Cake
Individual Pineapple Upside Down Cakes
Makes 66 servings
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
Method
- For cake, place 16 oz (2 cups) water in mixer bowl. Add Krusteaz Professional Yellow Cake Mix.
- Using a paddle, mix on medium speed 1 minute.
- Change to low speed and mix 1 minute while adding balance of water. Scrape bowl and paddle.
- Continue to mix on low speed 2 minutes. Set aside.
- For topping, place brown sugar, butter and corn syrup in mixer bowl.
- Using a paddle, mix on low speed 30 seconds. Spoon 1 rounded Tbsp brown sugar mixture into 66, prepared 6 oz ramekins.
- Top brown sugar mixture with pineapple ring and Maraschino cherry. Using #16 scoop, scale cake batter into ramekins.
- For convection oven, bake at 300°F 20 -25 minutes; for standard oven, bake at 350°F 20-25 minutes.
- Cool 5 minutes. Invert while still warm onto individual dessert plates. Plate with small amount caramel sauce and garnish with whipped cream, if desired.
