Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a Best dish, mini pineapple upside-down cakes w/homemade whipped cream. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Mini pineapple upside-down cakes w/homemade whipped cream is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Mini pineapple upside-down cakes w/homemade whipped cream is something that I have loved my entire life.

For a deliciously fruity dessert, try these mini pineapple upside down cakes. 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.

To get started with this particular recipe, we must first prepare a few components. You can cook mini pineapple upside-down cakes w/homemade whipped cream using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mini pineapple upside-down cakes w/homemade whipped cream:

1. Take cake
2. Make ready 1 1/2 cup brown sugar
3. Prepare 1/2 cup melted butter
4. Make ready 1 20oz can crushed pineapple (drained with all juice reserved)
5. Get 1 box yellow cake mix (or pineapple flavor mix)
6. Take 3 eggs
7. Take 1/3 cup veg oil
8. Prepare 1 1/3 cup reserved juice (add a lil water to make the amount needed)
9. Make ready whipped cream
10. Take 1 container heavy whipping cream
11. Make ready 1/4 cup sugar
12. Get 1/4 cup sour cream or greek yogurt
13. Get 1/2 tsp vanilla extract
14. Make ready 1/2 tsp rum extract

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Steps to make Mini pineapple upside-down cakes w/homemade whipped cream:

1. Preheat oven to 350°F. Spray 24 muffin tins with cooking spray. Add 1 teaspoon melted butter into each tin. Then add a tablespoon of brown sugar into each. Next add 1 tablespoon crushed pineapple. Using the back of a small spoon mix everything all together.
2. For the cake: Mix cake mix, eggs, oil and juice in med size bowl on low speed of your mixer for 30 sec or til moistened, then turn to med speed and beat for 2 min. Using a 1/4 cup measuring cup add cake batter into each muffin tin. Filling each almost all the way full without overfilling.
3. Bake in oven for 20 min or til toothpick inserted comes out clean. Once finished take from oven and lay a sheet of foil on top, making sure to tuck around corners. Invert the pan and voila! Mini pineapple upside down cakes!!
4. For the whipped cream: combine all ingredients into a med size bowl (I let mine sit in the freezer along with my beaters for about 10 min) and beat together til stiff peaks form. Add to cooled cakes.

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