Mini Pineapple Upside-Down Cakes Recipe

A Tropical Twist on a Classic Favorite

Mini Pineapple Upside-Down Cakes are the perfect dessert to bring a tropical flair to your table. These individual-sized cakes are topped with sweet, caramelized pineapple and maraschino cherries, creating a delightful combination of flavors. With only 250 calories per serving, they are a lighter version of the traditional upside-down cake. Whether you’re hosting a dinner party or enjoying a weekend treat, these mini cakes are sure to impress. The pineapple provides a boost of vitamin C, while the light batter keeps them fluffy and moist.

Recipe Overview

• Servings: 12 mini cakes
• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes

Ingredients

For the Topping:

• ¼ cup (55g) unsalted butter, melted
• ⅓ cup (70g) packed light brown sugar
• 6 pineapple rings, halved (canned or fresh)
• 12 maraschino cherries

For the Cake Batter:

• 1 cup (120g) all-purpose flour
• ¾ cup (150g) granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (120ml) whole milk
• ¼ cup (55g) unsalted butter, melted and cooled
• 1 large egg
• 1 teaspoon pure vanilla extract

Instructions

Step 1: Prepare the Topping

First, preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin generously. In a small bowl, mix the melted butter and brown sugar until well combined. Spoon about 1 teaspoon of the sugar-butter mixture into the bottom of each muffin cup. Afterward, place one halved pineapple ring on top of the sugar mixture, followed by a maraschino cherry in the center of each pineapple ring.

Step 2: Make the Cake Batter

In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, melted butter, egg, and vanilla extract. Once the wet ingredients are mixed, gradually add them to the dry ingredients, stirring just until combined. It is essential to avoid overmixing the batter, as this could result in dense cakes.

Step 3: Assemble and Bake

Now, pour the cake batter evenly over the pineapple and cherry layers, filling each cup about two-thirds full. Bake the cakes for 20-25 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the cakes to cool in the pan for 5 minutes. Then, run a knife around the edges of each cake to loosen them, before inverting the muffin tin onto a baking sheet to release the cakes.

Tips for Success

• Use Fresh Pineapple: To get the best flavor, using fresh pineapple is recommended. However, canned pineapple will also work well, saving you time.
• Prevent Sticking: Be sure to generously grease the muffin tin to ensure easy removal. Additionally, running a knife around the edges of the cakes before inverting the pan can help prevent sticking.
• Customize the Topping: You can replace maraschino cherries with fresh berries or other fruits to suit your personal preferences.

Why You’ll Love These Mini Pineapple Upside-Down Cakes

These Mini Pineapple Upside-Down Cakes are a delightful dessert, combining the sweetness of caramelized pineapple with a fluffy, moist cake. Ideal for serving at parties or as a personal treat, they will certainly be a crowd-pleaser. Furthermore, they can be stored in the refrigerator for up to three days, allowing you to prepare them in advance.

Feel free to adjust the recipe to suit your taste by adding or removing ingredients. Whether you prefer extra pineapple or a sprinkle of cinnamon, these mini cakes are customizable to your liking.