Bring the warmth of the tropics to your dessert table with our Mini Pineapple Upside Down Cakes—an adorable and delicious twist on a classic favorite. These individual treats feature caramelized pineapple rings, maraschino cherries, and a moist vanilla cake that captures the essence of a tropical paradise. Treat yourself to a taste of sunshine with this easy-to-make, charming dessert that will transport you to a state of pure bliss.
Exciting Story: The inspiration for our Mini Pineapple Upside Down Cakes comes from lazy afternoons spent sipping piña coladas on sun-kissed beaches. The first time we baked these mini delights, it was like capturing the essence of a tropical escape—the sweet aroma of caramelized pineapple, the burst of cherry sweetness, and the soft, moist cake. Now, they are a go-to treat for lifting spirits and bringing a touch of paradise to any occasion.
Why Mini Pineapple Upside Down Cakes are a Bite-Sized Paradise:
Selling Points:
- Tropical Elegance: Each mini cake is crowned with a caramelized pineapple ring and a maraschino cherry, creating a visually stunning and delicious treat.
- Individual Portion Perfection: The mini size is perfect for portion control and adds a charming touch to any dessert spread.
- Buttery Caramelized Goodness: The caramelized brown sugar and butter create a rich and buttery layer that melds perfectly with the pineapple and cake.
- Easy-Bake Magic: Despite their gourmet appearance, these mini cakes are surprisingly simple to make, making them an ideal choice for both experienced and novice bakers.
Ingredients:
- 1/4 cup (55g) unsalted butter
- 1/2 cup (100g) packed light brown sugar
- 6 canned pineapple rings, drained
- 6 maraschino cherries, drained
- 1 cup (200g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick or 115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) pineapple juice (reserved from the canned pineapple)
Directions:
- Preheat your oven to 350°F (175°C). Grease a muffin tin or use muffin liners.
For the Pineapple Upside Down Topping:
- In a small saucepan, melt 1/4 cup of unsalted butter over medium heat.
- Add packed light brown sugar to the melted butter and stir until well combined.
- Spoon a tablespoon of the brown sugar mixture into each muffin cup, spreading it evenly.
- Place a pineapple ring on top of the brown sugar mixture in each cup.
- In the center of each pineapple ring, place a maraschino cherry.
For the Cake Batter:
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
- In a separate large bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with pineapple juice. Begin and end with the dry ingredients. Mix until just combined.
- Divide the cake batter evenly among the muffin cups, covering the pineapple rings and cherries.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cake comes out clean.
- Allow the Mini Pineapple Upside Down Cakes to cool in the muffin tin for about 5 minutes.
- Place a wire rack over the muffin tin and invert the cakes onto the rack. Allow them to cool completely.
- Optional: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Notes:
- Ensure the muffin tin is well-greased or use muffin liners to prevent sticking.
- Reserve the pineapple juice for the cake batter. If there isn’t enough juice from the canned pineapple, you can supplement with additional pineapple juice or water.
Frequently Asked Questions:
Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple, but make sure to core and slice it into rings. Canned pineapple is convenient and comes pre-sliced in uniform rings.
Q: Can I make these ahead of time?
A: Mini Pineapple Upside Down Cakes are best served fresh, but you can prepare the components ahead of time and assemble them just before serving for a quick and impressive dessert.
PINEAPPLE UPSIDE DOWN CAKES!!!
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1/4 cup 1/4 (55g) unsalted butter
1/2 cup 1/2 (100g) packed light brown sugar
6 6 canned pineapple rings, drained
6 6 maraschino cherries, drained
1 cup 1 (200g) all-purpose flour
1 teaspoon 1 baking powder
1/4 teaspoon 1/4 salt
1/2 cup 1/2 (1 stick or 115g) unsalted butter, softened
1 cup 1 (200g) granulated sugar
2 large 2 eggs
1 teaspoon 1 vanilla extract
1/2 cup 1/2 (120ml) pineapple juice (reserved from the canned pineapple)
Directions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or use muffin liners.
- For the Pineapple Upside Down Topping:
- In a small saucepan, melt 1/4 cup of unsalted butter over medium heat.
- Add packed light brown sugar to the melted butter and stir until well combined.
- Spoon a tablespoon of the brown sugar mixture into each muffin cup, spreading it evenly.
- Place a pineapple ring on top of the brown sugar mixture in each cup.
- In the center of each pineapple ring, place a maraschino cherry.
- For the Cake Batter:
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
- In a separate large bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with pineapple juice. Begin and end with the dry ingredients. Mix until just combined.
- Divide the cake batter evenly among the muffin cups, covering the pineapple rings and cherries.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cake comes out clean.
- Allow the Mini Pineapple Upside Down Cakes to cool in the muffin tin for about 5 minutes.
- Place a wire rack over the muffin tin and invert the cakes onto the rack. Allow them to cool completely.
- Optional: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
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