Description
These Mini Pineapple Upside-Down Cakes are the perfect combination of buttery caramelized pineapple, sweet cherries, and soft, moist cake. Baked in a muffin tin, these individual-sized treats make serving easy and fun. Whether you’re making them for a party, a family dessert, or just to satisfy your sweet cravings, these mini cakes will bring a touch of tropical bliss to every bite!
Ingredients
For the Topping:
- ¼ cup unsalted butter (melted)
- ½ cup brown sugar
- 6 pineapple rings (cut in half)
- 12 maraschino cherries
For the Cake Batter:
-
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 2 eggs
- ½ cup pineapple juice (reserved from canned pineapple)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare the Muffin Tin:
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin with butter or non-stick spray.
- Make the Topping:
- Pour melted butter evenly into the bottom of each muffin cup.
- Sprinkle brown sugar over the butter.
- Place half a pineapple ring into each cup.
- Add a maraschino cherry in the center of each pineapple.
- Prepare the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating after each addition.
- Mix in vanilla extract.
- Alternate adding the dry ingredients and pineapple juice, mixing until just combined.
- Assemble and Bake:
- Spoon the batter evenly over the pineapple in each muffin cup.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool for 5 minutes, then run a knife around the edges to loosen them.
- Flip and Serve:
- Place a baking sheet or plate over the muffin tin and carefully invert.
- Gently lift the muffin tin to reveal the beautiful caramelized pineapples on top.
- Serve warm and enjoy!
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the cake batter.
- Make-ahead tip: Bake the cakes a day in advance and store them in an airtight container.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw and reheat before serving.
- Dairy-Free Alternative: Use dairy-free butter and substitute eggs with applesauce or a flax egg.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American