Today in honor of my dad, for a late father’s day post, I’m doing his favorite dessert. He loved Pineapple Upside Down Cake; I really don’t know why he liked it so much, so I figured I would try to make it. Honestly I don’t think I have ever tried this cake before, like actually tasting it, so I really don’t know how this should taste, but lets go with it and just see what happens. I mean the picture up top looks beautiful, right?
Here is my kitchen island, covered in everything that I need for the top (bottom) of the mini muffin tin. It’s quite a mess, but smells so good. I just love the smell of fresh, tasty pineapple. YUM!
Making the cake: butter, sugar, eggs, and vanilla…the start of something delicious. It seems like everything that starts with those ingredients ends up pretty tasty. I sure hope so.
Alternately add the milk and the flour mixture. Don’t forget to switch out the whisk with the paddle…I usually always forget this step, but it could overwork your flour, so change it out!
Using a tablespoon, spoon cake into each muffin tin over the topping (bottom). I started using my cookie scoop to fill these, but it seemed like it was a bit much filling. (After baking these up, it ended up being okay using the cookie scoop.)
All nicely baked up and ready to be flipped for the big reveal. (The two in the upper left corner were done with the cookie scoop.)
Look at all these mini cupcakes, they look so cute, and I hope they are tasty.
Turns out they are pretty tasty, very soft, moist, and the fruit with butter, cinnamon, and brown sugar just go so well together.
I’m sure my dad would love these, if he could taste them. Happy father’s Day to all the wonderful father’s out there! Enjoy a treat that’s not covered in chocolate for once. lol