{"id":39,"date":"2013-10-02T02:31:00","date_gmt":"2013-10-02T02:31:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2013\/10\/02\/pineapple-upside-down-mini-cakes\/"},"modified":"2026-05-05T13:13:04","modified_gmt":"2026-05-05T05:13:04","slug":"pineapple-upside-down-mini-cakes","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2013\/10\/02\/pineapple-upside-down-mini-cakes\/","title":{"rendered":"Pineapple Upside Down Mini Cakes"},"content":{"rendered":"
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Okay, this may not be the healthiest of desserts, but now and then we need to have a treat! My version is certainly healthier than most, as it has rapadura and coconut sugars and uses spelt flour. You could substitute white spelt flour for wholemeal to make it even better for you.
I also use pineapple in juice, instead of syrup, to reduce the sugar content further.<\/p>\n

I made this in the Thermomix, but a regular mixer is fine. You’ll need to use the stove for the caramel.<\/p>\n

Pineapple Upside Down Cakes<\/b><\/div>\n
The recipe was originally designed for a muffin tin that has a wide base. Since I didn’t have one, I used 4 mini springform tins instead.<\/div>\n
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\u00a0Luscious Coconut Sugar Caramel<\/div>\n
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\u00a0Pineapple and Cherries in the pans<\/div>\n
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\u00a0Baked and ready to turn out.<\/div>\n

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\n The Bush Gourmand<\/span>\n <\/div>\n

Pineapple Upside Down Mini Cakes<\/h2>\n
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\n Print Recipe<\/a>\n \n \n <\/div>\n <\/div>\n <\/div>\n
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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a><\/div>\n
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Ingredients
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