These Mini Pineapple Upside-Down Cakes are the perfect individual desserts for any occasion. With their caramelized pineapple rings and cherry topping, they’re as delightful to look at as they are to eat. This easy-to-follow recipe creates moist, flavorful cakes that will quickly become a favorite at your gatherings!
Ingredients
For the Topping:
1/4 cup unsalted butter, melted
1/2 cup brown sugar
6 pineapple rings (canned or fresh)
6 maraschino cherries
the Cake Batter:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 cup pineapple juice
1 teaspoon vanilla extract
Instructions Mini Pineapple Upside-Down Cakes
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 6-cup muffin pan or jumbo cupcake tin.
Step 2: Prepare the Topping
Mix the melted butter and brown sugar. Spoon about 1 tablespoon of the mixture into the bottom of each muffin cup.
Place a pineapple ring over the brown sugar mixture in each cup.
Add a maraschino cherry to the center of each pineapple ring.
Step 3: Make the Cake Batter
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the egg, pineapple juice, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 4: Assemble and Bake
Spoon the batter evenly over the pineapple rings in the muffin cups.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean Mini Pineapple Upside-Down Cakes
Step 5: Cool and Invert
Let the cakes cool in the pan for 5 minutes.
Run a knife around the edges of each cake and carefully invert the pan onto a plate or cooling rack.
Tips for Perfect
Extra Moisture: Use the juice from the canned pineapple for the batter to enhance flavor.
Avoid Sticking: Ensure the pan is well-greased, or use parchment paper circles at the bottom of the muffin cups.
Custom Sizes: Use a mini muffin pan for bite-sized cakes or a larger ramekin for bigger servings.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Drizzle caramel sauce over the top for extra decadence.
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories and Nutritional Information (Per Cake, approximately):
- Calories: 220 kcal
- Carbohydrates: 35g
- Protein: 2g
- Fat: 8g
- Sugar: 26g