Description
These Mini Pineapple Upside Down Cakes are individual servings of the classic dessert, featuring caramelized pineapple rings and cherries atop moist vanilla cake. Perfect for parties or portion control!
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
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 1/3 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin or ramekins.
- Pour the melted butter evenly into the bottoms of the muffin cups. Sprinkle brown sugar evenly over the butter.
- Place a pineapple ring in each cup, and place a cherry in the center of each ring.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Add the dry ingredients to the wet ingredients alternately with the milk, mixing until just combined.
- Spoon the batter evenly over the pineapple rings in each cup.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pan for about 5 minutes, then run a knife around the edges and invert onto a baking sheet or serving platter.
Notes
- Use fresh or canned pineapple rings, but make sure to drain canned pineapple well.
- For extra flavor, add a splash of rum or pineapple juice to the batter.
- Best served warm with a dollop of whipped cream or scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 mini cake
- Calories: 260
- Sugar: 24g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg