Individual Pineapple Upside Down Cakes

Ingredients

    Cake:

    5 lb (full box) Krusteaz Professional® Yellow Cake Mix 732-0180

    52 fl oz (6 1/2 cups) water, divided

    Topping:

    35 oz (5 cups) packed light brown sugar

    18 oz (2 1/4 cups) butter, melted

    12 oz (1 cup) light corn syrup

    6 lb 11 oz (66 rings) canned, sliced pineapple, drained

    11 oz (66 each) Maraschino cherries

 

Yield

66 servings

Method

    1. For cake, place 16 oz (2 cups) water in mixer bowl. Add Krusteaz Professional Yellow Cake Mix.

    2. Using a paddle, mix on medium speed 1 minute.

    3. Change to low speed and mix 1 minute while adding balance of water. Scrape bowl and paddle.

    4. Continue to mix on low speed 2 minutes. Set aside.

    5. For topping, place brown sugar, butter and corn syrup in mixer bowl.

    6. Using a paddle, mix on low speed 30 seconds. Spoon 1 rounded Tbsp brown sugar mixture into 66, prepared 6 oz ramekins.

    7. Top brown sugar mixture with pineapple ring and Maraschino cherry. Using #16 scoop, scale cake batter into ramekins.

    8. For convection oven, bake at 300°F 20 -25 minutes; for standard oven, bake at 350°F 20-25 minutes.

    9. Cool 5 minutes. Invert while still warm onto individual dessert plates. Plate with small amount caramel sauce and garnish with whipped cream, if desired.

 

WHEAT