Piña Colada Mini Cakes
Ingredients
⅓ cup
GOYA® Unsalted Stick Butter
¾ cup
packed brown sugar
2 tbsp.
corn syrup
12
rounds GOYA® Sliced Pineapple in Heavy Syrup, drained
24
stemless maraschino cherries, divided
1 pkg. (15.25 oz.)
yellow cake mix
1 cup
(from 33.8 oz.) GOYA® Pineapple Juice
½ cup
GOYA® Vegetable Oil
3
eggs
2 tsp.
lime zest
For the Frosting:
1 cup
GOYA® Cream of Coconut, refrigerated overnight
1 cup
heavy cream
¼ cup
icing sugar, sifted (optional)
1 tsp.
GOYA® Lime Juice (optional)
About
These adorable mini cakes are an explosion of tropical flavors! Transform Piña Colada - the tropical drink - into a luscious mini upside-down cake! Here, we take the classic Piña Colada flavors - coconut, pineapple - and infuse them into every cake. Top with Coconut Whipped Cream and maraschino cherries.
Directions
Step 1
Preheat oven to 350˚F. Grease 12 jumbo muffin cups; set aside. In small saucepan set over medium heat, melt butter, brown sugar and corn syrup until brown sugar dissolves and starts to bubble. Spoon evenly into muffin cups. Top with 1 pineapple round; place 1 maraschino cherry in center of pineapple. Set aside.
Step 2
Prepare cake mix according to package directions, substituting pineapple juice for milk or water. Mix in oil, eggs and lime zest. Scoop batter over pineapple, filling cups about two-thirds full.
Step 3
Bake for 20 to 25 minutes or until tester inserted into cakes comes out clean. Transfer to rack; let stand for 5 minutes. Invert gently onto baking sheet so that pineapple rounds are on top; let cool completely.
Step 4
Meanwhile, carefully spoon out firm, hardened layer of coconut cream at top of can into bowl (reserve coconut water for another use). Using electric mixer, beat coconut cream, heavy cream, icing sugar and lime juice until light and fluffy; dollop over cakes. Garnish with remaining maraschino cherries.