Description
These Mini Pineapple Upside Down Cakes are a fun and delicious twist on the classic dessert, featuring caramelized pineapple rings and cherries atop moist, buttery individual cakes.
Ingredients
Units
Scale
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 6 pineapple rings (canned or fresh)
- 6 maraschino cherries
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1 large egg
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin.
- Pour 1-2 teaspoons of melted butter into each muffin cup, then sprinkle 1 tablespoon of brown sugar on top.
- Place a pineapple ring (cut to fit if necessary) into each cup, and place a cherry in the center of each ring.
- In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
- Spoon the batter evenly over the pineapple and cherries in each cup.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan for 5 minutes, then carefully invert onto a wire rack or tray. Serve warm or at room temperature.
Notes
- Use canned pineapple rings for convenience, but fresh works just as well.
- Serve with a scoop of vanilla ice cream for an extra treat.
- These can be made a day ahead and stored in an airtight container.
Nutrition
- Serving Size: 1 mini cake
- Calories: 280
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg