before adding whipped cream and cherry topping.
- In a mixing bowl using an electric hand mixer, whip cream on high speed until soft peaks form. Add sugar and continue to whip until stiff peaks form.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
LOVE LOVE LOVE this. My mom is a big pineapple upside down cake fan. Her birthday is this summer and these would be the perfect bite size treat for her. Definitely trying this for her big day! Thanks so much for sharing it with us on #SHINEbloghop,
It’s good these are single servings so I won’t eat so much as once… maybe. Thanks for sharing on the Tasty Tuesdays Linky Party. I hope you’ll join us again.
I know a few people that would go wild crazy over a couple of these cute little baby cakes! Thanks for sharing this with us on Throwback Thursday!
Mollie
Perfectly yummy looking! Thanks for joining the Inspiration Spotlight party. Pinned & shared. Hope to see you again soon.