If you’re looking to add some excitement to your dessert menu, look no further than the pineapple upside down cake shooter! This playful take on the classic dessert is sure to delight your taste buds with its sweet and tangy flavor. Whether you’re hosting a party or just looking for a fun dessert to enjoy with friends, this shooter is the perfect choice.
Recipe 1: Classic Pineapple Upside Down Cake Shooter
Ingredients:
- 1 cup crushed pineapple
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon vanilla extract
- Whipped cream (optional)
- Maraschino cherries (optional)
Instructions:
- Preheat your oven to 350°F.
- In a mixing bowl, combine the crushed pineapple, brown sugar, and melted butter.
- Pour the mixture into a greased muffin tin, filling each cup about halfway.
- In another mixing bowl, combine the flour, baking powder, and salt.
- Add the milk, egg, and vanilla extract, and mix until well combined.
- Spoon the cake batter over the pineapple mixture in the muffin tin, filling each cup about 3/4 of the way full.
- Bake for 18-20 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Let the cakes cool for a few minutes, then flip the muffin tin over onto a plate to release the cakes.
- Top each cake with whipped cream and a maraschino cherry, if desired.
Nutritional Information:
- Calories: 250
- Protein: 2g
- Fat: 15g
- Carbohydrates: 28g
- Sodium: 100mg
Cooking Time:
20 minutes
Equipment:
- Mixing bowls
- Muffin tin
- Oven
Serving Suggestions:
The pineapple upside down cake shooter is a great dessert for parties or gatherings. Serve it with whipped cream and maraschino cherries on top for an extra special touch.
Variations:
You can customize the pineapple upside down cake shooter by adding different toppings or fillings. Try adding some chopped nuts or caramel sauce for a different twist.
Substitutions:
- You can use canned pineapple chunks instead of crushed pineapple.
- Instead of brown sugar, you can use white sugar or coconut sugar.
- For a dairy-free version, you can use almond milk and vegan butter.
Storage:
The pineapple upside down cake shooter can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to grease the muffin tin well to prevent the cakes from sticking.
- If you don’t have a muffin tin, you can use a baking dish instead.
- For a boozy twist, add a splash of rum to the pineapple mixture.
Frequently Asked Questions:
- Can I make the pineapple upside down cake shooter ahead of time? Yes, you can make the cakes ahead of time and store them in the refrigerator until you’re ready to serve them.
- Can I use fresh pineapple instead of canned? Yes, you can use fresh pineapple, but you’ll need to chop it into small pieces before using it in the recipe.
- Can I make the pineapple upside down cake shooter gluten-free? Yes, you can substitute gluten-free flour for the all-purpose flour in the recipe.
Recipe 2: Mini Pineapple Upside Down Cake Shooter
Ingredients:
- 1/2 cup crushed pineapple
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons milk
- 1/2 egg
- 1/4 teaspoon vanilla extract
- Whipped cream (optional)
- Maraschino cherries (optional)
Instructions:
- Preheat your oven to 350°F.
- In a mixing bowl, combine the crushed pineapple, brown sugar, and melted butter.
- Pour the mixture into a greased mini muffin tin, filling each cup about halfway.
- In another mixing bowl, combine the flour, baking powder, and salt.
- Add the milk, egg, and vanilla extract, and mix until well combined.
- Spoon the cake batter over the pineapple mixture in the muffin tin, filling each cup about 3/4 of the way full.
- Bake for 12-15 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Let the cakes cool for a few minutes, then flip the muffin tin over onto a plate to release the cakes.
- Top each cake with whipped cream and a maraschino cherry, if desired.
Nutritional Information:
- Calories: 120
- Protein: 1g
- Fat: 7g
- Carbohydrates: 14g
- Sodium: 50mg
Cooking Time:
15 minutes
Equipment:
- Mixing bowls
- Mini muffin tin
- Oven
Serving Suggestions:
The mini pineapple upside down cake shooter is perfect for serving at parties or as a small dessert after dinner.
Variations:
You can experiment with different toppings or fillings for the mini pineapple upside down cake shooter. Try adding some chopped nuts or a drizzle of caramel sauce for a different flavor.
Substitutions:
- You can use canned pineapple chunks instead of crushed pineapple.
- Instead of brown sugar, you can use white sugar or coconut sugar.
- For a dairy-free version, you can use almond milk and vegan butter.
Storage:
The mini pineapple upside down cake shooter can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to grease the muffin tin well to prevent the cakes from sticking.
- If you don’t have a mini muffin tin, you can use a regular muffin tin and adjust the baking time accordingly.
- For a boozy twist, add a splash of rum to the pineapple mixture.
Frequently Asked Questions:
- Can I make the mini pineapple upside down cake shooter ahead of time? Yes, you can make the cakes ahead of time and store them in the refrigerator until you’re ready to serve them.
- Can I use fresh pineapple instead of canned? Yes, you can use fresh pineapple, but you’ll need to chop it into small pieces before using it in the recipe.
- Can I make the mini pineapple upside down cake shooter gluten-free? Yes, you can substitute gluten-free flour for the all-purpose flour in the recipe.
Personal Thoughts:
The pineapple upside down cake shooter is a fun and delicious twist on a classic dessert. I love how easy it is to make, and how customizable it