Mini Pineapple Upside-Down Cakes Recipe

Mini Pineapple Upside-Down Cakes Recipe

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These Mini Pineapple Upside-Down Cakes are a delightful twist on the classic dessert, offering individual servings that are both charming and delicious. Each mini cake features a sweet, caramelized pineapple slice topped with a maraschino cherry, nestled in a moist, buttery cake base. Perfect for parties, potlucks, or a special treat, these mini cakes are sure to be a crowd-pleaser.  

Ingredients:

For the Topping:

  • 1/4 cup (1/2 stick) unsalted butter, melted  
  • 1/2 cup packed brown sugar  
  • 10-12 pineapple rings (canned or fresh)
  • 10-12 maraschino cherries

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt  
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar  
  • 2 large eggs
  • 1 teaspoon vanilla extract  
  • 1/2 cup milk

Instructions:

  1. Prepare the Topping: Preheat oven to 350°F (175°C). In a small bowl, melt the butter. Pour a small amount of the melted butter into each cup of a 10-12 cup muffin tin.  
  2. Add Brown Sugar: Sprinkle about 1 tablespoon of brown sugar over the melted butter in each muffin cup.
  3. Arrange Pineapple Rings: Place a pineapple ring in the bottom of each muffin cup, on top of the brown sugar.
  4. Add Maraschino Cherries: Place a maraschino cherry in the center of each pineapple ring.
  5. Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt.
  6. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
  7. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
  8. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.  
  9. Fill Muffin Cups: Spoon the cake batter evenly into the muffin cups, filling each cup about two-thirds full.
  10. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool and Invert: Let the mini cakes cool in the muffin tin for 5-10 minutes. Then, carefully invert them onto a serving plate.
  12. Serve: Serve the Mini Pineapple Upside-Down Cakes warm or at room temperature.

Tips and Notes:

  • Pineapple Choice: Canned pineapple rings work well for this recipe, but you can also use fresh pineapple rings. If using fresh pineapple, make sure to slice them about 1/2 inch thick.  
  • Muffin Tin Size: This recipe is designed for a standard 10-12 cup muffin tin. If using a different size, adjust the baking time accordingly.
  • Brown Sugar Variations: You can use light or dark brown sugar for the topping. Dark brown sugar will result in a richer, more molasses-like flavor.
  • Cake Batter Variations: You can add other flavors to the cake batter, such as almond extract or coconut extract, for variety.
  • Make Ahead: You can prepare the topping ahead of time and store it in the muffin tin until ready to bake. You can also prepare the cake batter ahead of time and store it in the refrigerator for up to 24 hours.
  • Storage: Store any leftover mini cakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
  • Serving Suggestions: Serve these mini cakes with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

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