Pineapple USD Baby Cakes

I've been absent for a long time--ran out of things to say, I guess.  Or maybe too many hours on jet planes has fried my brain.  Anyhow, we had company last night for dinner, and since there was a test recipe from America's Test Kitchen that needed reviewing, I decided it would be a "comfort food" menu.  The test was Mac and Cheese that is made ahead, and frozen in a disposable foil pan.  It baked up very nicely, and we all thought it was pretty tasty.  The trick is to undercook the pasta so that it isn't mushy after being frozen.  So, what goes with M&C?  Meatloaf, and I thought a homey dessert would fit the bill--pineapple upsidedown cake.

So, since I can't help tweaking any recipe that comes before my eyes, I decided to make baby cakes.  That single slice of pineapple was just calling out for a starring solo appearance, and it made a very nice presentation.  And what has to be in a pineapple dessert?  Rum, of course.  A little of that went into the topping and the batter as well.  So--here's the recipe--made it up myself!

 

 

Serves 8 

8 Buttered  Ramekins

1 can Pineapple slices in juice

8 maraschino cherries

8 tbs brown sugar

10 tbs melted butter

1 1/2 cup flour

1 tsp salt

2 tsp baking powder

1 tsp baking soda

2/3 cup white sugar

2 eggs

2 tbs rum

 

Heat oven to 350*.  Butter the ramekins.  Drain off the pineapple slices, saving the juice.  Put 1 tbs of brown sugar into each ramekin, patting it flat with a small fork.  Drizzle in some melted butter and a little rum.  There should be about 8 tbs butter left for the cake batter, and 1 tbs of the rum.  Put the pineapple slices on top of the sugar, with a cherry in the middle.

 

Cream the egg, butter, and sugar until light colored, and add in the rum.  Combine the dry ingredients and add to the butter mixture, alternating with the pineapple juice, finishing with the dry ingredients.  I didn't measure out the pineapple juice--just added enough to look like a good cake batter-not too thick, not too thin.  Pour batter over the pineapple slices.

 

Put the ramekins on a large baking pan, spacing them out so that the heat can circulate.  Bake 25-30 minutes, until top springs back when you touch it with your finger.  Cool on a rack-loosen the edges of the cake while it is still warm.  When the ramekins are cool enough to handle, upend onto the serving plates.  I think if you wait too long, the sugar in the bottom will not come out nicely. Enjoy!