Boozy Mini Pineapple Upside Cakes

Vegetarian
Health score
2%
Boozy Mini Pineapple Upside Cakes
60 min.
6
631kcal

Suggestions


Indulge in a delightful twist on a classic dessert with our Boozy Mini Pineapple Upside Cakes! Perfectly portioned for six, these charming little cakes are not only a feast for the eyes but also a treat for the taste buds. Imagine the warm, buttery aroma wafting through your kitchen as you prepare these delectable treats, each one topped with a luscious slice of pineapple and a bright maraschino cherry.

What sets these mini cakes apart is the addition of dark rum, which infuses each bite with a rich, tropical flavor that transports you straight to a sunny beach. The combination of light brown sugar and cinnamon creates a warm, caramelized topping that perfectly complements the sweet and tangy pineapple. With a moist and fluffy texture, these cakes are sure to impress your family and friends at any gathering.

Whether you're celebrating a special occasion or simply treating yourself to a well-deserved dessert, these Boozy Mini Pineapple Upside Cakes are the perfect choice. They are easy to make and ready in just 60 minutes, allowing you to enjoy a delicious homemade dessert without spending all day in the kitchen. So gather your ingredients, preheat your oven, and get ready to savor a slice of paradise!

Ingredients

  • 0.3 cup butter softened
  • 0.7 cup brown sugar light packed
  • tablespoons rum dark
  • slices pineapple rings canned
  •  maraschino cherries 
  •  eggs separated
  • 0.5 cup butter softened
  • 0.5 cup granulated sugar 
  • 0.5 cup buttermilk 
  • 0.3 cup rum dark
  • 1.5 teaspoons vanilla 
  • 1.5 cups flour all-purpose
  • teaspoons double-acting baking powder 
  • 0.8 teaspoon salt 
  • teaspoon ground cinnamon 

Equipment

  • bowl
  • baking sheet
  • oven
  • ramekin
  • baking pan
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 350°F. Grease 6 (6-oz) individual baking dishes (ramekins) with butter or shortening; place on cookie sheet.
  2. In medium bowl, beat 1/3 cup butter, the brown sugar and 3 tablespoons rum with electric mixer on medium speed until light and fluffy. Divide mixture evenly among baking dishes.
  3. Place in oven 10 minutes or until butter and sugar are melted.
  4. Place 1 pineapple slice and 1 cherry in each baking dish; set aside.
  5. In small bowl, with clean beaters, beat egg whites on high speed until stiff peaks form; set aside.
  6. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in buttermilk, 1/4 cup rum, the vanilla and egg yolks. On low speed, beat in flour, baking powder, salt and cinnamon. Fold in one-third of the beaten egg whites, then fold in remaining whites. Spoon batter evenly over topping mixture in baking dishes.
  7. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
  8. Place small heatproof dessert plate upside down over each baking dish; turn plate and dish over.
  9. Let stand 1 minute so topping drizzles over cakes.
  10. Remove dish.
  11. Serve cakes warm.

Nutrition Facts

Calories631kcal
Protein4.27%
Fat42.04%
Carbs53.69%

Properties

Glycemic Index
67.18
Glycemic Load
29.54
Inflammation Score
-6
Nutrition Score
10.351304303045%

Nutrients percent of daily need

Calories:630.87kcal
31.54%
Fat:28.09g
43.21%
Saturated Fat:17.1g
106.89%
Carbohydrates:80.71g
26.9%
Net Carbohydrates:78.5g
28.55%
Sugar:54.85g
60.94%
Cholesterol:124.54mg
41.51%
Sodium:685.52mg
29.81%
Alcohol:6.19g
100%
Alcohol %:3.26%
100%
Protein:6.42g
12.85%
Selenium:16.87µg
24.1%
Vitamin B1:0.34mg
22.64%
Vitamin A:941.4IU
18.83%
Folate:70.02µg
17.51%
Vitamin B2:0.29mg
16.89%
Calcium:161.45mg
16.14%
Manganese:0.3mg
14.99%
Iron:2.32mg
12.91%
Phosphorus:123.95mg
12.39%
Vitamin B3:2.14mg
10.69%
Fiber:2.21g
8.83%
Vitamin C:7.03mg
8.52%
Copper:0.17mg
8.43%
Magnesium:25.62mg
6.4%
Vitamin E:0.94mg
6.29%
Potassium:218.67mg
6.25%
Vitamin B6:0.11mg
5.71%
Vitamin B5:0.51mg
5.1%
Vitamin B12:0.28µg
4.6%
Zinc:0.63mg
4.19%
Vitamin D:0.55µg
3.69%
Vitamin K:3.13µg
2.98%