These Golden Pineapple Delight Mini Cakes are a true taste of sunshine, offering a perfect blend of moist, buttery cake and sweet, caramelized pineapple. Inspired by the classic pineapple upside-down cake, this recipe is adapted for individual servings, making them ideal for portion control, easy gifting, or simply enjoying a delightful treat without the commitment of a large cake. Each cake boasts a beautiful golden-brown top (which becomes the bottom when inverted), studded with tender, slightly tart pineapple pieces that have been lovingly baked into the cake batter. The subtle sweetness of the cake is beautifully complemented by the bright, tropical notes of the pineapple, creating a harmonious flavor profile that is both comforting and exhilarating.
What sets these mini cakes apart is their charming presentation and convenient size. Baked in individual foil containers, they are incredibly easy to transport, share, or freeze for later enjoyment. The simple yet elegant appearance makes them suitable for various occasions, from casual family desserts to more formal gatherings or even as delightful additions to a potluck. The aroma that fills your kitchen while these cakes are baking is absolutely intoxicating – a warm, inviting scent of butter, vanilla, and sweet pineapple that promises a truly satisfying experience.
This recipe prioritizes a moist and tender crumb, ensuring that every bite is pure pleasure. We’ll use a combination of butter and oil to achieve both richness and a lovely light texture. The pineapple pieces, nestled within the cake, release their juices during baking, infusing the surrounding cake with their tropical essence and keeping it wonderfully moist. While traditionally pineapple upside-down cakes feature pineapple rings, this recipe utilizes smaller, chopped pineapple pieces, which distribute more evenly throughout the individual cakes, ensuring a delightful burst of flavor in every mouthful. This variation also makes the preparation slightly quicker and more convenient. Prepare to be enchanted by these charming and utterly delicious Golden Pineapple Delight Mini Cakes!
Ingredients:
For the Caramelized Pineapple Layer:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) packed light brown sugar
- 1 (20-ounce / 567g) can crushed pineapple, well-drained (reserve 2 tablespoons of the juice for the cake batter)
- 1 (15-ounce / 425g) can pineapple chunks, well-drained and patted dry with paper towels (for decoration on top of the crushed pineapple layer, as seen in the image)
For the Cake Batter:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (59ml) vegetable oil (or other neutral oil like canola)
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, at room temperature (or 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes)
- 2 tablespoons reserved pineapple juice (from the crushed pineapple can)
Instructions:
1. Prepare Your Pans and Pineapple Layer (The “Upside-Down” Part):
- Preheat your oven to 350°F (175°C).
- Prepare your individual baking containers. The image shows round foil containers, which are perfect for this recipe. You will likely need 8-10 individual 6-inch round foil pans, or similar sized oven-safe ramekins. If using non-stick pans, you might still want to lightly grease them, though the butter/sugar mixture often prevents sticking.
- In a small microwave-safe bowl or saucepan, melt the 1/2 cup of unsalted butter.
- Divide the melted butter evenly among the bottoms of your prepared individual foil pans. Swirl to coat the bottom of each pan.
- Sprinkle the 1 cup of packed light brown sugar evenly over the melted butter in each pan. Use a spoon to gently spread it out.
- Take your well-drained crushed pineapple and evenly distribute it over the brown sugar layer in each pan. Gently press down on the crushed pineapple to create a somewhat even layer.
- Now, for the decorative touch as seen in the image, arrange a few of the drained pineapple chunks on top of the crushed pineapple layer in each pan. You might use 3-4 chunks per mini cake, depending on their size, placing them symmetrically or as desired. Set these prepared pans aside.
2. Prepare the Cake Batter:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), cream together the softened 1/2 cup unsalted butter and 1/4 cup vegetable oil until light and fluffy. This typically takes about 2-3 minutes on medium speed. The combination of butter and oil helps create a moist and tender cake crumb.
- Gradually add the granulated sugar to the butter mixture, beating well after each addition, until the mixture is pale and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract. The mixture might look slightly curdled at this point, but don’t worry, it will come together as you add the dry and wet ingredients.
- In a separate small bowl, combine the buttermilk and the 2 tablespoons of reserved pineapple juice.
- With the mixer on low speed, alternately add the dry ingredients (flour mixture) and the wet ingredients (buttermilk mixture) to the creamed mixture, beginning and ending with the dry ingredients. Add about one-third of the flour mixture, mix until just combined, then half of the buttermilk mixture, mix until just combined, then another third of the flour, the remaining buttermilk, and finally the last third of the flour. Mix only until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake. A few small lumps are acceptable.
3. Assemble and Bake the Cakes:
- Carefully spoon the cake batter evenly over the pineapple layers in each of your prepared individual pans. Gently spread the batter to cover the pineapple, being careful not to disturb the pineapple arrangement too much. Fill each pan about two-thirds full.
- Place the individual pans on a large baking sheet. This makes it easier to transfer them in and out of the oven and catches any potential drips.
- Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean. The baking time will vary depending on the size and material of your individual pans. The tops of the cakes will be golden brown.
- Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for only 5-10 minutes. This short cooling period is crucial.
4. Invert and Serve:
- While the cakes are still warm (but not hot to the touch), carefully place a serving plate or a flat cooling rack over each individual cake pan.
- Holding both the pan and the plate/rack firmly together, quickly and confidently invert the cake. The caramel and pineapple should release easily.
- Carefully lift the foil pan off the cake. If any pineapple pieces stick to the pan, gently reattach them to the cake. Be cautious, as the caramel will be hot.
- Allow the cakes to cool completely on the wire rack. The caramel will set as they cool.
- These Golden Pineapple Delight Mini Cakes are best served warm or at room temperature. They can be enjoyed plain, or with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of extra caramel sauce for an added touch of indulgence.
Storage:
Store any leftover cakes covered at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. You can also individually wrap them and freeze them for up to 2-3 months. Thaw at room temperature or gently warm in the microwave before serving.