My dad will be arriving on Saturday, and I’m making all of his favorite desserts! These include cannolis, cream puffs, eclairs, apple pies, and pineapple upside down cake. This year I decided that I would get more bang for my buck if I kept everything miniature. In this case, I wanted to try my hand at mini pineapple upside down cakes. I would also think that because keeping things mini, you get more yield, the batter and ingredients go further, and I get more deliciousness – I mean more goodies – you get the picture.
So I headed out to Walmart and picked up some Maraschino cherries, pecans (they’re sweeter than walnuts), pineapples, and some extra flour and eggs. What I thought was really cool is that right in the check out aisles I saw this:
This shopping trip I used it at Walmart to get my ingredients for my wild baking adventure. It was convenient and I didn’t have to dig through my purse to look for my wallet, cards or cash – scan and pay that was it! Easy as pie!
So on to my mini cakes. If you’re not familiar with my Italian sponge cake recipe – uhm…you better get on that – you can find it by going clicking the highlighted text in this run on sentence. Don’t worry I will have it down below for you as well.
- For the Sponge Cake
- 4 Large Eggs - Separated
- 3/4 cup sugar - Divided
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- Pinch of salt
- 1/2 Cup Flour
- 1/2 Cup Cornstarch
- 6-8 slices of pineapple
- Maraschino cherries
- For the Caramel (syrup)
- 1 cup sugar
- 1/2 cup water
- 1/4 cup heavy cream
- For the Sponge Cake
- In a medium mixing bowl, begin to whisk the egg yolks with the vanilla extract.
- Add in half of the sugar and continue to beat until very light and froth begins to form.
- In a separate bowl or container, combine the flour and cornstarch and sift once to aerate.
- In another medium bowl beat the egg whites with the salt until they form soft peaks.
- Begin to beat faster, and add the remaining sugar slowly, beating until the egg whites form firm peaks.
- Slowly fold the yolk mixture into the egg whites.
- Sift the flour and cornstarch over the eggs and fold them in gradually.
- For the Caramel
- In a heavy bottom small sauce pan add the sugar and water and bring to a boil
- Whisk until the sugar is completely dissolved then lower the heat to medium low
- Once the sugar begins to caramelize (brown) slowly whisk in the cream - be sure that the cream doesn't break.
- Simmer for about 3 more minutes or until the caramel begins to thicken
- remove from heat
- For Pineapple Upside Down Cakes
- Spray the cake mold with non-stick spray
- In each miniature cake mold that you have pour 2 tbsp of caramel
- Add in the nuts
- Add a slice of pineapple
- Place a Maraschino cherry in the middle of the pineapple
- Pour in 1/4 cup of batter
- Bake for 20-35 minutes or until batter tester (toothpick) comes out clean
- Place on a cooling rack to cool - about 15 minutes
- Tap the bottom of the mold to loosen the cake and gently let it fall unto a serving plate
These came out amazingly delicious, and if I didn’t freeze them, they would have been gone already! I love that the shopping trip was easy and painless no waiting lines (it’s a miracle in a Walmart, I know!) What is normally a drawn out process, was seamless and made my day fun!