Pineapple upside-down cookies taste just like mini cakes. They are perfect to eat without a fork and would look beautiful on a snack table or for a bake sale.
Course: Dessert
Keyword: bake sale, brown sugar, cake cookies, maraschino cherries, pineapple slices, pineapple upside-down cake
Ingredients
1cupbutterroom temperature
1 1/2cupssugar
2eggs
3teaspoonsvanilla extract
1/2cupsour cream
3cupsflour
1teaspoonbaking powder
1teaspooncornstarch
1/2teaspoonsalt
2, 20-ouncecans sliced pineapples in pineapple juice
6ouncesmaraschino cherries
1/2cupbuttermelted
1cuppacked brown sugar
Instructions
Preheat the oven to 350 degrees. Have a couple six-well mini round cake pans or a couple 12-well cupcake tins at the ready. (There’s no need to grease them.)
In a large mixing bowl, beat the butter and sugar until it is light and fluffy.
Beat in the eggs, vanilla and sour cream, and then beat in the flour, baking powder, cornstarch and salt. Set the mixture aside.
In another bowl, combine the melted butter with the brown sugar, and stir until it is well combined.
If you are using a cake pan, add one tablespoon of the brown sugar mixture to each well. You will likely end up making about 12 to 13 cookies. If you are using a cupcake tin, add about three-fourths of a tablespoon of the brown sugar mixture to the wells until you run out. You may end up making somewhere between 15 and 20 cookies. Spread the brown sugar mixture around to cover the bottom of each well.
Add a pineapple slice to each well. (If you are using a cupcake tin, you’ll want to take a small chunk out of each slice so that it fits flat in the bottom of the well. You can either eat the extra chunks and tell no one or use them to create a ring in one of the wells, too.)
Place a cherry at the center of each pineapple slice.
For the cake pan, use a one-inch cookie scoop to add about three tablespoons of the cookie dough to each well. For the cupcake tin, add around two tablespoons. You only want the mixture to come up about three-fourths of the way in the well.
Bake for 25 minutes or until the edges of the cookies are golden brown.
Let the cookies cool for 10 minutes, and then invert the pan onto waxed paper (be ready for a little bit of a mess, and you may have to rescue some stuck-on pineapples from the pan and place them back on top of the cookies).
Let the cookies cool completely before serving. Store any leftovers in an airtight container.