Wednesday, May 28, 2014

Pineapple Upside-Down Salted Caramel Bundt Cakes

Pineapple Upside-Down Salted Caramel Bundt Cakes

These mini pineapple upside-down cake flavor bombs will blow that boring cookie tray out of the water.

Bisquick Blogger

Pineapple-Upside-Down-Mini-Bundt-Cakes_06
Prep Time:
20 min
 
Total Time:
50 min
 
Servings:
12

Ingredients

    • 2tablespoons butter
    • 2tablespoons packed brown sugar
    • 1can (8 oz) pineapple slices or chunks, drained and chopped
    • 2tablespoons chopped pecans, if desired
    • 1/2cup salted caramel sauce (from a jar)
    • 1tablespoon dried cranberries, if desired
    • 3/4cup Original Bisquick™ mix
    • 1/4cup granulated sugar
    • 1/4cup milk
    • 1tablespoon vegetable oil
    • 1teaspoon vanilla
    • 1egg
    • Flaked sea salt
 

Directions

  • 1Heat oven to 350°F. Grease 12-cup mini bundt cake pan. I recommend this <a href="http://www.cooking.com/12-c-platinum-series-nonstick-mini-bundt-pan-by-nordic-ware_129737_11/" target="_blank">Mini Bundt Pan</a>.
  • 2Heat 8-inch skillet over high heat. Add butter, brown sugar and pineapple to skillet. Let pineapple sit undisturbed 1 to 2 minutes, then stir. Add pecans, cooking and stirring frequently 2 to 3 minutes. Once pineapple is slightly golden in color, remove pan from heat; add 1 rounded tablespoon salted caramel sauce and the cranberries. Stir to incorporate.
  • 3Divide mixture evenly among cups of mini bundt cake pan. Set aside.
  • 4In large bowl, beat Bisquick mix, granulated sugar, milk, oil, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cranberries, filling cups half full.
  • 5Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Carefully loosen sides of cakes. Immediately place heatproof serving plate (or cookie sheet) upside down over pan; turn plate and pan over. Leave pan upside down for a few minutes so brown sugar/caramel mixture can drizzle over cakes. Then tap bottoms of cups to further loosen cakes from cups. Remove pan. Cool at least 10 minutes before serving. Drizzle each cake with remaining caramel sauce and a sprinkle of flaked sea salt.