July 1, 2014

Pineapple Upside-Down Coffee Mug Cakes

Blue ribbon winning spin on a classic recipe

StateFairRecipes-Pineapple Updside Down Cakes recipe 3

These coffee mug cakes are a fun, blue ribbon winning spin on a long-time classic recipe.  The “traditional” Pineapple Upside-Down Cake many of us are familiar with, is a dessert  known for how tender the fruit gets and how moist it makes the cake. There’s also a great “caramelizing” thing that happens with the butter, brown sugar and fruit. Same goes for these lovely mug cakes. A sharable size like this is so fun to serve. They will wow anyone who sees and tastes them. Enjoy!

 

Pineapple Upside Down “Coffee Mug” Cakes                  

1/4 cup butter, melted, divided

1/4 cup packed brown sugar

1/2 cup rough chopped walnuts

1 (8 oz) can pineapple slices, drained

1 1/2 cups Original Bisquick Mix

1/4 cup granulated sugar

1/2 cup milk

2 Tablespoons vegetable oil

1 teaspoon vanilla

1 egg

4 maraschino cherries (optional)

Preheat oven to 350 degrees F. Among four large, oven-proof coffee mugs* evenly divide the melted butter. Sprinkle the brown sugar and walnuts over butter, dividing evenly among the four mugs. Place a pineapple slice in each cup, layering them on top of the butter/brown sugar/nut mixture; set aside. In large bowl, mix Bisquick, sugar, milk, oil, vanilla, and egg with electric mixer until combined. Pour batter over pineapple in mugs, again dividing evenly. Place mugs on baking sheet. Bake for 30-35 minutes. Remove from oven. Allow to cool slightly. Turn cakes (upside down) onto plates (removing from mugs) to serve. (Slice as necessary for cake to lay flat. Garnish with cherries in center (optional).

*Lore used oversize deep mugs with 4 inch round bottoms. Comparable baking cups would work also.

-Recipe (adapted) from Lore, San Diego County Fair Winner, 2014 Bisquick Quick Creations Contest

Visit www.bisquick.com for more recipes.