Description
These mini pineapple upside-down cakes are a delightful twist on the classic dessert, featuring caramelized pineapple and cherries atop a soft, buttery cake base. Perfect for individual servings at parties or gatherings.
Ingredients
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 6 pineapple rings, canned or fresh
- 6 maraschino cherries
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1 large egg
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin.
- Pour 1 tsp of melted butter into each muffin cup, then sprinkle 1 tbsp brown sugar over the butter in each cup.
- Place a pineapple ring in each cup and a maraschino cherry in the center of each ring.
- In a bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well.
- In another bowl, combine flour, baking powder, and salt.
- Add dry ingredients to the wet mixture alternately with milk, beginning and ending with flour mixture. Mix until just combined.
- Spoon the batter evenly over the pineapple in each muffin cup.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool for 5 minutes, then run a knife around the edges and invert onto a tray to serve warm.
Notes
- Use fresh or canned pineapple based on preference.
- Ensure cakes are inverted while still warm to avoid sticking.
- Serve with a scoop of vanilla ice cream for extra indulgence.