Description
Mini Pineapple Upside Down Cakes are a delightful twist on the classic upside-down cake, packed with tropical flavors and a touch of nostalgia. Perfect for any occasion, these mini treats are easy to make and delicious to eat.
Ingredients
Butter, melted
Packed brown sugar
Pineapple rings (canned or fresh pineapple slices)
Maraschino cherries
Pineapple juice (from can or fresh)
All-purpose flour
Granulated sugar
Butter, softened
Baking powder
Salt
Whole milk
Egg
Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly with butter or cooking spray.
- In a small bowl, mix the melted butter and brown sugar until well combined.
- Divide this mixture evenly among the 12 muffin cups, spreading it to cover the bottom of each cup.
- Place one pineapple ring in each muffin cup, pressing gently into the brown sugar mixture.
- Add one maraschino cherry in the center of each pineapple ring and drizzle a small amount of pineapple juice over each cup.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide the cake batter evenly among the muffin cups, filling each about ⅔ full. Make sure the batter covers the pineapple rings completely.
- Bake for 20-25 minutes, or until a toothpick inserted into the cake portion comes out clean. Check that the tops are golden brown before removing them from the oven.
- Let the cakes cool in the pan for exactly 5 minutes. Run a knife around the edges of each cake to loosen them from the pan.
- Immediately invert the muffin tin onto a large serving tray or individual plates. Tap gently and lift the pan slowly to reveal the mini pineapple upside-down cakes.
Notes
- Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Dairy-Free Option: Swap butter for coconut oil and use plant-based milk instead of whole milk.
- Fresh Pineapple: Fresh pineapple slices can be used for a fresher, more vibrant taste.
- Flavor Twist: Add cinnamon or nutmeg to the cake batter for extra warmth and spice.
- Storage: Store leftover cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheating: Reheat in the microwave for 15-20 seconds or in a 350°F oven for 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 215
- Sugar: 28g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
