Description
Mini Pineapple Upside Down Cakes are individual-sized versions of the classic dessert, featuring caramelized pineapples, brown sugar, and a buttery, moist cake base. These mini treats offer a perfect balance of sweet and tangy flavors, making them ideal for any occasion.
Ingredients
- For the Topping:
- 4–6 pineapple rings (fresh or canned)
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar (packed)
- Maraschino cherries (optional, for garnish)
- For the Cake:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk, if you don’t have buttermilk)
Instructions
For the Topping: Preheat your oven to 350°F (175°C). Grease 4-6 muffin cups with butter or non-stick spray. Melt the butter and pour a small amount into each muffin cup, enough to coat the bottom. Sprinkle brown sugar evenly over the butter in each cup.
- Place a pineapple ring in the center of each muffin cup. If desired, cut the pineapple rings to fit or use pineapple chunks. Garnish with a maraschino cherry in the center of each ring if desired.
- For the Cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth. Gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Spoon the cake batter evenly over the pineapple and brown sugar topping in each muffin cup, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean and the cakes are golden brown.
- Allow the cakes to cool in the muffin tin for about 5 minutes. Then, carefully invert the tin onto a plate to release the cakes. If any pieces stick, remove them and place back on the cake.
Notes
- For extra moisture, consider adding a tablespoon of sour cream or Greek yogurt to the cake batter.
- If you don’t have buttermilk, you can substitute it with regular milk or make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk.
- Store the leftover cakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 230
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
