Description
Mini pineapple upside down cakes are delightful individual desserts that transform the classic recipe into bite-sized treats. Each cake features a moist, buttery base topped with caramelized pineapple rings and a cherry, creating a visually stunning and deliciously sweet experience. Perfect for any gathering, these mini cakes promise to bring sunshine to your plate and smiles to your guests.
Ingredients
Scale
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 large eggs
- 1 can (8 oz) pineapple rings (in juice)
- 8 maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a small bowl, mix brown sugar with melted butter; spoon into each muffin cup. Place a pineapple ring and a cherry in each.
- In a separate bowl, cream softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, combine flour and baking powder; gradually add to the butter mixture until just mixed.
- Fill muffin cups with batter over the pineapple topping.
- Bake for 20-25 minutes or until golden brown. Cool for five minutes before flipping onto plates.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (60g)
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg