Description
Pineapple Upside-Down Mini Cakes are a delightful and individual-sized dessert featuring a caramelized pineapple topping on a moist cake base.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 can pineapple slices, drained
- 1/4 cup brown sugar
- Maraschino cherries (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a small bowl, melt the butter and mix with brown sugar to create a caramel base.
- Pour the caramel mixture into the bottom of each muffin cup.
- Place a pineapple slice in each cup, and add a cherry in the center if desired.
- In a mixing bowl, cream together the softened butter and granulated sugar.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- In another bowl, combine the flour and baking powder, then gradually add to the wet mixture.
- Pour the batter over the pineapple slices in the muffin tin.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool for a few minutes before inverting onto a serving plate.
Notes
- For a richer flavor, use brown sugar in the cake batter.
- These mini cakes can be served warm or at room temperature.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Pineapple Upside-Down Mini Cakes, dessert, baking, pineapple, mini cakes