Mini Upside Down Pineapple Cakes
Transform your dessert game with these adorable Mini Upside Down Pineapple Cakes—an irresistible handheld version of the classic tropical treat! Perfectly caramelized brown sugar and butter form a luscious base for vibrant pineapple slices and maraschino cherries, all crowned with a moist vanilla-scented cake batter. Baked in a muffin tin, these personal-sized delights come together in just under an hour, making them ideal for both casual gatherings and elegant occasions. Easy to prepare using simple pantry ingredients, these mini cakes deliver a sweet, pineapple-caramel glaze in every bite. Serve them warm with a dollop of whipped cream or enjoy them at room temperature for a crowd-pleasing dessert that’s as delightful to look at as it is to eat. Keywords: Mini Upside Down Pineapple Cakes, individual desserts, pineapple dessert, easy baking recipe, tropical cake.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter (melted, for greasing pan)
- 0.75 cup Brown sugar
- 6 pieces Pineapple slices (canned or fresh, cut to fit muffin tin)
- 6 pieces Maraschino cherries
- 1.25 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened, for batter)
- 1 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 6-cup standard muffin tin or jumbo muffin tin with melted butter.
In a small bowl, mix the brown sugar and melted butter (for greasing the pan) together. Divide this mixture evenly into the bottom of each muffin cup.
Place a pineapple slice into each muffin cup, trimming the slices as necessary to fit. Add a maraschino cherry into the center of each pineapple ring.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, beating until well incorporated.
Add the flour mixture to the bowl in three additions, alternating with the milk, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Spoon the batter evenly over the pineapple and cherries in the 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.
Remove the muffin tin from the oven and let the cakes cool in the tin for 5 minutes.
Run a knife around the edges of each cake to loosen, then invert the muffin tin onto a baking sheet or platter to release the cakes. Be careful, as some caramelized sugar may still be hot.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 521.2 g | 190% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 378.5 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 399 mg | 31% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1260 mg | 27% | |
*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.
