Description
These Mini Pineapple Upside Down Cakes are delightful single-serving treats featuring caramelized brown sugar and butter topping, sweet pineapple slices, and cherries. Moist and fluffy vanilla cake batter bakes beneath the fruit topping, creating a classic dessert that’s perfect for parties or a sweet snack.
Ingredients
Scale
Topping
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1 can sliced pineapples, drained
- Maraschino cherries
Cake Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a muffin tin thoroughly to prevent sticking.
- Prepare the Topping: Melt the butter in a saucepan over medium heat. Stir in the brown sugar until the mixture is smooth and fully combined, creating a caramel-like base for the topping.
- Assemble Topping in Muffin Cups: Evenly pour the butter and brown sugar mixture into each cup of the muffin tin. Place one pineapple slice and a maraschino cherry on top of the butter-sugar mixture in each cup.
- Mix Wet Ingredients: In a mixing bowl, cream together the granulated sugar and egg until the mixture is fluffy and pale. Then add the milk and vanilla extract, mixing well to combine all wet components.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasonings.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet ingredient mixture until just combined, being careful not to overmix to keep the batter light and fluffy.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow space for rising.
- Bake the Cakes: Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the mini cakes to cool for a few minutes in the tin, then invert them onto a serving plate, so the pineapple and cherry topping is on top. Serve warm or at room temperature.
Notes
- Be sure to grease the muffin tin well to make removing the cakes easier.
- You can substitute fresh pineapple rings if preferred, but fresh fruit should be slightly cooked or caramelized first for best results.
- Allow cakes to cool slightly before inverting to prevent breaking.
- For a richer flavor, consider adding a teaspoon of rum or pineapple juice to the batter.
- These mini cakes are best enjoyed within 2 days but can be stored in an airtight container at room temperature.
