Mini Pineapple Upside Down Cakes
Transform your dessert game with these delightful Mini Pineapple Upside-Down Cakes! Bursting with buttery caramelized brown sugar, tangy pineapple, and a pop of bright maraschino cherry, these individual-sized treats are the perfect combination of nostalgic charm and modern convenience. Made using a standard muffin tin, these adorable cakes are not only visually stunning but also incredibly easy to prepare. The fluffy vanilla cake base perfectly complements the rich, fruity topping, ensuring every bite is a harmonious balance of flavors. Ready in under an hour, they’re ideal for parties, special occasions, or a sweet indulgence any day of the week. Serve them warm or at room temperature, and watch these pineapple upside-down mini cakes steal the show! Keywords: Mini Pineapple Upside-Down Cakes, individual desserts, caramelized pineapple, easy dessert recipe, party-friendly sweet treats.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter (for topping)
- 0.5 cup Brown sugar
- 6 Canned pineapple rings
- 6 Maraschino cherries
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 6 tablespoons Unsalted butter (softened, for batter)
- 0.75 cup Granulated sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin, but use only 6 cups for this recipe.
In a small saucepan, melt 6 tablespoons of unsalted butter over medium heat. Stir in the brown sugar until dissolved. Divide this mixture evenly among the 6 greased muffin cups.
Cut the canned pineapple rings in half. Place one half-ring in each muffin cup, arranging it to fit. Add a maraschino cherry in the center of the pineapple.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Add the dry ingredients to the wet mixture in three additions, alternating with the milk (beginning and ending with the dry ingredients). Mix until just combined; do not overmix.
Spoon the batter evenly over the pineapple topping in the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Let the cakes cool in the muffin tin for 5 minutes, then run a knife around the edges to loosen them. Place a baking sheet or tray over the muffin tin and carefully invert to release the cakes.
Serve warm or at room temperature. Enjoy your mini pineapple upside-down cakes!
Nutrition Facts
Calories |
3109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 428.2 g | 156% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 314.2 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 364 mg | 28% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1236 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
