Description

Mini Pineapple Upside Down Cakes are a delightful twist on the classic dessert. These individual cakes feature a caramelized pineapple topping, buttery cake base, and a perfect balance of sweetness and tang. They are great for serving at parties or as a personal-sized treat.

Ingredients

Units Scale

1/2 cup unsalted butter, softened
1/2 cup brown sugar
6 pineapple rings (canned or fresh)
6 maraschino cherries
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup milk

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 6-cup muffin tin.
In a small bowl, melt the butter and brown sugar together in the microwave or on the stovetop. Stir until smooth.
Divide the melted sugar mixture evenly between the muffin cups.
Place one pineapple ring and a maraschino cherry in the center of each muffin cup, on top of the sugar mixture.
In a separate bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream together the granulated sugar and butter. Add the egg and vanilla extract, and beat until smooth.
Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
Evenly divide the batter among the muffin cups, covering the pineapple rings and cherries.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool for 5 minutes, then carefully invert the muffin tin onto a plate to release the cakes. Serve warm.

Notes

Ensure the pineapple rings are drained well if using canned pineapple to prevent excess moisture.
You can use fresh pineapple if preferred, but canned pineapple rings are typically more convenient.
For a twist, try using coconut milk in place of regular milk for a tropical flavor boost.

Nutrition

Serving Size: 1 mini cake
Calories: 250
Sugar: 25g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 2g
Cholesterol: 50mg