Mini Caramelized Pineapple Butter Rum Cake Recipe
Caramel Foster
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Ingredients
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Cake
Caramelized Pineapple
Garnish
Method
Cake Preparation
- 1
Prepare the Batter
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 2
Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- 3
Bake the Cake
Preheat the oven to 350°F (175°C). Grease and flour mini cake pans. Pour the batter into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
Caramelized Pineapple
- 4
Caramelize the Pineapple
In a skillet over medium heat, melt the butter. Add the brown sugar and stir until dissolved. Add the pineapple rings and cook for about 5-7 minutes, until caramelized. Pour in the dark rum and allow to flame for a few seconds before extinguishing the flame.
Assembly
- 5
Assemble the Cake
Once the cakes are cooled, top each mini cake with a generous spoonful of the caramelized pineapple. Add a dollop of whipped cream on top and garnish with mint leaves.
