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Pina Colada Upside-Down Mini Cakes

"A blend of pineapples and coconut make this scrumptious dessert a crowd pleaser. Adding the whipped cream takes the made-from-scratch yellow cake that much closer to perfection."

Ingredients :

• 10 pineapple rings in juice
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup salted butter, melted
• 2/3 cup white sugar
• 2 large eggs
• 1/2 cup coconut cream
• 1/4 cup whole milk
• 1 tablespoon coconut extract
• 2 teaspoons vanilla extract
• Base:
• 2/3 cup packed brown sugar
• 1/3 cup butter, melted
• 10 maraschino cherries
• Whipped Topping:
• 2 cups heavy whipping cream
• 1 teaspoon cream of tartar
• 1/2 cup confectioners' sugar
• 1/4 cup pineapple juice
• 3 tablespoons coconut cream
• 1 tablespoon coconut extract

Instructions :

Prep : 25M	Cook : 10M	Ready in : 1H5M

• Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.
• Drain pineapple rings, reserving 1/4 cup juice.
• Combine flour and baking powder in a small bowl.
• Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.
• Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.
• Divide batter among cake molds using an ice cream scoop.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.
• Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.
• Serve whipped cream alongside cakes.

Notes :

• Substitute half-and-half for the milk if preferred.

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