Have lots of fun making these mini pineapple upside-down cakes and learn about baking. Enjoy them warm as a dessert or let them cool and they’re just as good as an afternoon snack.
Ingredients
Makes 12
- 100g Butter
- 100g Brown Sugar
- 12 Pineapple Rings
- 12 Glace Cherries
- 250g Butter, soft
- 250g Caster Sugar
- 3 Eggs
- 250g Self Raising Flour
- 10 Tbsp Milk
Directions
- Heat the oven to 180ᵒC. Grease 12 ramekins, or use a cupcake tray.
- In a small pan, heat the 100g of butter and brown sugar until dissolved. Even out between the 12 ramekins.
- Add a pineapple ring to each and put a glace cherry in the middle.
- Mix together the remaining butter and sugar.
- Add the eggs one at a time.
- Sift in the flour and combine.
- Pour in the milk and stir.
- Divide the mixture between the 12 ramekins. Place on a baking tray.
- Bake in the oven for 25 minutes. Turn the ramekins/ cupcake tray upside down on a tray and tap gently to release.
- Serve warm.
