No downside to easy upside down pineapple mini-cakes

I have always loved pineapple upside-down cakes, ever since I was a little girl and my grandmother made them.  But this recipe below adds a great twist -- making individual mini-cakes in a muffin pan!  What a great solution for parties when guests can simply grab a mini-cake and go, without all the cake-slicing and mess that often deters people from even making the effort. This recipe will make a batch of 6 jumbo size or 8 muffin size cakes. Cake Ingredients:
  • 2 eggs
  • 2/3 C white sugar
  • 4 Tbsp pineapple juice
  • 2/3 C all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
Topping:
  • 1/4 cup butter (1/2 stick or 4 Tbsp)
  • 2/3 C brown sugar
  • 1 can pineapple rings
  • 6 maraschino cherries
Preheat oven to 350 degrees.  Spray your muffin tins with non-stick cooking spray. In a mixing bowl, add eggs, white sugar, and pineapple juice.  Beat for 2 minutes.  In a separate bowl, sift together the flour, baking powder, and salt.  Add to the wet ingredients and turn mixer back on for 2 minutes. In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin. Then place a pineapple ring on top. Add a cherry in the middle of each pineapple.   Pour cake mixture over to fill muffin tin 3/4 of the way full.  If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
Bake jumbo cakes for 25 minutes.  Bake regular cakes for 20 minutes.  If you choose to make a large cake, bake for 22-25 minutes in a 10-inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.
Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings. Place wire rack of cakes on sheet tray to cool. Enjoy! ------------------------------------------------ Credits:  This recipe comes from Rhondi at Big Mama's Home Kitchen.

It’s a piece of cake

This pre-Valentine's Day post is dedicated to my sweet son, Jack, who suffers from severe food allergies.   vday cupcake If any of you suffer from food allergies or know someone who does, finding good SAFE recipes can be a nightmare.  And the more ingredient exclusions you have, the harder it gets.  Appropriate baked goods can be particularly difficult to find or make due to the fact that they frequently contain the most-common food allergens -- milk, wheat, eggs, and nuts. My son suffers from two life-threatening allergies -- eggs and nuts.  Luckily, he is a great sport and has been my willing guinea pig over the years in trying "alternative" recipes with many deviations or substitutions.  One super-simple cake recipe we use is good enough for anyone, regardless of whether you have food allergies, and may be especially appreciated by busy parents like me.
Take a store-bought cake mix* and add 12 ounces of soft drink (e.g., a can or small bottle).  No other ingredients required.  Bake according to the directions on the box.
That's it!  No eggs, no milk, no oil.  The result is a very moist, delicious cake (or cupcakes), whipped up in a jiffy!  You can use any type of cake mix* and any type of soda, even diet -- with no diet after-taste. 🙂 While it may not win awards for "most decadent cake of the year"... or be praised for its all-natural ingredients or old-fashioned homeade preparation, it sure works well for me and my family, as well as many friends who have followed suit. Happy easy baking -- without an Easy-Bake Oven -- especially as we head into Valentine's Week! 🙂 --------------------------------------- *For those suffering from or cooking for those with food allergies, please read the cake box ingredients to ensure that the cake mix itself does not contain the offending allergen ingredients.      

Fabulous Baker Boy

All of you who are foodies (and even those who are not) will love my friend's blog, JoePastry.  With his fun and down-to-earth writing style, he delivers great baking facts, tips, and recipes that you are sure to enjoy.  Check him out! Also, for a very quick and very easy recipe, try these two-ingredient (that's right, just the two!) lemon bars. -------------------------------------------------- TWO-INGREDIENT LEMON BARS 2IngredientLemonBars
Preheat oven to 350 degrees.  Mix gently the two ingredients below -- just until cake mix is moistened:
  • 1 Angel Food Cake Mix - Just add water kind (any brand)
  • 1 15 oz can of Lemon Pie Filling (any brand)
Spread into an ungreased 9 X 13 inch cake pan.  Bake for 25 to 35 minutes or until golden brown on top. The consistency will be dense and moist, rather than fluffy and cake-like.
If you're just dying to add another ingredient, dust with powdered sugar when you take them out of the oven.  Allow to cool before cutting.  Delicious, pretty... and easy.
--------------------------------------------
Thanks to Tori for the great recipe - At Home With Tori.