Tuesday, May 28, 2013

Individual Pineapple Upside-Down Cakes with Salted Caramel Drizzle + Weekly Inspirations

Fresh on the heels of attending the Dole Taste of SpainSalad Summit, I was inspired to recreate a classic dessert that we enjoyed at the summit – Pineapple Upside-Down Cake.  I served it my dinner party I hosted last weekend and decided to make individual servings and kick it up with my handmade Salted Caramel Sauce for that added WOW factor.  Easy, delicious and a crowd pleaser!

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Simple Recipe: 
Individual Pineapple Upside-Down Cakes with Salted Caramel Drizzle

¼ Cup Butter
2/3 Cup packed Brown Sugar
6 Slices Pineapple in juice (14 oz. can), drained
6 Fresh cherry halves
1 1/3 Cup All-purpose flour
1 Cup Sugar
1/3 Cup Shortening
1 ½ teaspoon baking powder
½ teaspoon salt
2 teaspoon of vanilla
¾ Cup Milk
1 large Egg

Heat oven to 350 degrees.

Use 6 ramekins, approximately 2 ½ inches tall.  To prepare the ramekins, melt the butter in a glass bowl in the microwave.  Brush the entire inside of each ramekin with the melted butter and divide any remaining butter evening between each ramekin.  Divide the brown sugar evening among all ramekins.  Place the drained pineapple slice at the bottom of each ramekin.  Place the cherry cut side up inside the pineapple slice.  Drizzle with 1 tablespoon of salted caramel sauce on top of the pineapple and set aside.

To make the batter, use a stand mixer.  Add the shortening and sugar and mix until creamy.  Add the egg, baking powder, vanilla and salt and mix well.  Next add the milk and gently mix until combined.  Slowly add the flour until combined.  Mixture will be fairly thick.  Spoon evenly among all six ramekins.  Bake for about 30 to 35 minutes or until a knife comes out clean.  Let sit for a couple minutes and then turn onto a plate and drizzle with warm salted caramel sauce and enjoy warm.

Recipe slightly adapted from here.

Salted Caramel Sauce

1 ½ C. sugar
¼ C. water
½ t. lemon juice
1 C. heavy cream

2 t. Grey Salt

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add grey salt and set back on the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.

Magazine love:
Traditional Home

One of my favorite magazines is Traditional Home and this week on Facebook, I was immediately drawn to the online Great Kitchen issue.  If you want to drool over some amazing kitchens, simply click here.


Memorial Day: 
Let us never forget

A day after Memorial Day – let us never forget the brave Men and Women who fought so hard for our freedom.  We thank you!

Ready for Summer:
My backyard

The long holiday weekend inspired me to purchase many potted plants and herbs.  Hubby got the fountains running and the tree trimming occurred.  We are now ready to enjoy the outdoors and drink and dine al fresco!

Favorite City:
I Heart SF

Living less than an hour away from San Francisco, I try to visit often but quite frankly not enough.  Each time I go, I realize how blessed I am that I am so close to this amazing city, where others travel from all ends of the earth to visit this magical city full of wonderful sites, great restaurants and iconic places to see.  Check out this link for a SF insider’s choice of places to see.

Fun App:
What’s the Saying?

I stumbled upon this app by happen stance.  Once I downloaded it, I was hooked.  If you like to challenge your brain, you might just want to download.  Can you guess this one?

Masterchef Season 4

It is back!  One of my favorite shows on television and it is inspiring to see everyday home chefs compete to win the title of Masterchef.  If you remember watching season one, and then you might recognize my friend Azmina.  Are you a fan of Masterchef?

Favorite Coffee:

Starbucks or Peet’sOften in the Bay Area, it is divided as to which one folks prefer, especially since Peet's Coffee is a Bay Area original.  I have been a Peet's fan since college.  The richness of the coffee and the cool ambiance of their stores along with the handcrafted taste of each latte, make this an inspirational coffee establishment for me.  Hubby and I enjoyed a Peet's coffee on the Memorial Day Holiday.

All About Appetizers

Pinterest is the grand daddy of inspiration.  With the vast photos at your fingertips and the ability to “pin” until your fingers are weary, you can simply dream, be inspired, collect, plan and discover new ideas all from your computer or smart phone.  I created my first “group board” on Pinterest called – All About Appetizers.  It just made sense, since that is my absolute favorite thing to make and wanted to share my passion with everyone.  


  1. That looks so incredible! I am the biggest fan of pineapple upside down anything.

  2. Oh my, that cake! SLURP!!!
    And that app you mentioned? I downloaded it about 3 days ago, it is so tough! You breeze through 3 or 4 pics and then get stuck COMPLETELY on one for ages. Then you just happen to pick it up again and it is blatantly obvious! Weirdest game ever :)
    Janie x

  3. The decadent salted caramel drizzle really elevates this pineapple upside down cake to super-star status! *yum!*

    Your backyard looks gorgeous and ready to receive the warmth and fun of summer. :D

  4. I love these little cakes and the salted caramel drizzle sounds divine!

  5. Yum Lisa!!! Truly inspired pineapple upside down cakes! Your backyard looks so inviting;-) Hope you enjoyed a wonderful holiday weekend;-)

  6. I have never made pineapple upside down cakes, but I need to change that - yours look so delicious!! Especially with the salted caramel! Do you think it would work well with fresh pineapple?

    1. I think it would be fantastic with fresh pineapple! Let me know if you make it and how you like it! Have a great week!

  7. Fun post!!! My husbands fav dessert is pineapple upside down cake I can't wait to make this for him on father's day! Peet's is better than Starbucks any day and thanks for the app tip!

  8. Oh my goodness gracious, that looks incredible!

    Happy Blogging!
    Happy Valley Chow

  9. I just happened across your blog and I am enjoying exploring it. You have so much info on here. I read about Tyler Florence's restaurant and was intrigued. So sorry to hear that it closed. I make an upside down cake in muffin tins too! I will have to post it on my blog - it's a bit different from yours. Keep up the good work, I look forward to seeing more posts from you.

  10. caramel-be still my heart:)Love this fun and easy cake to whip up for an impromptu dinner party. Your backyard looks so sunny and pretty, Lisa!

  11. Your yard looks so inviting; I can see enjoying Friday night bites in those comfy chairs. :)

    Okay, pineapple upside down cake was my childhood favorite dessert. Love that you made them in individual portions. :)

  12. Laura my husbands favorite cake is pineapple upside down but these little cakes take them to the next level with that wonderful salted caramel, what a fabulous recipe.


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