Description
These Mini Pineapple Upside Down Cakes are a fun twist on the classic dessert, featuring caramelized pineapple rings and cherries atop moist, buttery individual cakes.
Ingredients
Units
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- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 6 canned pineapple slices
- 6 maraschino cherries
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1 large egg
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 6-cup muffin tin or jumbo muffin tin.
- In a small bowl, mix melted butter and brown sugar. Spoon about 1 tablespoon into each muffin cup.
- Place a pineapple ring in each cup on top of the sugar mixture. Place a cherry in the center of each ring.
- In a medium bowl, beat together the flour, granulated sugar, softened butter, milk, egg, baking powder, salt, and vanilla extract until smooth.
- Spoon the batter evenly over the pineapple slices, filling each cup about 3/4 full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the tin for 5 minutes, then run a knife around the edges and invert onto a wire rack or serving plate.
- Serve warm or at room temperature.
Notes
- You can substitute fresh pineapple slices for canned if desired.
- Be sure to invert the cakes while still warm to avoid sticking.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 mini cake
- Calories: 270
- Sugar: 28g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg