Description
Mini pineapple upside down cakes are delightful individual desserts that transport you to sunny days with their sweet, caramelized pineapple and cherry topping. These bite-sized treats offer a moist cake base infused with rich flavors, making them perfect for any gathering or just a sweet indulgence at home. Easy to make and visually stunning, they’re sure to impress everyone at your next event!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 fresh pineapple (sliced into rings)
- 8 maraschino cherries
- 4 tbsp unsalted butter (for caramel layer)
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin; place one cherry in each cup.
- Melt 4 tbsp butter, mix with 1/2 cup sugar, and pour over cherries.
- Layer pineapple slices on top of the sugar mixture.
- In a bowl, cream together softened butter and remaining sugar until fluffy; add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine flour and baking powder; gradually mix into wet ingredients until just blended.
- Spoon batter over pineapple layers until cups are two-thirds full.
- Bake for 20-25 minutes or until golden brown; cool slightly before flipping onto plates.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 45mg