The Reluctant Dragon’s Pineapple Upside Down Cake Recipe

Welcome back friends! This week we’ll be baking miniature pineapple upside down cakes from Disney’s The Reluctant Dragon.

This recipe is featured when the dragon recites his poem “To An Upside-Down Cake” to the boy and Sir Giles.

Now I do not see a pineapple nor cherry on his little cake, so I took artistic liberty and chose pineapple upside down cake; I have no regrets! These little cakes are delicious! My favorite part is the topping, all that brown sugar, mmmm!

INGREDIENTS

CAKES

• 4 large eggs, at room temperature
• 1/4 cup of dark brown sugar, packed
• 1 1/4 cups of granulated sugar 
• 1/2 cup of pineapple juice 
• 2 teaspoons of pure vanilla extract
• 2 1/4 teaspoons of baking powder
• 1/2 teaspoon of cinnamon
• 2 tablespoons of cornstarch
• 1 1/2 cups of all purpose flour
• 1/4 teaspoon of salt

TOPPING

• 6 tablespoons of unsalted butter
• 1 1/2 cups dark brown sugar (packed) 
• 1/8 teaspoon of salt 
• 1 teaspoon of vanilla extract
• 10-12 pineapple rings
• 10-12 maraschino cherries

INSTRUCTIONS

1. Pre-heat oven to 350 F. Spray a jumbo muffin tin with non-stick cooking spray and set aside.
2. Crack the eggs into a large mixing bowl and whisk until smooth. 
3. Add the brown sugar, granulated sugar, pineapple juice and vanilla, then whisk again until smooth. 
4. In a separate bowl, sift together the baking powder, cinnamon, cornstarch, flour and salt.
5. Gradually add the dry ingredients into the wet ingredients and whisk until just combined (be sure not to over mix), then set the mixture aside while you make the topping. 
6. In a small sauce pan, melt the butter over medium to low heat. 
7. Add the brown sugar, salt, and vanilla.
8. Cook for one minute, whisking constantly, then remove the saucepan from the heat. 
9. Spoon two tablespoons of the topping into the bottom of each muffin tin, then place a pineapple ring over that with a cherry in the middle.
10. Divide the cake batter evenly among the prepared tins, filling each muffin tin 3/4 of the way full. 
11. Bake for 20 to 25 minutes, until the tops are puffed and golden brown and a toothpick inserted in the center of the cake comes out clean. 
12. Remove from the oven and allow to cool in the pan for 5 minutes. Gently run a knife around the edge of each cake to help loosen any stuck bits, then gently place a wire cooling rack over a sheet pan (to help with the drips) on top and quickly flip over.
13. Allow to cool and enjoy!