Description
These Mini Pineapple Upside Down Cakes are a delightful twist on the classic dessert, featuring caramelized pineapple and cherries atop a moist, buttery cake base, perfect for individual servings.
Ingredients
Units
Scale
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 6 pineapple rings (canned or fresh), cut in halves
- 12 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 1/2 cup milk
- 1 large egg
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Pour melted butter evenly into the bottom of each muffin cup, then sprinkle about 2 teaspoons of brown sugar over the butter in each cup.
- Place half a pineapple ring in each cup, then top with a maraschino cherry in the center.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with dry ingredients. Mix just until combined.
- Spoon the batter over the pineapple and cherry layer in each muffin cup, filling about 3/4 full.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool for about 5 minutes in the pan, then carefully invert onto a baking sheet or platter.
Notes
- Use silicone muffin pans or line metal ones to help release the cakes easily.
- Don’t let the cakes cool completely in the pan or they might stick.
- Serve warm with a scoop of vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 mini cake
- Calories: 210
- Sugar: 20g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg