Mini Pineapple Upside Down Cakes with Gingered Whipped Cream

    For a deliciously fruity dessert, try these mini pineapple upside down cakes. Our mini pineapple upside down cakes are served with a rich ginger whipped cream and a cherry on top! Bake them in a muffin tin for individual servings of pineapple upside down cake.

    By
    BHG Test Kitchen
    BHG Test Kitchen

    The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

    Learn about BHG's Editorial Process
    Updated on October 24, 2016
    R121087
    Prep Time:
    40 mins
    Bake Time:
    15 mins
    Cool Time:
    20 mins
    Total Time:
    40 mins
    Servings:
    6

    Ingredients

    • ⅓ cup butter

    • ¼ cup packed brown sugar

    • 2 teaspoon full-flavor molasses

    • 6 1/2-inch-thick slices fresh or canned pineapple

    • ¾ cup all-purpose flour

    • ½ cup hazelnuts (filberts), toasted, cooled, and finely ground

    • 1 ½ teaspoon baking powder

    • ¼ teaspoon ground ginger

    • 3 tablespoon butter, softened

    • 3 tablespoon granulated sugar

    • 1 egg

    • 1 egg yolk

    • ½ cup milk

    • 1 egg white

    • 1 recipe Gingered Whipped Cream

    • 6 maraschino cherries with stems

    Gingered Whipped Cream

    • ½ cup whipping cream

    • 2 teaspoon sugar

    • 1 tablespoon finely chopped crystallized ginger

    Directions

    1. Preheat oven to 350 degrees F. In a small saucepan, combine the 1/3 cup butter, the brown sugar, and molasses. Cook and stir over low heat until butter is melted and mixture is combined. Divide among six 3-1/2-inch (jumbo) muffin cups. If necessary, cut pineapple slices to fit into bottoms of muffin cups. Place pineapple on top of molasses mixture in cups. Set aside.

    2. In a small bowl, combine flour, ground hazelnuts, baking powder, and ginger; set aside. In a large bowl, beat the 3 tablespoons butter with an electric mixer on medium speed until smooth. Add granulated sugar; beat until combined. Beat in whole egg and egg yolk. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.

    3. Thoroughly wash beaters. In a small bowl, beat egg white on medium speed until stiff peaks form (tips stand straight). Fold beaten egg white into batter. Spoon batter over pineapple in muffin cups, filling each about three-fourths full.

    4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool in pan on a wire rack for 5 minutes. Using a sharp knife or narrow metal spatula, loosen edges of cakes from sides of muffin cups. Invert cakes onto parchment paper or a large tray. Cool for 15 minutes.

    5. Prepare Gingered Whipped Cream. Top warm cakes with cherries and serve with the whipped cream. Makes 6 cakes.

    Gingered Whipped Cream

    1. In a medium bowl, combine whipping cream and sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Fold in finely chopped crystallized ginger.