Description
These Mini Pineapple Upside Down Cakes are individual-sized versions of the classic dessert, featuring caramelized pineapple rings and cherries baked into moist vanilla cakes. They’re perfect for parties, gatherings, or anytime you want a personal treat.
Ingredients
Units
Scale
- 1/4 cup unsalted butter, melted (for topping)
- 1/2 cup brown sugar (for topping)
- 6 pineapple rings, cut to fit muffin cups
- 6 maraschino cherries
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (for batter)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 6-cup jumbo muffin tin or a 12-cup regular muffin tin.
- In a small bowl, combine melted butter and brown sugar. Spoon about 1 tablespoon into each muffin cup.
- Place a piece of pineapple and a cherry in the center of each cup over the sugar mixture.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Add the dry ingredients alternately with milk, starting and ending with dry. Mix until just combined.
- Spoon the batter over the pineapple in each muffin cup, filling about 3/4 full.
- Bake for 20–25 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes, then carefully invert onto a wire rack or serving plate. Serve warm or at room temperature.
Notes
- You can use crushed pineapple if rings don’t fit—just drain well and spoon a layer into each cup.
- Store leftovers in an airtight container for up to 2 days at room temperature.
- Add a pinch of cinnamon to the batter for extra flavor.
Nutrition
- Serving Size: 1 mini cake
- Calories: 260
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg