Description
These Mini Pineapple Upside Down Cakes are a delightful twist on the classic dessert, featuring caramelized pineapple rings and cherries atop moist, buttery mini cakes.
Ingredients
Units
Scale
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 6 canned pineapple rings
- 6 maraschino cherries
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1 large egg
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin with non-stick spray or butter.
- Pour about 1 teaspoon of melted butter into the bottom of each muffin cup, then sprinkle 1 tablespoon of brown sugar on top.
- Place a pineapple ring in each cup, trimming to fit if needed, and place a maraschino cherry in the center of each ring.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Spoon the batter evenly over the pineapple in each muffin cup.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool for 5 minutes, then run a knife around the edges and invert onto a wire rack or tray to cool completely.
Notes
- You can use fresh pineapple instead of canned, just slice thinly and core the center.
- Serve warm with a scoop of vanilla ice cream for extra indulgence.
- Be sure to invert the cakes while they’re still warm to avoid sticking.
Nutrition
- Serving Size: 1 mini cake
- Calories: 280
- Sugar: 27g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg