Mini pineapple upside-down cakes | Lifestyle.INQ

OCTOBER 27, 2022

MINI Pineapple Upside-Down Cakes
MINI Pineapple Upside-Down Cakes
MINI Pineapple Upside-Down Cakes

For many Catholics, Easter Sunday is like a second Christmas. Traditionally it’s called Pasko ng Pagkabuhay, or Christmas of the Resurrection. And just like Christmas Day, Easter Sunday is an occasion for family gatherings.

Here’s a treat you may want to bring to your Easter Sunday celebration: mini pineapple upside-down cake. It’s the traditional cake, but in smaller sizes, just right for individual servings.

It is based on Maya Kitchen’s recipe for pineapple upside-down cake, but I adjusted it to fit into muffin pans. Since it makes 48 mini cakes, it will surely be enough even for a large gathering.

Mini Pineapple Upside-Down Cake

For the topping:
2 c melted butter
2 c light-brown sugar
3-4 large cans pineapple tidbits, well-drained
3-4 bottles maraschino cherries, well-drained

Line four 12-cup muffin pans with large paper baking cups. Pour melted butter on each of the baking cups, dividing equally. Sprinkle sugar over the butter. On top of the sugar, arrange the pineapple tidbits and put a maraschino cherry in the center of each arrangement. Set aside.

For the cake:
2 ¼ c Maya cake flour
1 tbsp baking powder
1 tsp salt
¾ c white sugar (for the egg yolk mixture)
½ c vegetable oil
8 egg yolks
¾ c water
8 egg whites
½ tsp cream of tartar
¾ c white sugar (for the egg white mixture)

Preheat the oven to 350ºF (180ºC). In a bowl, combine the flour, baking powder, salt and ¾ cup sugar for the yolks. Make a well at the center and add vegetable oil, egg yolks and water. Blend until smooth.

In a separate bowl, using an electric mixer, beat the egg whites and cream of tartar until soft peaks form when the beaters are lifted from the mixture. Gradually add the remaining ¾ cup sugar and continue beating until the eggs whites form medium peaks. Do not overbeat.

Fold the egg whites into the egg yolk mixture. Ladle the mixture into the prepared paper baking cups, dividing equally.

Bake for 20 minutes or until the mini cakes are firm to the touch. Let cool slightly, then peel off the paper baking cups from each mini cake and invert the mini cakes to a serving platter (the pineapples and cherries should now be on top). Makes about 48 mini cakes.

Cook’s tips

Do not overbeat the egg whites. If the egg whites are overbeaten, they will turn into liquid and will not be usable. When in doubt, it’s better to underbeat them.

When separating the egg yolks from the whites, be sure the bowl where you put the egg whites is absolutely dry. Otherwise the egg whites will not form into solid peaks.

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