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Mini Pineapple Upside Down Cakes Recipe

Mini Pineapple Upside Down Cakes

Welcome to the delightful world of Mini Pineapple Upside Down Cakes, where tropical flavors meet cake perfection! This charming dessert is not only a visual treat but also a delicious way to satisfy your sweet tooth.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1/2 cup unsalted butter divided
  • 1/2 cup brown sugar packed
  • 1 can sliced pineapple 20 oz, drained
  • Maraschino cherries
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt

Equipment

  • Muffin Tin
  • Mixing bowls
  • Measuring Cups and Spoons
  • Whisk
  • Spatula
  • Small saucepan
  • Toothpick
  • Cooling rack
  • Serving Platter

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: Grease the muffin tin with a light layer of butter or cooking spray.
  3. Step 3: In a small saucepan, melt 1/4 cup of unsalted butter over low heat. Add brown sugar and stir until dissolved.
  4. Step 4: Pour the butter and brown sugar mixture into the bottom of each muffin cup.
  5. Step 5: Place a slice of drained pineapple in each cup and add a maraschino cherry in the center.
  6. Step 6: In a mixing bowl, cream the remaining 1/4 cup of unsalted butter and granulated sugar together until light and fluffy.
  7. Step 7: Add eggs, milk, and vanilla extract to the butter and sugar mixture and beat until smooth.
  8. Step 8: In a separate bowl, whisk together flour, baking powder, and salt.
  9. Step 9: Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  10. Step 10: Spoon the batter over the pineapple slices in each muffin cup, filling about two-thirds full.
  11. Step 11: Bake for 20-25 minutes or until a toothpick comes out clean.
  12. Step 12: Allow the mini cakes to cool in the pan for about 5 minutes before inverting onto a serving platter.
  13. Step 13: Serve warm, optionally with vanilla ice cream.

Notes

Store leftover mini cakes in an airtight container in the refrigerator for up to 3 days. Reheat before serving.