These Mini Pineapple Upside Down Cakes are a fun, individual-sized twist on the classic dessert. With a buttery, caramelized pineapple topping and a moist cake base, each little cake is packed with tropical flavor. They’re perfect for parties, potlucks, or as a delightful sweet treat any time.
Ingredients:
For the topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 6 pineapple rings (canned or fresh), cut to fit the muffin tin
- 6 maraschino cherries (optional)
For the cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice (from the canned pineapple or fresh)
Instructions:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a 6-cup jumbo muffin tin or a 12-cup regular muffin tin.
- Prepare the topping:
- In a small bowl, mix the melted butter and brown sugar. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup.
- Place a pineapple ring (or a portion of one that fits) on top of the brown sugar mixture in each cup. If using, place a maraschino cherry in the center of each pineapple ring.
- Make the cake batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, mixing until smooth.
- Assemble the mini cakes:
- Spoon the cake batter evenly into the muffin cups, filling each about 3/4 full over the pineapple and sugar topping.
- Bake the cakes:
- Bake in the preheated oven for 20-25 minutes (for regular-sized muffins) or 25-30 minutes (for jumbo muffins), or until a toothpick inserted into the center comes out clean.
- Cool and flip:
- Allow the cakes to cool in the tin for 5 minutes. Run a knife around the edges to loosen, then carefully invert the muffin tin onto a baking sheet or serving platter. Gently tap the bottom of each muffin cup to release the cakes.
- Serve:
- Serve warm, with the caramelized pineapple topping on display. These mini pineapple upside down cakes are perfect as-is, or with a dollop of whipped cream for extra indulgence!
Enjoy these moist, delicious Mini Pineapple Upside Down Cakes for a perfect tropical treat that’s sure to impress!
