Pineapple Flip Cakes Recipe
Ingredients
INGREDIENTS FOR BASE
- 4 oz Butter melted
- ¼ cup brown sugar
- 6 qty Glaze cherries
- 1 qty Crushed pineapple
- 2 tbsp Chopped walnuts
INGREDIENTS FOR CAKE
- 6 oz Butter
- 6 oz Caster sugar
- 1 ½ tsp Baking powder
- Yellow color few drops
- ½ tsp Pineapple essence
- 6 oz Flour
- 3 qty Eggs
- ½ cup Buttermilk
Instructions
METHOD FOR BASE
- Pre-heat oven to 180 d, lightly spray 6 jumbo muffin cups well, combine butter and brown sugar in a small bowl, mix well, divide evenly among the muffin cups.
- Place 1 cherry half, cut side up in the center of each cup, spoon the pineapple over the butter mixture and around the cherries.
- Sprinkle 1 tsp walnuts in each cup.
METHOD
- Beat butter and sugar till light and creamy, add essence and yellow color, start adding in eggs one at a time until all eggs have been added.
- Fold in sieved flour and baking powder mixture alternating with buttermilk, mix well, put batter over the base in the muffin cups, bake for 20 mins, remove carefully.
- Cool for 15 mins before serving.
