Mini Pineapple Upside-Down Cakes (With Video)

Yield:

6

Martha's mini pineapple upside-down cakes are single servings of the classic dessert. Each person gets their own buttery vanilla cake, topped with a slice of fresh—not canned—pineapple and the delicious caramel that defines an upside-down cake. And, it gets even better—there is also decadent rum caramel sauce that's served warm with the just-out-of-the-oven cakes. It’s a finishing touch that takes this dessert to the next level.

Directions

Make caramel for sauce:

Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes.
Add cream:

Remove the pan from the heat and immediately add the heavy cream (be careful—the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
Stir in remaining ingredients

Remove the pan from the heat and stir in the rum, vanilla, and butter.

Sauce should be served warm, so reheat gently when cakes come out of the oven.
Preheat oven and prep ramekins:

Preheat oven to 350°F. Generously butter six 10-ounce (3 1/2-by-2 1/2-inch) ramekins and place on a rimmed baking sheet.
Melt caramel for cakes:

Melt 8 tablespoons butter in a small saucepan. Add brown sugar and a pinch of salt, and cook, stirring, until sugar is melted and sauce is smooth, about 3 minutes.
Divide caramel between ramekins and fit pineapple slice into each:

Divide caramel mixture evenly between ramekins. Using a 3 1/2-inch round cutter, trim pineapple slices to fit into the bottom of each ramekin. Use a small round cutter to remove the core from pineapple rounds, and place one round in the bottom of each ramekin.
Beat remaining butter, sugar, and vanilla:

In the bowl of an electric mixer fitted with the paddle attachment, beat the remaining 10 tablespoons butter, granulated sugar, and vanilla seeds until light and fluffy.
Add eggs; whisk dry ingredients:

Add eggs, 1 at a time, beating well after each addition. Whisk together flour, baking powder, and 1/2 teaspoon salt.
Add flour mixture to butter mixture in sections:

Gradually add flour mixture to butter mixture in 3 additions, alternating with milk and starting and ending with flour mixture.
Divide batter between ramekins and bake:

Divide batter between prepared ramekins. Bake until golden and a toothpick inserted into centers comes out clean, 30 to 35 minutes.
Cool, invert, and serve with sauce:

Let cakes cool 1 minute before inverting onto serving plates. Serve warm with rum sauce.