ADVERTISEMENT
Introduction:
Mini Pineapple Upside Down Cakes are a delightful twist on the classic dessert, offering a personal-sized indulgence that’s as charming as it is delicious. These individual cakes feature a rich, buttery base topped with caramelized pineapple rings and a hint of maraschino cherry sweetness. Perfect for a cozy gathering or as a sweet end to any meal, these little treats bring a tropical flair and a burst of flavor with every bite.
Ingredients:
For the cake:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1/4 cup milk
1 large egg
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
For the topping:
4 slices canned pineapple, drained
4 maraschino cherries
1/4 cup brown sugar
2 tbsp unsalted butter, melted
Directions:
Preheat your oven to 350°F (175°C). Grease a muffin tin or individual cake pans with cooking spray or butter.
In a small bowl, mix the melted butter and brown sugar. Spoon about one tablespoon of the mixture into each cup of the muffin tin or individual cake pans.
Place one slice of pineapple in each cup, followed by a maraschino cherry in the center of each pineapple slice.
In a separate bowl, combine the flour, sugar, baking powder, and salt. Add the milk, egg, softened butter, and vanilla extract. Stir until the mixture forms a smooth batter.
Spoon the batter evenly over the pineapple and cherry topping in each cup, filling each about 2/3 full.
Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool for 5 minutes before carefully inverting them onto a plate.
Serving and Storage Tips:
Serve these mini cakes warm, ideally with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
To store, keep them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Simply reheat in the microwave or oven before serving for the best taste.
Variations:
ADVERTISEMENT
