MINI PINEAPPLE
UPSIDE DOWN CAKES
These mini-cakes are as pretty as they are tasty! Serve them on their
own, with coffee, or with ice cream (or our banana “Nice Cream”)
for a wonderful sweet treat!
1 Preheat the oven to 350°F.
2 Use some of the melted butter to
grease two 4-inch ramekins, then sprinkle
1 tsp of brown sugar in each ramekin.
3 Add the pineapple slices to the
ramekins on top of the brown sugar,
and place the cherries in the middle.
4 Add the remaining butter and
ingredients to the Tall Cup and blend,
scraping the sides with a spatula.
5 Divide the batter between the two
ramekins and bake for 18-20 minutes,
until a toothpick comes out dry.
1 Tbsp butter, melted
2 tsp brown sugar
2 unsweetened
pineapple rings
2 cherries
¼ cup milk of choice
¼ tsp vanilla extract
1/3 cup all-purpose
flour
2 Tbsp sugar
½ tsp baking powder
Pinch of salt
Pinch of nutmeg
Serving Size:
Two 4-inch cakes
1 Add ingredients to the Tall Cup, twist
on the Cross Blade and blend on the
Power Base for 10-20 seconds. You will
know the whipped cream is finished
when the blending sound changes to a
lower pitch.
2 Repeat 3 or 4 times until cream is
stiff and ready to top your next treat!
WHIPPED
CREAM
When fresh, homemade whipped cream is at your fingertips, you’ll
never reach for that can again.
¾ cup heavy
whipping cream
½ Tbsp granulated
sugar
¼ tsp vanilla extract
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