Mini Pineapple Upside Down Cakes are a fun twist on the classic!
Ingredients:
For the Topping:
4 tbsp unsalted butter, melted
1/4 cup brown sugar, packed
8-12 pineapple rings (or pineapple chunks, if preferred)
8-12 maraschino cherries (add after baking)
For the Cake:
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup milk
Instructions:
1. Prepare the Topping:
Preheat your oven to 350°F (175°C) and grease a muffin tin or mini cake pans (about 6-8 wells).
In a small bowl, mix the melted butter and brown sugar. Spoon about 1 tablespoon of this mixture into each muffin tin or mini cake pan well.
Place a pineapple ring (or a few chunks if you prefer) on top of the butter-sugar mixture in each well.
2. Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until smooth.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
3. Assemble and Bake:
Spoon the cake batter into each muffin well, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cake comes out clean.
4. Add the Cherries:
Once the mini cakes are done, let them cool in the pan for 5-10 minutes. Then, gently invert them onto a wire rack or a serving plate.
While they’re still warm, top each mini cake with a maraschino cherry.
5. Serve:
Serve these delicious Mini Pineapple Upside Down Cakes warm and enjoy the sweet, caramelized flavors with the cherries added on top!
Adding the cherries after baking gives them a nice glossy finish, and they’ll stay bright and vibrant. Perfect for a fun treat!