Tuesday, November 30, 2010
Upside Down Pineapple Cakes
Typical pineapple cakes don't have the poppy seed and coconut, but you guys know me...I can't stick to traditional recipes :) I love the way this turned out because they're SO cute and pretty to serve, plus they're incredibly moist and flavorful.
If you don't have the 12 mini bundt pan, you can use a 9x13 inch cake pan or the 6 serving 1-cup bundt pan.
Makes 24 mini bundt cakes or 1 large cake.
-20 ounce can chopped pinapple (drain and reserve juice)
-2 tablespoons butter
-1/2 cup brown sugar
-18.25 ounce yellow cake mix
-1 1/4 cup pineapple juice (from the reserved juice)
-1/3 cup vegetable oil
-1/2 teaspoon almond extract (or vanilla)
-1/4 cup poppy seeds
-1/2 cup shredded coconut
-Pre-heat oven to 325 degrees.
-Puree the drained pineapple in a food processor until finely chopped. Combine with butter and brown sugar and cook on medium heat for about ten minutes until the mixture is slightly browned. Spread about 1 tablespoon of pineapple mixture into the bottom of each bundt pan.
-Combine the cake ingredients and blend with a mixer for 2 minutes. Divide evenly among the bundt pans.
-Bake for 18-20 minutes or until fork comes out clean. Allow to cool for 30 minutes then lay a piece of parchment paper on top of the pan and flip onto a large sheet pan. Leave the pan flipped over for 1 hour before removing to insure that the pineapple topping comes off the pan.