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I love to bake. I actually have my own baking business, Sweet Somethings, where I do cakes and other desserts. Recently, a wonderful coworker at my daytime job gave me a fresh pineapple from Hawaii on the one condition that I must make something and post it on my blog. My solution … mini pineapple upside-down cakes. I like mini-cakes because it allows us to have a small dessert but they are also easy to transport and share!
1. Preheat oven to 350 F. Spray a 6-count jumbo muffin tin with non-stick spray and set aside.
2. Melt 1/2 stick (4 tablespoons of) butter in a microwave safe bowl. This will take roughly a minute but keep an eye on it and stop heating when it’s melted. Then add the brown sugar and mix to combine. Distribute the butter/brown sugar mixture evenly into the 6 muffin rounds.
3. Place the pineapple wedges into the butter/brown sugar mixture. This will allow the cake batter to be poured on top. When you flip the cakes out, the pineapple will be on top.
4. In a large mixing bowl, cream the remaining 1 stick of softened butter with 1 cup sugar. Do not rush this step. This will take about 3 minutes on medium speed.
5. Add the eggs, one at a time, mixing after each addition and allowing each to incorporate fully.
6. In another large bowl, combine the flour, salt, and baking powder.
7. In a measuring cup, measure the milk and vanilla.
8. Alternate adding the dry ingredients and the milk mixture to the butter/sugar/egg bowl, stirring well throughout. Always end with the milk mixture to ensure the creamiest batter.
9. Distribute the cake batter evenly among the 6 tins. I like to pour mine into a very large measuring cup and then into the baking tins.
10. Bake for 30 minutes or until golden brown and cooked through.
11. Remove the tin from the oven. Allow cakes to cool in the pan for 2 minutes and then flip them out onto a baking sheet. Do not allow the cakes to cool completely in the baking tins or the topping will stick.
12. Serve hot!
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!