Break out your ramekins – it’s time to make individual pineapple upside down cakes. These mini-cakes are so cute and the brown sugar and Grand Marnier sauce is awesome. It soaks into the cake, making it incredibly moist, not to mention mouthwatering delicious.
I use fresh pineapple for this, but you can use the canned rings instead (buy the pineapple in its own juice, not heavy syrup.) Also, I use a boxed cake mix, but feel free to use your favorite homemade cake batter. I did have enough batter from the cake mix to make six cupcakes, which made the kids happy! Or, just make more of these fantastic pineapple upside down cakes.
Ingredients (Makes 4 servings)
- ½ stick butter
- ½ cup dark brown sugar
- 2 tablespoons Grand Marnier (1 tbs. for the sauce, 1 tbs. for the cake)
- 4 fresh pineapple slices (about ¼” thick)
- 4 maraschino cherries (no stems)
- 1 box yellow cake mix (mine called for eggs, water and vegetable oil)
- Baking spray
Preparation
Preheat oven to 350 degrees F.
Melt butter over medium heat in a saucepan. Stir in the brown sugar and 1 tablespoon of the Grand Marnier until the brown sugar melts. Remove from heat.
Spray each of the ramekins with baking spray. Evenly divide the brown sugar mixture among the ramekins.
Place a slice of pineapple on top of the brown sugar sauce (you may have to trim the slices a bit so they lay flatly in each ramekin.) Place a maraschino cherry in the middle of each pineapple slice.
Prepare the cake mix according to the package. Add the other tablespoon of Grand Marnier to the batter and mix well.
Pour the batter on top of the pineapple slices until the ramekins are about three-quarters full. Make cupcakes with the leftover batter, or more upside down cakes.
Place the ramekins on a baking sheet. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Let the cakes cool for 10-15 minutes. Turn them out of the ramekins and chow down while they are still somewhat warm. You may need to make more, as requests for seconds will certainly come your way!
Bon appétit!
Eat, drink and be merry!
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Think of this as a “modernized” version of classic pineapple upside-down cake. There’s no caramel on top, instead this cake has a moist, delicious and gooey topping. The cake itself is also a little more airy than the classic.
The brown sugar and Grand Marnier topping is definitely delicious and gooey! I hope you enjoy it!
When my mom flipped the cake over to reveal the gorgeous decorative pineapple and cherry topping, I would stare in awe. The cake just seemed so special, so sacred.
That’s a wonderful memory, Theodore! Thanks for visiting Kel’s Cafe, and i hope you’ll make this wonderful dessert.