These Individual Pineapple Pecan Upside-Down Cakes are a charming and delectable twist on a beloved classic, delivering all the nostalgic comfort and irresistible flavor of the traditional large cake in perfectly portioned servings. Each mini cake boasts a tender, moist, and buttery vanilla cake base, crowned with a shimmering, caramelized topping of juicy pineapple rings and crunchy toasted pecans. The magic happens when the cakes are inverted after baking, revealing a glossy, golden-brown fruit and nut layer that has been infused with the rich, buttery brown sugar glaze. This dessert is a symphony of textures and tastes: the softness of the cake, the slight chew of the pineapple, the satisfying crunch of the pecans, and the sweet, buttery notes of the caramel. They are ideal for individual servings at dinner parties, family gatherings, or simply as a comforting treat for a cozy evening. Their striking appearance, with the distinct pineapple pattern and pecan accents, makes them visually appealing, while their compact size ensures a delightful, personal indulgence without the need for slicing a large cake. This recipe guides you through each step meticulously, from preparing the luscious caramel topping to perfecting the cake batter, ensuring that even a novice baker can achieve these stunning and delicious individual desserts.
Yields: 6-8 individual cakes (depending on mold size) Prep time: 20 minutes Cook time: 25-30 minutes
Ingredients:
For the Caramelized Topping:
- ¼ cup (56g) unsalted butter
- ½ cup (100g) packed light brown sugar
- 6-8 slices (about ½ can, 8.5 oz/240g) canned pineapple rings in light syrup or juice, drained well (reserve 1 tablespoon of syrup for the cake if desired)
- ½ cup (50g) pecan halves or chopped pecans
For the Cake Batter:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened at room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk, at room temperature
- (Optional: 1 tablespoon reserved pineapple syrup from the can, added to the milk)
Equipment:
- 6-8 cup muffin tin with large cups, or individual ramekins/mini bundt pans (approximately 4-inch/10cm diameter)
- Small saucepan
- Whisk
- Large mixing bowl
- Electric mixer (stand or hand-held)
- Rubber spatula
- Cooling rack
- Small plates for inverting
Instructions:
Part 1: Prepare the Topping & Molds
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Molds: Generously butter the inside of each individual muffin tin cup, ramekin, or mini bundt pan. This is a critical step to ensure the cakes release cleanly after baking, preserving the beautiful upside-down design.
- Make Caramel Base: In a small saucepan, melt the ¼ cup of unsalted butter over medium heat. Once melted, stir in the ½ cup of packed light brown sugar. Cook, stirring constantly, for 1-2 minutes until the sugar is dissolved and forms a thick, bubbly caramel sauce. This forms the luscious sticky base for your topping.
- Distribute Caramel: Carefully spoon an equal amount of the hot caramel mixture into the bottom of each prepared muffin cup/ramekin/mini bundt pan. Aim for an even layer at the very bottom.
- Arrange Topping: Place one drained pineapple ring on top of the caramel in each mold. If your pineapple rings are too large for your molds, you can gently trim them. If using mini bundt pans with a hole, thread the ring around the center post. Arrange the ½ cup of pecan halves or chopped pecans artfully around the pineapple ring in each mold. The pecans will toast and meld into the caramel during baking, adding a delightful crunch.
Part 2: Prepare the Cake Batter
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures they are well combined and aerated, leading to a lighter cake. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or a hand-held mixer), cream the softened unsalted butter and granulated sugar together on medium speed for 2-3 minutes. Beat until the mixture is light, fluffy, and pale yellow. Proper creaming incorporates air, which contributes to the cake’s tender texture.
- Add Eggs and Vanilla: Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Beat in the vanilla extract. The mixture might look slightly curdled at this stage, but it will come together with the flour.
- Alternate Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk (and optional pineapple syrup) in two additions. Begin and end with the dry ingredients. For example: Add 1/3 of the flour mixture, mix until just combined, then add 1/2 of the milk, mix until just combined. Repeat, then add the final 1/3 of the flour mixture. Mix just until the ingredients are combined and no dry streaks of flour remain. Be careful not to overmix the batter, as overmixing develops gluten, leading to a tough cake. A few small lumps are acceptable.
Part 3: Assemble and Bake the Cakes
- Fill Molds: Carefully spoon the cake batter evenly over the pineapple and pecan topping in each prepared mold. Gently spread the batter to cover the topping completely, but do not press down. Fill each mold about two-thirds full.
- Bake: Transfer the muffin tin or individual ramekins/mini bundt pans to the preheated oven. Bake for 25-30 minutes, or until the cakes are golden brown on top, and a wooden skewer or toothpick inserted into the center of a cake (avoiding the pineapple) comes out clean.
- Cool Slightly: Once baked, remove the cakes from the oven. Let them cool in their molds on a wire rack for exactly 5-7 minutes. This cooling period is crucial: if you invert them too soon, the topping might stick to the mold; if you let them cool too long, the caramel might harden and stick.
Part 4: Invert and Finish
- Invert Cakes: While the cakes are still warm (after the 5-7 minute cooling period), carefully place a small serving plate or a flat cooling rack over the top of each individual cake mold. Invert the mold quickly and confidently onto the plate/rack. The cakes should slide out, revealing the beautiful caramelized pineapple and pecan topping. If any fruit or caramel sticks to the mold, carefully scrape it out with a small spatula and reapply it to the cake.
- Cool Completely (or Serve Warm): If serving warm, allow them to cool for just a few more minutes until they are warm to the touch but not too hot. If you prefer them completely cool, let them cool entirely on the wire rack. The caramel will be warm and gooey when fresh out of the oven, firming up slightly as it cools.
Serving and Storage:
- These Individual Pineapple Pecan Upside-Down Cakes are truly delightful served warm, perhaps with a scoop of vanilla bean ice cream or a dollop of whipped cream, allowing the warm caramel to mingle with the cold cream.
- Store any leftover cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can gently rewarm them in the microwave for 15-20 seconds before serving if desired.
Tips for Success & Variations:
- Proper Greasing: Don’t skimp on buttering your molds. A well-greased mold is the key to an easy release.
- Drained Pineapple: Ensure your pineapple rings are well-drained. Excess moisture can make the topping watery.
- Room Temperature Ingredients: For the cake batter, make sure your butter, eggs, and milk are at room temperature. This helps them combine smoothly and creates a finer, more even crumb.
- Don’t Overmix: As with most cakes, overmixing the batter will develop gluten, resulting in a tough cake. Mix until just combined.
- Timing the Inversion: The 5-7 minute cooling window before inversion is critical. Practice gentle but swift inversion.
- Other Fruits: You can experiment with other fruits for an upside-down cake, such as sliced peaches, plums, or even apple slices. Adjust the cooking time slightly if using denser fruits.
- Nut Alternatives: Walnuts or sliced almonds can be used in place of pecans.
- Spice It Up: A pinch of cinnamon or nutmeg in the cake batter can add a warm, cozy dimension to the flavor.
Enjoy these charming and delicious individual treats!