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PINEAPPLE UPSIDE DOWN CAKES!!!

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:

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or use muffin liners.

For the Pineapple Upside Down Topping:

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  1. In a small saucepan, melt 1/4 cup of unsalted butter over medium heat.
  2. Add packed light brown sugar to the melted butter and stir until well combined.
  3. Spoon a tablespoon of the brown sugar mixture into each muffin cup, spreading it evenly.
  4. Place a pineapple ring on top of the brown sugar mixture in each cup.
  5. In the center of each pineapple ring, place a maraschino cherry.

For the Cake Batter:

  1. In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
  2. In a separate large bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with pineapple juice. Begin and end with the dry ingredients. Mix until just combined.
  6. Divide the cake batter evenly among the muffin cups, covering the pineapple rings and cherries.
  7. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cake comes out clean.
  8. Allow the Mini Pineapple Upside Down Cakes to cool in the muffin tin for about 5 minutes.
  9. Place a wire rack over the muffin tin and invert the cakes onto the rack. Allow them to cool completely.
  10. 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!!!

PINEAPPLE UPSIDE DOWN CAKES!!!

Recipe by Alexandra
0.0 from 0 votes
Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep 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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