Description
Mini Pineapple Upside Down Cakes are a delightful twist on the classic pineapple upside-down cake. These individual-sized cakes are moist, sweet, and topped with caramelized pineapple, maraschino cherries, and a buttery brown sugar glaze.
Ingredients
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- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 8 oz pineapple rings, drained (reserve juice)
- 6 maraschino cherries
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1/2 cup milk
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 6-cup muffin tin or mini cake pan.
- In a small bowl, melt the butter and mix with the brown sugar. Spoon 1 tablespoon of this mixture into the bottom of each muffin cup.
- Place a pineapple ring in each muffin cup and top with a maraschino cherry in the center of each pineapple ring.
- In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, beat the egg, then add milk and vanilla extract. Mix the wet ingredients into the dry ingredients until just combined.
- Pour the batter evenly over the pineapple rings in each muffin cup.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool for 5 minutes before running a knife around the edges to loosen them. Invert the muffin tin onto a serving plate to release the cakes.
- Serve warm and enjoy!
Notes
- For a more tropical flavor, you can add a bit of coconut extract to the batter.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Make sure to drain the pineapple well to avoid excess moisture in the cakes.
Nutrition
- Serving Size: 1 mini cake
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg