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
January 2, 2014
Bisquick’s® Quick Pineapple Upside-Down Cake is a classic recipe that shouts Merry Christmas! Its caramelized cranberry and pineapple top makes it a real showstopper. It’s a near perfect dessert, but not so easy to eat at a casual holiday party. I decided to get this dessert party-ready by making it mini and adding a drizzle of salted caramel sauce.
First, gather all your ingredients.
Heat an 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 for 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.
Divide the mixture evenly into the bottom of the greased mini fluted cake pan. If you don’t have one on hand, this recipe can be made in a 12-cup muffin pan.
Add all of the remaining ingredients, except the caramel sauce, to a bowl and beat until completely smooth.
Pour batter over pineapple and cranberries, filling cups half full. Bake 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.
I like to tap the pan against the surface below to make sure the cakes have loosened from the molds before I slowly remove the pan.
You’re left with 12 beautiful pineapple upside-down mini cakes. All that’s needed is a drizzle of warm caramel sauce and a sprinkle of sea salt!
Prep Time:
20 min
Total Time:
50 min
Servings:
12
Bisquick Blogger
January 2, 2014
Bisquick’s® Quick Pineapple Upside-Down Cake is a classic recipe that shouts Merry Christmas! Its caramelized cranberry and pineapple top makes it a real showstopper. It’s a near perfect dessert, but not so easy to eat at a casual holiday party. I decided to get this dessert party-ready by making it mini and adding a drizzle of salted caramel sauce.
First, gather all your ingredients.
Heat an 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 for 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.
Divide the mixture evenly into the bottom of the greased mini fluted cake pan. If you don’t have one on hand, this recipe can be made in a 12-cup muffin pan.
Add all of the remaining ingredients, except the caramel sauce, to a bowl and beat until completely smooth.
Pour batter over pineapple and cranberries, filling cups half full. Bake 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.
I like to tap the pan against the surface below to make sure the cakes have loosened from the molds before I slowly remove the pan.
You’re left with 12 beautiful pineapple upside-down mini cakes. All that’s needed is a drizzle of warm caramel sauce and a sprinkle of sea salt!
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
- 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.
- 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.
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