Makes 12 individual cakes
- 1 large can (20 oz) sliced pineapple
- 2 cups all-purpose flour, sifted
- 2 tsp baking powder
- ½ tsp salt
- 1 stick plus 2 tbsp unsalted butter, softened
- 1 cup sugar
- 2 eggs, separated
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup light brown sugar, packed
- nonstick baking spray
- garnish: maraschino cherries and grated coconut
Equipment: 1 cupcake/muffin tin
- Drain pineapple slices.
- Sift together the flour, baking powder and salt.
- Cream 1 stick butter, gradually adding the sugar; cream well.
- Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and milk alternately, mixing well.
- Fold in the 2 beaten egg whites and vanilla.
- Melt 2 tablespoons butter in large frying pan, then distribute brown sugar into the melted butter to form a sauce.
- Spray muffin cups in one 12-cup muffin tin with nonstick baking spray.
- Spoon equal amounts of the brown sugar sauce into each muffin cup, one to two teaspoons each.
- Add a slice of pineapple to the bottom of each muffin cup. Trim to fit the cups. (There are usually 10 slices of pineapple in each can. Put together trimmed pieces for the other two muffin cups.)
- Spoon prepared cake batter over each slice of pineapple in each muffin cup, filling each cup 3/4 full.
- Bake for 20-25 minutes in a 350-degree F oven, until a toothpick inserted into the center of a cake comes out clean.
- Cool in pan for 10 minutes. Then run a knife along the edges of each cup and carefully invert cakes onto a wire rack to cool. Place a baking sheet under the rack to catch sauce.
- Garnish each cake with one maraschino cherry in the center of each pineapple slice, and sprinkle edges with coconut for a a festive, New Year's Eve party look.