Description
This Mini Pineapple Upside Down Cake recipe delivers individual-sized moist and fluffy cakes with a caramelized pineapple and cherry topping. Perfect for parties or a personal treat, these delightful cakes bake in muffin tins, featuring a buttery brown sugar base layered with pineapple rings and maraschino cherries, all enhanced by a tender vanilla-flavored cake batter.
Ingredients
Scale
Topping
- 4 tablespoons butter, melted
- 1/2 cup packed brown sugar
- 12 pineapple rings (canned or fresh)
- 12 maraschino cherries
- 2 tablespoons pineapple juice (from can or fresh)
Cake Batter
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare muffin tin: Preheat oven to 350°F (175°C) and thoroughly grease a 12-cup muffin tin with butter or cooking spray to prevent sticking.
- Make the topping base: In a small bowl, mix the melted butter and brown sugar until fully combined, creating a smooth caramel-like mixture.
- Distribute topping in cups: Evenly divide the butter and brown sugar mixture among the 12 muffin cups, spreading it to cover the bottom surface of each cup.
- Add pineapple rings: Place one pineapple ring in each muffin cup, gently pressing it into the brown sugar layer to adhere well.
- Top with cherries and pineapple juice: Place one maraschino cherry in the center of each pineapple ring, then drizzle a small amount of pineapple juice over each cup to keep the topping moist.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until light and fluffy, about 3-4 minutes.
- Incorporate egg and vanilla: Beat in the egg and vanilla extract to the creamed mixture until fully combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix dry and wet ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fill muffin cups: Divide the cake batter evenly among the muffin cups, filling each about two-thirds full, ensuring the batter fully covers the pineapple rings.
- Bake the cakes: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the cake portion comes out clean and the cake tops are golden brown.
- Cool and loosen cakes: Let the cakes cool in the pan for 5 minutes, then run a knife around the edges of each to loosen them from the muffin tin.
- Invert and serve: Immediately invert the muffin tin onto a large serving tray or individual plates. Tap gently and carefully lift the pan to reveal the mini pineapple upside-down cakes, ready to be enjoyed.
Notes
- For fresh pineapple, cut rings to about 1/4 inch thickness for best results.
- Make sure to grease the muffin tin thoroughly to prevent sticking when inverting the cakes.
- Use room temperature ingredients to achieve a smooth, even batter.
- Allow cakes to cool slightly before inverting to maintain their shape.
- Can be served warm or at room temperature, optionally topped with whipped cream or ice cream.
