[Intro Music]
Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen, I want to show you
how I make my mini upside down pineapple cakes.
They are really easy, they're really delicious and I think pineapple upside down cake is
such an american classic that I'm pretty sure that everyone you know will know what it is
and love it if they grew up eating it.
The ingredients you will need are very few and basic.
You will need some all purpose flour, baking powder, salt, granulated sugar, some unsalted
butter that I have melted but you can always have it at room temperature as well. An egg,
I have got some pineapple juice, I have some Maraschino cherries, and I have got some canned
pineapple rings along with some brown sugar, some unsalted butter and some vanilla extract.
Okay, let's get started!
I'm actually just going to grab a little spoon because we're going to make the little caramel
at the bottom of the pineapple cakes right in here.
I have my oven pre-heated at 350F and what I am going to do is I am going to take my
little mini cake pan here, now this is a little pan that makes little cakes, you can find
it online, that's where I get mine.
And I'm just dividing my butter evenly in the bottom of each one.
And then I'm just going to take some of the brown sugar and divide the mixture evenly.
And then what I'm going to do, so instead of starting this on the stove top, I'm just
going to pop this into the oven and it's going to melt the two together and it's going to
do the job for me so, I can save on washing up an extra pot which is nice. And, gets things
done a little bit faster!
Okay, into the oven this goes for just a few minutes or until everything is melted, in
the meantime we'll get going on making the batter.
In my measuring jug here, I'm going to add in my butter, now you could do butter at room
temperature and just kind of cream it together with the sugar. I happen to just melt it because
it's easy, so I did that. And I'm just going to mix those two together really quickly,
doesn't take very long at all.
I'm going to add in the egg, along with the vanilla extract.
These are so easy, it's insane.
I mean, but they're so good!
They're so retro!
Like pineapple upside down cake is such a classic, I feel like everyone I know, knows
what it is and they love it! It's easy, easy, easy. They're pretty.
Just like it!
This is the juice that the canned pineapple rings came from, I didn't buy mine in syrup,
mine are in juice, so I'm going to use some of this juice - I'm going to use half of it
now and see if I'm going to need the remaining half.
Sometimes you do, sometimes you don't.
I'm going to take my dry ingredients here, with my baking powder and salt.
I'm going to pour in my wet mixture.
And then mix these together. If I feel like my batter is a little on the thick side, then
I'll add the remaining quarter cup - which I'm going to for sure.
Might as well add that all in - the pineapple juice.
Just going to carefully put a pineapple slice in the bottom of each one, fits perfectly,
and also just mush it around to fit.
Careful not to burn yourself!
Safety first, as always.
You can see that the butter has melted, the sugar melted a bit, but not totally, cause
this is going to take more time in the oven so it'll get the job done.
And then, traditionally, like regular pineapple upside down cake, a Maraschino cherry in the
center of each one.
And, I just an ice cream scoop to dollop my batter on top of each little cake.
Okay, that might come out a little bit smaller than the rest, but that's okay.
Popping this into the oven at 350F for about I'd say maybe 20-25 minutes. Could take a
little longer, could take a little less, keep an eye on them and I'll show you what to do
as soon as they come out.
My cakes baked for exactly 25 minutes. I just took them out of the oven and they've been
out of the oven for about five minutes, and you don't want to wait any longer than this,
and you want to make sure you run your knife around them to loosen them up a bit. You want
them to sit for 5 minutes and five minutes only. And then I'm just going to take a baking
pan, or a baking sheet that I've lined with parchment, otherwise the caramel can stick
to the baking dish and it just becomes hard to take off.
And then all you do - careful this is hot. Let's see. All but this one came out.
[tapping[
[Laughing]
Okay, that should be good.
Yep!
They're beautiful little cakes!
Beautiful little cakes. How lovely are those. Now you do need to let them cool completely.
And now because I didn't want to make a mess on my platter, I invert them onto a baking
sheet that's been lined with parchment, because all have to do is throw it out.
And our little cakes are going to need to cool completely. But that's really about it.
They're very simple, but they're very easy and they're really beautiful, perfect for
a dinner party.
I just love them.
I don't know, I'm so geeky. That one came out a little bit smaller and that one is really
big!
[Laughing]
I know, listen, we all know I don't like to decorate because I don't know how, we all
know I have no patience.
And we all know, I just go right in for the kill which is - I just like the food.
I like to eat.
But these look absolutely beautiful, look at that! Look at the caramel all around.
Now, you do need to let these cool completely before you cut into them, but I'm not going
to make you waste your time. I'm just going to cut a piece right there.
I'm going to get that caramel.
Perfectly pineapple-y.
Mmm.. I love those!
That's really about it - Laur - that is really yummy, I'm going to go back for more when
it's cold - Laurainthekitchen.com will have the recipe for you. I hope you have enjoyed
spending time with me guys. Let me know what other American classics you want to see next,
and I will see you next time!
Bye bye!