Description
A handheld twist on the classic pineapple upside down cake, featuring a buttery cookie base and a caramelized pineapple topping.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (8oz) crushed pineapple, drained well
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together 1/2 cup butter and 3/4 cup brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Sift in flour, baking soda, and salt, mixing until just combined.
- On the baking sheet, place a small pinch of brown sugar and a teaspoon of drained pineapple in 24 small spots.
- Scoop 1 tablespoon of dough and press it firmly over each pineapple/sugar mound.
- Bake for 12-15 minutes or until edges are golden.
- Allow to cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American