Description
These Mini Pineapple Upside Down Cakes are a fun, single-serving twist on the classic dessert. Perfectly caramelized pineapple slices with a cherry center sit atop a moist vanilla cake base.
Ingredients
Units
Scale
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 6 pineapple rings (canned or fresh)
- 6 maraschino cherries
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 1/2 cup milk
- 1 large egg
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 6-cup jumbo muffin tin.
- Divide the melted butter evenly among the muffin cups. Sprinkle 1 tablespoon of brown sugar into each cup.
- Place a pineapple ring in each cup. Add a cherry in the center of each ring.
- In a mixing bowl, cream softened butter and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet mixture alternately with milk, beginning and ending with dry ingredients. Mix until just combined.
- Spoon batter evenly over the pineapple slices in each muffin cup.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes, then carefully invert onto a wire rack or plate to release the cakes.
Notes
- Use canned pineapple rings for convenience.
- Make sure not to overfill the muffin cups to avoid overflow.
- Serve warm or at room temperature for best flavor.
Nutrition
- Serving Size: 1 mini cake
- Calories: 280
- Sugar: 28g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg