Good Afternoon| Again looking for ideas recipes individual pineapple upside down cake interesting? The way to prepare it is difficult to easy. If wrongly processes it, the result will not be satisfying and in fact tends to be unpleasant. Whereas individual pineapple upside down cake the delicious should had aroma and taste that can provoke our appetites.

many things that more or less affect the quality of taste dari individual pineapple upside down cake, first from the type of ingredients, then the selection of fresh ingredients, up to how to process and serve it. No need to bother if want prepare individual pineapple upside down cake what is delicious home, because as long as you know the tricks and how to do this, this dish can become serve special.

Directions In a small bowl, combine brown sugar and butter until blended. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each. In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook individual pineapple upside down cake using 6 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Individual Pineapple Upside Down Cake:

1. Take 1 box Yellow cake mix or a homemade recipe for 12 cupcakes
2. Get 1 can Pineapple slices
3. Prepare 1 Maraschino cherries
4. Take 1 cup Sugar ( brown or white)
5. Take 1 tbsp Water
6. Prepare 1 tbsp Butter

Martha Stewart's recipe for pineapple upside-down cake is extra special because it's actually baked in individual ramekins that are each the perfect size for. Arrange pineapple slices in a single layer in pan; place cherries and pecans in center of pineapple slices. Mix brown sugar and butter in a small bowl with a fork until completely combined. Divide mixture evenly between the prepared muffin cups.

Instructions to make Individual Pineapple Upside Down Cake:

1. Step 1 Prepare cake batter as directions state and set aside
2. Step 2 To make caramel sauce, add the cup of sugar together with the water in a thick bottom sauce pan.
3. Step 3 When the sugar mixture begins to turn color, swirl the pan to mix. N.B. Do not stir with a spoon.
4. Step 4 When the sugar mixture takes on a caramel color, add the butter stirring it constantly with a spoon.
5. Step 5 When the caramel is still warm, pour little by little into the muffin tin you will be using to coat the base.
6. Step 6 Remove the pineapple from the can and drain properly.
7. Step 7 Add one slice of pineapple to the bottom of each muffin tin together with a maraschino cherry in the center.
8. Step 8 Pour the cake batter 3/4 way full in each muffin tin and bake as per the baking instructions on the box or from your recipe.
9. Step 9 Remove mini cakes when it has immediately come out of the oven. Be sure to scrape around the edges of each cake and get a wide enough tray to turn them over to.
10. Step 10 Chill and serve!!
11. Ready to serve and ENJOY!

Mix brown sugar and butter in a small bowl with a fork until completely combined. Divide mixture evenly between the prepared muffin cups. Top each with a pineapple slice. Place a maraschino cherry in the center of each pineapple slice and set aside. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract.

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