Description
These Mini Pineapple Upside Down Cakes are a delightful twist on the classic dessert. Each individual cake features a caramelized pineapple topping, baked into a moist, buttery cake. Perfect for a fun and personal-sized treat!
Ingredients
Units
Scale
- 1/4 cup butter, melted
- 1/4 cup packed brown sugar
- 1 can (8 oz) pineapple rings, drained (reserve juice)
- Maraschino cherries (optional, for garnish)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1 large egg
Instructions
- Preheat the oven to 350°F (175°C). Grease a 6-cup muffin tin or line with paper liners.
- In a small bowl, mix the melted butter and brown sugar. Spoon 1 tablespoon of the mixture into the bottom of each muffin cup.
- Place a pineapple ring in each muffin cup, and place a maraschino cherry in the center of each ring (optional).
- In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the egg, vanilla extract, and milk. Add the wet ingredients to the dry ingredients and stir until combined.
- Carefully spoon the batter evenly over the pineapple rings in each muffin cup, filling them about 2/3 full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
- Allow the cakes to cool in the pan for 5 minutes before carefully flipping them onto a plate. Serve warm.
Notes
- Use fresh pineapple if desired, but canned pineapple works best for this recipe.
- For a tropical twist, add shredded coconut to the batter or sprinkle on top of the pineapple before baking.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 mini cake
- Calories: 220
- Sugar: 30g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg