Pineapple Upside Down Cakes

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
165
protein 
2 g
sodium 
130 mg
carbohydrates 
30 g
fat 
5 g
fiber  
1 g
cholesterol 
29 mg
Servings 
12
Ingredients 

1½ cups small diced pineapple
2 Tbsp brown sugar
¼ cup unsalted butter
¾ cup cane sugar
¼ cup mashed bananas
1 whole egg
1 Tbsp pure vanilla extract
¾ cup all-purpose flour
¼ cup whole wheat pastry flour
½ Tbsp baking powder
¼ tsp sea salt
½ cup 2% milk

Instructions 
  1. Preheat oven to 325F. Lightly coat 12 cups of a muffin tin with canola oil spray or line each cup with cupcake paper.
  2. In a large sauté pan over medium heat, combine pineapple and brown sugar and cook until lightly caramelized. Pineapple should still have some moisture to it. Set aside.
  3. In a large bowl, mix butter, cane sugar, mashed bananas, egg, vanilla extract, all purpose flour, whole wheat pastry flour, baking powder, salt and milk.
  4. Evenly divide caramelized pineapple into the bottom of muffin tins. Evenly divide batter on top of the pineapple.
  5. Bake for 20 minutes, or until toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.