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