Mini Pineapple Upside-Down Cakes
Ingredients
Pineapple topping
- 1/4 cup sugar
- 2 tbsp brown sugar
- 2 tbsp butter, melted
- 20 oz pineapple rings
Cake batter
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cane sugar
- 1 cup plain yogurt
- 3/4 cup milk of choice
- 1/2 cup pineapple juice
- 1/2 cup oil of choice
- 1 tsp vanilla extract
- 1/3 cup fresh pineapple (Optional)
Preparation
Preheat the oven to 375°F. Lightly coat a 6-hole mini Bundt pan with cooking spray.
Melt the butter in a small saucepan over low heat, then add the sugar and heat until just melted; remove from heat. Spoon 1 tablespoon of the sugar mixture into the bottom of each Bundt. Place a slice of pineapple on top.
In a large mixing bowl, mix the sugar, pineapple juice, oil, yoghurt, milk and vanilla extract, then slowly add in the dry ingredients, folding gently until combined. Optionally, fold in chopped fresh pineapple for added juiciness.
Spoon the batter into each of the Bundt molds, leaving a 1⁄4 inch space at the top of each hole. Bake until puffed and starting to turn golden, for 24 to 28 minutes.
