Pina Colada Upside-Down Mini Cakes

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.
  2. Drain pineapple rings, reserving 1/4 cup juice.
  3. Combine flour and baking powder in a small bowl.
  4. Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.
  5. Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.
  6. Divide batter among cake molds using an ice cream scoop.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.
  8. Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.
  9. Serve whipped cream alongside cakes.

pineapple, flour, baking powder, butter, white sugar, eggs, coconut cream, milk, coconut, vanilla, brown sugar, butter, maraschino cherries, heavy whipping cream, cream of tartar, sugar, pineapple juice, coconut cream, coconut

Taken from www.allrecipes.com/recipe/259920/pina-colada-upside-down-mini-cakes/ (may not work)

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