Pineapple Upside Down Minis
Elevate your dessert game with these adorable Pineapple Upside Down Minis—a delightful twist on the classic cake, baked to perfection in a muffin tin! Featuring buttery caramelized brown sugar, tangy pineapple, and vibrant maraschino cherries, each individual portion boasts a rich, golden topping that's sure to impress. The fluffy vanilla-infused batter is easy to whip up, making these single-serve treats ideal for parties, holiday gatherings, or anytime you crave a tropical dessert. Ready in under an hour, these mini cakes are perfect served warm or at room temperature, delivering indulgent flavor in every bite. Simple, stunning, and irresistibly delicious, Pineapple Upside Down Minis are a must-try for fans of retro-inspired recipes.
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter (divided)
- 6 tablespoons Light brown sugar
- 6 whole Pineapple rings
- 6 whole Maraschino cherries
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Milk
Instructions
Preheat your oven to 350°F (175°C). Spray a muffin tin with non-stick cooking spray, making sure to coat each cup evenly.
In a small saucepan, melt 4 tablespoons of the butter over low heat. Divide the melted butter evenly into the cups of the muffin tin (about 1/2 tablespoon per cup).
Sprinkle 1 tablespoon of brown sugar into each muffin cup on top of the butter.
Cut the pineapple rings to fit inside the muffin cups. Place a pineapple slice at the bottom of each cup and press it down gently. Add a maraschino cherry in the center of each pineapple slice.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the remaining 2 tablespoons of butter and the granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
Add half of the flour mixture to the wet ingredients and mix until just combined. Then add the milk and mix. Finally, add the remaining flour mixture and stir until the batter is smooth.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full over the pineapple and cherry layers.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of one of the cakes comes out clean.
Let the mini cakes cool in the muffin tin for 5 minutes. Then, carefully invert the tin onto a large baking sheet or platter to release the cakes. If any pineapple or cherry sticks to the tin, gently remove it and place it back on top of the mini cake.
Serve the Pineapple Upside Down Minis warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 49.7 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 207 mg | 4% | |
*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.
