Description
Mini pineapple upside down cakes that are moist, buttery, and topped with caramelized pineapple and cherries for a perfectly portioned classic dessert.
Ingredients
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 6 pineapple rings, cut into halves or quarters
- 6 maraschino cherries
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- Pour a small amount of melted butter into each cup and sprinkle with brown sugar.
- Place pineapple pieces and a cherry into each muffin cup.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, combine softened butter, milk, egg, and vanilla extract until smooth.
- Gradually mix wet ingredients into dry ingredients to form a smooth batter.
- Spoon batter evenly over the pineapple layer.
- Bake for 20–25 minutes until golden and a toothpick inserted comes out clean.
- Cool for 5 minutes, then carefully invert onto a tray.
Notes
- Drain canned pineapple well before use.
- Grease muffin tin thoroughly to prevent sticking.
- Let cakes cool slightly before flipping.
- Best served warm for optimal flavor.
Nutrition
- Serving Size: 1 mini cake
- Calories: 280
- Sugar: 26g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
