Pineapple Upside-Down Cake Jars
How cute are these individual cakes!?! Caramelized pineapple topped with yellow cake and cherry preserves. A perfectly portioned snack or after-dinner dessert! They make great take-home gifts too!
Servings: 6
Ingredients
PINEAPPLE:
- 2 T. butter softened
- 2 c. chopped fresh pineapple reserve 2T. pineapple juice
- 2 T. light brown sugar
CAKE:
- 3/4 c. all-purpose flour
- 1/2 c. yellow corn meal
- 1 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. butter softened
- 2/3 c. granulated sugar
- 1 lg. egg
- 1/2 tsp. vanilla extract
- 1/3 c. whole milk
CHERRY GLAZE:
- 1/2 c. cherry preserves
Instructions
- Preheat the oven to 350 degrees. Place six 8-ounce mason jars on a rimmed baking sheet; set aside.
- PINEAPPLE: In a medium skillet, melt 2 tablespoons of butter over medium-high heat. Add the pineapple and brown sugar and cook, stirring occasionally, until the pineapple is slightly softened and golden brown, about 6 minutes.
- CAKE: In a medium bowl, whisk together the flour, cornmeal, baking powder and salt; set aside.
- In a separate bowl, beat 1/2 cup butter and the granulated sugar together with an electric hand mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until incorporated. Reduce the speed to low and add half of the flour mixture, followed by the milk and then the remaining flour, beating just until incorporated.
- Divide the caramelized pineapple among six 8-ounce Mason jars, pressing with a spoon to compact the pineapple slightly. Divide the batter among the jars (a little over 1/3 cup per jar).
- Bake until a wooden pick inserted into the center comes out clean, about 25 to 30 minutes. Transfer to a rack to cool slightly.
- CHERRY GLAZE: Add the cherry preserves to a small saucepan. Heat over medium heat until the jam cooks down slightly. Top each jar with a spoonful of Cherry Glaze.
Notes
Slightly adapted from Valerie Bertinelli