Posted in Recipes

Individual Pineapple Upside-Down Cakes

It’s a long weekend here in Canada – July 1st is Canada Day.  Since I still work, I don’t get a chance to cook & bake as often as I would like, so this is a good opportunity to make something yummy for my husband (& me too).

So while enjoying our morning coffee in the sunshine on the porch, I started looking through the LCBO’s Early Summer “Food & Drink” magazine.  I found some interesting ‘retro’ cakes and these seemed perfect.  I could make a batch and they would keep us in sweets for the whole weekend – provided that the midnight mouse (aka – my hubby) didn’t get into them during the night!

Here we go:

They look great, even if one kind of got stuck in the pan
Doesn’t that look yummy?
Still warm out of the oven, with ice cream
All gone…..

Here is the recipe (from the Early Summer 2012 Edition of the LCBO’s Food & Drink Magazine)



  • 4 – 1/4” thick round slices of peeled, cored pineapple. {I used canned – unsweetened packed in it’s own juice}
  • 2/3 cup sugar
  • 3 tbsp water
  • 3 tbsp unsalted butter, cut into pieces


  • 1-1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla
  • 1 tbsp dark rum
  • 1/3 cup sour cream
  • 1/2 cup milk
  1. Preheat oven to 350F (180C).  Grease 6 wells of a nonstick Texas or ‘jumbo’ 1-cup muffin tin.  {I used a regular muffin tin and made 12}.
  2. Cut each pineapple ring into 6 wedges.  Fit them into the bottom of each muffin well as prettily as possible (they should overlap petals of a flower).
  3.  Combine sugar and water in a skillet over medium-low heat, stirring until sugar has dissolved.  Let sugar syrup cook, swirling pan occasionally (but not stirring!) for 5 to 6 minutes or until golden.  Add butter or until just incorporated.  Working quickly and carefully pour syrup over pineapple in prepared muffin tin.  Set aside.
  4.  Combine flour, baking powder, soda, salt, ginger, nutmeg and cinnamon in a bowl and stir until uniform.  Set aside.
  5.  Beat butter and brown sugar together until light and fluffy.  Add eggs, 1 at a time, beating well between additions.  Add vanilla and rum and beat until incorporated.
  6.  Whisk sour cream and milk together to combine.
  7.  Add flour mixture to batter in 3 batches, alternating with 2 additions of sour cream, and beating until combined after each.
  8.  Spoon batter overtop of pineapple in prepared muffin tin.  Place muffin tin on a baking sheet to catch any caramel drips and bake for 25 to 30 minutes or until cakes are golden and cake tester comes out clean.  Let cakes cool for 5 minutes then invert onto a jellyroll pan or cookie sheet.  Tap bottom of muffin tins to release cakes, replacing any pineapple pieces that have stuck to the tin.  Serve warm or at room temperature.

Makes 6 ‘jumbo’ size or 12 muffin size.

Let me know if you try them and how they turned out! 🙂




I am living my dream life in the country! I love photography, travelling, cooking, baking and I even try my hand at quilting.

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