justJENN recipes

This is an old skool 50s recipe, but I updated it by doing it in a cupcake form. Pretty and sweet. An old co-worker of mine liked my recipe so much, she asked for it again, 8 years later!

This makes 9 full cupcakes, or 12 small ones.

ingredients:
top:
1 can pineapple rings
2/3 cup light brown sugar
1/3 cup butter, melted

batter:
1 cup flour
1/2 cup sugar
1/2 teaspoon cinnamon
1-1/2 teaspoons baking powder
1/2 stick butter
1/4 cup pineapple juice
1/4 cup milk
1/2 tsp vanilla
1 egg

Preheat oven to 350 degrees. Grease a non-stick cupcake pan. I used melted butter. You don’t want to use cupcake liners here, remember, you will be inverting these!!

Drain pineapple rings, keeping 1/4 cup for later. Laying the rings on paper towels helps them dry out a little faster.

In a small bowl mix the brown sugar and the melted butter. Divide it amongst the cupcake cups, and spread around the bottom, evenly. Now is when you lay your pineapple ring on top. Note the bottom of the cup is smaller than your average pineapple ring. No prob, just cut a chunk out of the ring and make it fit. You can use the leftovers for the other cups.

In a mixing bowl, mix the flour, sugar, cinnamon and baking powder on low, with an electric mixer. Carefully add in the butter, pineapple juice and milk. Then add the egg and the vanilla.

Spoon the batter over the fruit and sugar into each muffin cup, evenly. Bake in the oven for 25-30 minutes, until a toothpick tester comes out clean.

Here comes the trick. When you take them out of the oven, let them rest in the pan for a few minutes. Then place a wire rack on TOP of the pan, flipping it over and hopefully…your little cakes will just plop on out, with the pineapple on top.

Now you can let them cool, if you plan to serve later, but let me tell you, these things taste
AWESOME warm. So sweet and delish.

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