Mini Pineapple Upside-Down Cakes – This updated version of pineapple upside-down cake combines the flavor of ginger with the sweetness of pineapple.
In the United States, pineapple upside down cakes became popular in the mid-1920s after Dole Pineapple Company sponsored a contest for pineapple recipes. They received over 2,500 various submissions for the inverted pineapple cake and ran an advertisement about it, which increased the cake’s popularity.
There is no exact date when this cake was created but most signs point to the 1920s. The two earliest printings of this recipe found were in a 1924 Seattle charity cookbook under the name Pineapple Glacé and a 1925 women’s magazine in an full page ad for Gold Medal flour.
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Mini Pineapple Ginger Upside-Down Cakes
Ingredients
Topping
- 1/2 cup brown sugar firmly packed
- 1 8 oz can pineapple tidbits well drained
- 1/4 cup butter Land-O-Lakes of course, melted
Cakes
- 1 1/3 cups all-purpose flour
- 1/2 cup brown sugar firmly packed
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 cup butter Land-O-Lakes recommended, melted
- 1 8 oz pkg yogurt plain
- 1 large egg
Instructions
- Heat oven to 375°F.
- Combine all topping ingredients in bowl. Place 1 tablespoon topping mixture into each greased 1 1/4-inch deep muffin cup.
- Combine flour, 1/2 cup brown sugar, baking powder, ginger, salt and baking soda in bowl. Add 1/4 cup butter, yogurt and egg; mix well.
- Spoon batter over topping mixture in muffin cups. Bake 20-25 minutes or until tops are golden brown. Cool 3 minutes. Immediately turn onto serving plate.
- Serve warm. Top with whipped cream and cherry, if desired.
