Irresistible Mini Pineapple Upside Down Cakes Recipe

Mini Pineapple Upside Down Cakes are like sunshine on a plate, bursting with sweet pineapple and buttery goodness. rich chocolate cake alternative Imagine the aroma wafting through your kitchen, tempting you to take a bite before they even cool down.

These delightful mini cakes are perfect for any occasion, whether you’re hosting a party or simply indulging yourself. They bring back memories of family gatherings where we’d all fight over the last slice, creating laughter and delicious chaos. fun no-bake dessert option perfect summer dessert pairing.

Sharing this recipe always brings smiles and requests for seconds from my friends who can’t resist that caramelized topping. For more inspiration, check out this Mexican Pastel Azteca recipe recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pineapple Rings: Opt for those packed in juice rather than syrup for a lighter taste.

• Maraschino Cherries: These add a pop of color and sweetness; make sure they’re bright red!

• Unsalted Butter: Use real butter for rich flavor; it makes all the difference in baking.

• Brown Sugar: This adds that caramelized edge that pairs perfectly with the pineapple.

• All-Purpose Flour: Standard flour works great; sift it to keep your cakes light and fluffy.

• Baking Powder: Ensure it’s fresh for the best rise; nobody likes flat cakes.

• Granulated Sugar: Just enough sweetness to balance flavors; adjust based on your preference.

• Eggs: Room temperature eggs mix better into batter, leading to a smoother consistency.

• Milk: Use whole milk for richness, but alternatives can work if you’re dairy-free.

• Vanilla Extract: Always opt for pure vanilla extract; it makes the world of difference in flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C) while you prepare your muffin tin by coating it with nonstick spray or butter.

Create the Topping Mixture: In a small saucepan over medium heat, melt butter and brown sugar together until bubbly and caramelized. Remove from heat once it smells heavenly.

Assemble the Base Layer: Pour the caramelized mixture evenly into the bottom of each muffin cup. Place one pineapple ring in each cup and top with a cherry in the center.

Mix Your Batter: In another bowl, whisk together flour, baking powder, granulated sugar, milk, eggs, and vanilla until smooth. Avoid overmixing—keep it gentle!

Add Batter to Each Cup: Spoon the cake batter over the pineapple layer carefully, filling each cup about three-quarters full. Resist the urge to lick those fingers just yet!

Bake Until Golden Brown: Bake for 20-25 minutes or until golden brown. You’ll know they’re done when they spring back when lightly pressed on top.

Let them cool slightly before flipping them onto a plate—trust me; patience pays off when you see that glorious upside-down presentation!

And there you have it! Mini Pineapple Upside Down Cakes that are not only delicious but also bring joy with every bite. unique Hawaiian-inspired treat Enjoy these little pieces of paradise at your next gathering or whenever you need a tropical escape!

Perfecting the Cooking Process

Start by preheating your oven while you prepare the batter. Pour the batter into greased muffin tins, place pineapple rings on top, and bake until golden brown for best results.

Add Your Touch

Try adding coconut flakes or crushed macadamia nuts to the batter for a tropical flair. You can also swap out the pineapple for peaches or cherries to mix things up.

Storing & Reheating

Store leftover Mini Pineapple Upside Down Cakes in an airtight container at room temperature. Reheat in the microwave for 15-20 seconds to enjoy warm and gooey goodness. For more inspiration, check out this delightful breakfast recipes recipe.

Sharing these Mini Pineapple Upside Down Cakes with friends brought back fond memories of my grandmother’s kitchen, where laughter and delicious smells filled the air.

FAQ

How can I make Mini Pineapple Upside Down Cakes gluten-free?

Simply substitute regular flour with a gluten-free blend for tasty results.

Can I use different fruits in Mini Pineapple Upside Down Cakes?

Yes! Try using peaches, cherries, or even strawberries for a vibrant twist.

What should I serve with Mini Pineapple Upside Down Cakes?

They pair beautifully with vanilla ice cream or whipped cream for extra indulgence.

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Mini Pineapple Upside Down Cakes

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• Author: Sarah Martinez
• Total Time: 40 minutes
• Yield: Makes approximately 10 mini cakes 1x

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Description

Mini Pineapple Upside Down Cakes are a delightful twist on the classic dessert, offering individual servings that are perfect for sharing at gatherings or enjoying solo. Bursting with sweet, caramelized pineapple and a buttery cake base, these mini treats not only look stunning but also fill your kitchen with an irresistible aroma. Easy to make and fun to customize, they are sure to become a favorite at any occasion.

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Ingredients

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• 1 (20 oz) can Canned Pineapple Rings in juice
• 10 Maraschino Cherries
• 1/2 cup Unsalted Butter (1 stick)
• 1 cup Brown Sugar
• 1 cup All-Purpose Flour
• 2 tsp Baking Powder
• 1/4 cup Granulated Sugar
• 2 large Eggs
• 1/2 cup Whole Milk
• 1 tsp Vanilla Extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
2. In a small saucepan, melt butter and brown sugar over medium heat until bubbly. Remove from heat.
3. Pour the caramel mixture into muffin cups, then place one pineapple ring and a cherry in each.
4. In a bowl, whisk flour, baking powder, granulated sugar, milk, eggs, and vanilla until smooth.
5. Spoon the batter over the pineapple layer until cups are three-quarters full.
6. Bake for 20-25 minutes or until golden brown and springy to touch.
7. Allow to cool slightly before flipping onto a plate.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini cake (60g)
• Calories: 210
• Sugar: 18g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 40mg