Description
Mini pineapple upside down cakes are a delightful twist on a classic dessert, transforming sweet and tangy pineapple into charming bite-sized treats. Each mini cake features a warm, fluffy base topped with caramelized pineapple and a vibrant maraschino cherry, creating a perfect balance of flavors and textures. Ideal for parties or casual gatherings, these cakes promise to impress your guests and satisfy your sweet tooth.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1 can (15 oz) pineapple rings in juice
- 9 maraschino cherries
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and spray a muffin tin with nonstick cooking spray.
- In a saucepan over medium heat, melt the butter and brown sugar until bubbly. Pour equal amounts into each muffin cup. Place one pineapple ring in each cup and add a cherry in the center.
- In a mixing bowl, cream together granulated sugar and softened butter until light and fluffy. Add eggs one at a time along with vanilla extract, mixing well after each addition.
- In another bowl, whisk together flour and baking powder. Gradually add this mixture to the wet ingredients on low speed until just blended.
- Spoon batter over the pineapple rings until each cup is about two-thirds full. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before flipping onto plates to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (45g)
- Calories: 160
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg