If you follow this blog at all, you may have noticed my affection for making things in muffin tins.
Desserts, breakfast, dinner, you name it, if it fits in a muffin tin, I have put it in a muffin tin.
I have recipes for muffin cup quiche, lasagna, sausage tater tot cups, green been casserole, tacos, Banh Mi. serious sooo many things.
So it was only a matter of time before we made one of our all time favorite desserts in a muffin cup. Vegan pineapple upside down cake!
I think we were originally inspired by Disney for this one. We live near Disney World and are pass holders. So whenever we are there we hardly ever skip grabbing a Dole Whip. If you do not know about Dole Whip then please google now!!! Seriously!!! One Dole Whip option is getting the pineapple soft serve (vegan) on top of a little baby pineapple upside down cake (not vegan.) So not wanting to be left out of that fun, we came home and our super talented 14 year old daughter, Peyton, baked up our own version. Now all we need to do is blend up a batch of some Dole Whip and we are good to go.
These vegan pineapple upside down cakes are good with or without pineapple soft serve. They are super good with a scoop of vegan vanilla ice cream or just as is. They mix up quickly and easily and are just super cute. Again, this is the reason for my affections towards muffin tin foods. The cute factor.
If you are not into cute foods, you can bake this into one big vegan pineapple upside down cake. The cook time will change since it’s a bigger, and you will just have to check on it and expect it to take a little longer. I would bake it in a round 8 inch cake pan if that was the route I was going.
How ever you choose to bake it, and top it, this vegan pineapple upside down cake is delicious and taste like tropical summer! Which is basically my favorite flavor of anything.
INGREDIENTS:
You will need one 12 cup muffin tin for the is recipe
The Cake:
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegan butter at room temperature
1/2 cup white sugar
1/4 cup brown sugar
2 starch eggs (2 tablespoon tapioca or corn starch, plus 6 tablespoons water whisked together)
1/4 cup vegan sour cream or plain yogurt
1/4 cup oat milk (you can use almond or coconut but we find oat best for baking)
1/4 cup pineapple juice (Juice from the can you get the pineapple rings from)
1 teaspoon vanilla extract
Topping:
1/4 cup melted vegan butter
1/2 cup brown sugar
20 oz can pineapple rings (rings used for topping, juice used in cake)
12 maraschino cherries without stems
INSTRUCTIONS:
Preheat oven to 350
Spray muffin tin with oil or lightly brush oil in each cup.
Prepare the topping by mixing the melted vegan butter and brown sugar in a small bowl. Cut 6 pineapple rings into quarters. Cut 12 cherries in half. Arrange 2 pieces of pineapple and 2 pieces of cherries in the bottom of each muffin cup. Evenly divide and scoop the sugar butter mixture into each muffin cup over the pineapple and cherries.
In large bowl or the bowl of your stand mixer add the butter, white, and brown sugars. Beat on medium speed in the stand mixer or with a hand mixer if mixing in a bowl. Add the starch eggs and mix until well combined.
Next add the vanilla and sour cream or yogurt.
In a separate medium bowl, mix together the remaining dry ingredients.
Add 1/3 of the flour into the butter sugar mixture and and mix, next add the milk, then 1/3 of the flour, then the pineapple juice then the remaining flour, beating between each addition.
Divide the batter evenly between the muffin cups. Place the muffin tin of a cookie sheet and place on the middle rack of your oven. Bake for 35-45 minutes, until a toothpick inserted into the cake comes out clean.
Let the cakes cool for about 20 minutes and gently turn the tin over onto a baking sheet. Store the cakes in the fridge in an air tight container. S
If you like this recipe, then try these:
