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Mini Pineapple Upside-Down Cakes (With Video)
Ingredients
  • subheading: For the rum caramel sauce:
  • ¾ cup granulated sugar
  • ¼ cup hot water
  • 1 cup heavy cream
  • 2 tablespoons dark rum
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cold unsalted butter
  • subheading: For the cakes:
  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for ramekins
  • ½ cup packed dark-brown sugar
  • Kosher salt
  • Six ¼-inch-thick slices fresh pineapple
  • 1 cup granulated sugar
  • 1 vanilla bean, scraped
  • 2 large eggs
  • 1 ¾ cups cake flour (not self-rising)
  • 1 ¾ teaspoons baking powder
  • ⅔ cup whole milk
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