Description
Delightful cookies that blend the classic flavors of pineapple upside down cake in a fun, easy-to-make dessert form.
Ingredients
- 1 cup butter (room temperature)
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1/2 cup sour cream
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 13 canned pineapple slices
- 13 maraschino cherries
- 1/2 cup butter (melted)
- 1 cup light brown sugar (packed)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a USA pan mini round cake pan by setting it aside.
- Cream together the room-temperature butter and granulated sugar until light and fluffy.
- Add the eggs, vanilla extract, and sour cream. Mix until well combined.
- Whisk together flour, baking powder, cornstarch, and salt in another bowl. Gradually incorporate this into the wet ingredients, mixing until just combined.
- Stir melted butter with brown sugar until well blended in a separate bowl.
- Spoon about one tablespoon of the brown sugar mixture into the bottom of each cavity in your mini cake pan.
- Place a pineapple slice on top of each brown sugar layer and pit a maraschino cherry in the center of each slice.
- Using a cookie scoop, add about three tablespoons of cookie dough on top of the pineapple and cherry, then flatten gently.
- Bake the cookies for about 25 minutes or until golden and bubbly.
- Allow the cookies to cool for 10 minutes before inverting them onto a wax paper-covered surface.
- Let them cool completely before enjoying.
Notes
For best taste, consume cookies within 2 – 3 days. Store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American