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Sunday, August 5, 2012


One of my favorite things about summer is the beautiful evening weather, which is just screaming for a BBQ. Which is exactly our plan tonight!

We bought some steaks and some corn to pop on the grill. I think I'll make some more of these delicious things, too:

They're mini pineapple upside down cakes. I made them for my coworker Louie for his birthday. He loves pineapple upside down cakes, so I tried it as cupcakes. They were delicious! Here's the recipe:

White or pineapple cake mix
Can or two of pineapple rings (with juice saved)
Brown sugar

Mix cake mix as directed, but use the pineapple juice instead of your water. At the bottom of your cupcake pan, mix a tablespoon of melted butter with about a tablespoon of brown sugar. Then put a pineapple ring in. (I had to break my pineapple ring into pieces, since it was too big for my cake pan.)

Then pour in some batter. DON'T overfill: this was my mistake. If you overfill, it will puff up over the top of the pan too much and make it harder for you later. I ended up having to slice off the top of the cupcake so that they will flip appropriately without toppling over.

Once your cupcakes are cooled, run a knife around the sides of the cakes, to prepare for the flip. Then, quickly and easily, flip the cupcake pan over to release the cupcakes (I flipped them onto a baking sheet because they aren't in liners or anything, so you probably don't want them just on your counter). They should pop right out. Mine stood fine, because I had sliced off any of the rounded tops (or bottoms, by the end). If any brown sugar/butter topping is left in the pan, just scoop it out and put it on top of the cake.

That's it! You can add a cherry to the middle at the end, if you want, but I don't like those fake sugar cherries, so I didn't.

They're super good, and Louie gave them two thumbs up. As a pineapple upside down cake lover, I take that as a huge compliment! :o)

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