Originally this recipe was for a pineapple upside down cake. I’ve made this many times before and it’s enormous. Almost too big really. We are a family of four so in order to justify making this, I have to travel around to friends and family and give them cake. Small price to pay really (and the friends and family certainly don’t complain) but I wanted to make something more realistic so I wondered if using my trusty muffin pan would result in something better. The answer was a resounding YES! Not only are they are the perfect size and portion but the edges caramelized so you have a sugary crunch on the outside and a super rich, moist cake on the inside. Everyone agreed they were better but not everyone agreed that one was enough.
I’ll be honest though. The polish pottery that I used to make these, made the difference. They hold moisture and helped caramelize the sides in a way that metal pans do not. So with that being said, these may come out fine with a metal pan but I would consider using liners. With polish pottery they pop right out.
A few notes. The mini cakes should cook at 350 but if you decide to make the larger cake version (use a 9×13 pan and stoneware if possible), the oven needs to be at 375. Have tinfoil ready and as the cake gets brown around the edges, place a piece lightly over the top to keep the edges from getting too brown.
This is not a diet friendly dessert. If you are going to make this, you have to commit to it. It’s an all or nothing kind of cake. Those with frequent food guilt should move along.
