Mini Piña Colada Upside-Down Cakes
The flavours of pineapple, coconut and rum along with a light, fluffy cake turn this popular tropical cocktail into a indulgent dessert!
Servings: 6 mini cakes
Ingredients
For Cake Batter:
- 1/2 cup [113g] unsalted butter softened
- 3/4 cup [150g] granulated sugar
- 2 eggs
- 1 tbsp rum
- 1/3 cup pineapple juice
- 1/4 cup coconut milk
- 1.5 cups [200g] all-purpose flour
- 1 tbsp [8g] cornstarch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
For Topping:
- 1/4 cup [57g] unsalted butter
- 1/3 cup [75g] packed brown sugar
- 1 tbsp rum
- pinch of salt
- 6 pineapple slices
- 25 g Shredded coconut 1/4 cup
- 6 maraschino cherries
Instructions
- Preaheat oven to 350°F and generously spray a large 6 ramekins with non-stick cooking spray. Set aside.
- For the batter: In a large bowl, mix together the butter and granulated sugar until properly blended. Add in the beaten eggs and rum until combined. Slowly stir in the pineapple juice and coconut milk.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until everything is incorporated. Set aside.
- For the topping: Melt butter in a small skillet over low heat. Add in brown sugar, rum and pinch of salt, stirring until dissolved (about 2 minutes). Remove from heat.
- Pour topping evenly into the prepared muffin cups. Then sprinkle flaked coconut into each of the 6 ramekins. Finally, arrange a pineapple slice in each cup on top of the mixture, and place a cherry in the centre of each ring.
- Divide cake batter evenly into the 6 tins, filling them 3/4 of the way up the sides.
- Place ramekins on a baking tray, and bake for 20-25 minutes until the tops are golden-brown.
- Remove from oven and cool for 10 minutes. Gently run a knife around the edges of the ramekin, and invert onto a plate. Serve warm.
Notes
If you don't have ramekins (which are the perfect size for the pineapple slices), you can use a large muffin tray.
There's about 200mL of pineapple juice in a 398mL can of pineapples, and 8 slices. Reserve 1/3 cup of the juice for the recipe and feel free to eat the remaining slices!
Cornstarch is used in this recipe to help make the cake a little more tender (just as you would if you used cake flour instead of all-purpose). If you don't have it, you can omit it, though the result will be slightly different.
Make sure that your pineapple slices are blotted dry a with a paper towel. The excess pineapple juice will make your topping too runny and may interfere with the proper baking of the cake.