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Therefore, it should be somewhat obvious that it’s not at all hard to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to mini pineapple upside-down cakes w/homemade whipped cream recipe. To make mini pineapple upside-down cakes w/homemade whipped cream you only need 14 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Mini pineapple upside-down cakes w/homemade whipped cream:
- Take cake
- You need 1 1/2 cup brown sugar
- Prepare 1/2 cup melted butter
- Prepare 1 20oz can crushed pineapple (drained with all juice reserved)
- Get 1 box yellow cake mix (or pineapple flavor mix)
- You need 3 eggs
- Get 1/3 cup veg oil
- Get 1 1/3 cup reserved juice (add a lil water to make the amount needed)
- Use whipped cream
- Prepare 1 container heavy whipping cream
- Prepare 1/4 cup sugar
- Use 1/4 cup sour cream or greek yogurt
- Provide 1/2 tsp vanilla extract
- Take 1/2 tsp rum extract
Steps to make Mini pineapple upside-down cakes w/homemade whipped cream:
- Preheat oven to 350°F. Spray 24 muffin tins with cooking spray. Add 1 teaspoon melted butter into each tin. Then add a tablespoon of brown sugar into each. Next add 1 tablespoon crushed pineapple. Using the back of a small spoon mix everything all together.
- For the cake: Mix cake mix, eggs, oil and juice in med size bowl on low speed of your mixer for 30 sec or til moistened, then turn to med speed and beat for 2 min. Using a 1/4 cup measuring cup add cake batter into each muffin tin. Filling each almost all the way full without overfilling.
- Bake in oven for 20 min or til toothpick inserted comes out clean. Once finished take from oven and lay a sheet of foil on top, making sure to tuck around corners. Invert the pan and voila! Mini pineapple upside down cakes!!
- For the whipped cream: combine all ingredients into a med size bowl (I let mine sit in the freezer along with my beaters for about 10 min) and beat together til stiff peaks form. Add to cooled cakes.
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