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14 ingredients, 4 steps, cooking Mini pineapple upside-down cakes w/homemade whipped cream

Hi my mother, now you get cook recipe Mini pineapple upside-down cakes w/homemade whipped cream with 14 ingredients and 4 steps. Next this is how to make it, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 14 ingredients and 4 stages of easy cooking Mini pineapple upside-down cakes w/homemade whipped cream.

Ingredients for Mini pineapple upside-down cakes w/homemade whipped cream

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

If all ingredients Mini pineapple upside-down cakes w/homemade whipped cream it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Step by Step Cooking 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.
   
5. Finish and Enjoy.

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