Empty
each ramekin upside down on a pretty plate and drizzle with a little ghee, or serve in a tiny ghee puddle.
Then gently remove each layer of cake by turning
each ramekin upside down, I slide in a butter knife to help release them.
Place
each ramekin upside down in the skillet and tap on the bottom until the bun comes out.
Turn
ramekins upside down onto dessert plates and serve.
Not exact matches
If you're looking to serve this to a larger group, I would recommend just doubling the recipe and buying more
ramekins... or maybe making my clementine
upside down cake.
Remove from the oven and place a plate
upside down on top of the
ramekin.
I cut down the butter and brown sugar, which usually gives pineapple
upside - down cake that glazed appearance, but feel free to add more to the
ramekins before adding the pineapple on top for a sweeter cake.