Description
Mini Pineapple Upside Down Cakes are delightful individual-sized treats featuring caramelized pineapple slices and cherries baked into a moist, buttery cake base.
Ingredients
Units
Scale
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 6 pineapple rings (canned or fresh)
- 6 maraschino cherries
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1 egg
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 6-cup jumbo muffin tin or ramekins.
- Pour melted butter evenly into the bottoms of the muffin cups. Sprinkle brown sugar on top of the butter.
- Place one pineapple ring in each muffin cup and center a maraschino cherry in each ring.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter and granulated sugar until light and fluffy. Beat in egg and vanilla extract.
- Alternately add the flour mixture and milk to the creamed mixture, mixing until just combined.
- Divide batter evenly over the pineapple slices in the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes, then carefully invert onto a wire rack or plate to reveal the pineapple topping.
Notes
- Use fresh pineapple for a less sweet, more natural flavor.
- Make sure to invert the cakes while still warm to prevent sticking.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 mini cake
- Calories: 280
- Sugar: 28g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg