Mini Pineapple Upside Cake Recipe with Homemade Whipped Cream
Make this tasty single serving Mini Pineapple Upside Cake Recipe with Homemade Whipped Cream that is perfect for any party!
For the Batter:
- 2 sticks of unsalted butter
- 1 ¾ cup of sugar
- 1 egg + 1 egg white
- 2 2/3 cup of Bobs Red Mill All-Purpose Flour
- 1 tablespoon of baking powder
- ½ cup of vegetable oil
- ½ cup of whole milk
- ½ cup of whole yogurt
- 2 cups of finely minced fresh pineapple
- ½ cup of pistachios
- ½ cup of walnuts
For the Garnishes:
- 2 pineapples sliced into 24 rings core and peelings removed
- 1 cup of packed light brown sugar
- 1 stick of unsalted butter + 2 tablespoons
- 1 ¼ cups of heavy whipping cream
- 2 tablespoons of Brandy
- ¼ cup of sugar
- 24 maraschino cherries
Preheat the oven to 350°.
Cream together the butter and sugar in a standing mixer on high speed with the paddle attachment. Next add in the eggs.
Mix together the flour and baking powder in 1 bowl and the oil, milk and yogurt in a separate bowl until combined.
Alternate adding the dry ingredients with the wet ingredients beginning and ending with the dry ingredients on low speed.
Fold in the minced pineapple and set aside.
Process together both nuts until they are like a meal and then evenly sprinkle them between 24 mini budnt cake pans.
Evenly pour the batter between the Bundt pans and bake in the oven for 35 to 40 minutes or until lightly browned and firm. Cool completely.
Heat 2 tablespoons of butter in a large saute pan on high heat and caramelize the pineapple rings on each side, about 1 to 2 minutes per side. Set aside.
In a small sauce pot add the brown sugar, 1 stick of butter and ¼ cup of heavy whipping cream over low heat until smooth and thick, stir constantly. Remove from the heat and whisk in the brandy.
In a standing mixer add in the remaining heavy whipping cream and sugar and whisk on high speed with the whisk attachment until stiff peaks are formed.
To Plate: Place a pineapple ring to the center of a plate and add a spoonful of caramel over top. Add a mini bundt cake to the top of the pineapple nut side facing up. Add whipped cream to the top and a cherry.
Calories: 699kcal | Carbohydrates: 103g | Protein: 8g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 44mg | Sodium: 37mg | Potassium: 387mg | Fiber: 3g | Sugar: 73g | Vitamin A: 525IU | Vitamin C: 17mg | Calcium: 148mg | Iron: 2mg