Description
Mini Pineapple Upside Down Cakes are a delightful twist on the classic dessert, made in muffin tins for individual servings. They feature a caramelized pineapple and cherry topping with a moist buttery cake.
Ingredients
Units
Scale
- 1/4 cup unsalted butter (for topping)
- 1/2 cup packed brown sugar
- 6 pineapple rings, cut in halves or quarters
- 12 maraschino cherries
- 1 and 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- Melt 1/4 cup butter and evenly distribute it into the bottom of each muffin cup. Sprinkle 1/2 tablespoon of brown sugar into each.
- Place a pineapple piece and a cherry in each muffin cup on top of the sugar.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in eggs, one at a time, then add vanilla extract.
- Mix in sour cream and milk until combined.
- Gradually mix in the dry ingredients until just combined.
- Spoon batter evenly into each muffin cup over the fruit mixture.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then carefully invert onto a tray to release the cakes.
- Serve warm or at room temperature.
Notes
- You can use crushed pineapple instead of rings for easier layering.
- Let the cakes sit for just a few minutes before inverting to prevent sticking.
- Best served the day they are made but can be stored in an airtight container for 2 days.
Nutrition
- Serving Size: 1 mini cake
- Calories: 220
- Sugar: 22g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg