Heres a delightful recipe for Mini Pineapple Upside-Down Cakesperfect for individual servings!
Ingredients
Topping:
1/4 cup unsalted butter melted
1/2 cup brown sugar
6 pineapple rings cut into smaller pieces or halves, depending on muffin tin size
6 maraschino cherries
Cake Batter:
1/2 cup unsalted butter softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
Instructions
Step 1: Preheat Oven
Preheat your oven to 350F 175C. Grease a standard 12-cup muffin tin generously with nonstick spray or butter.
Step 2: Prepare the Topping
Mix the melted butter and brown sugar in a small bowl.
Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
Place a piece of pineapple or half a ring over the brown sugar mixture in each cup, and add a maraschino cherry in the center.
Step 3: Make the Cake Batter
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
Step 4: Assemble
Spoon the cake batter evenly over the pineapple and cherry layers in the muffin tin, filling each cup about 3/4 full.
Step 5: Bake
Bake in the preheated oven for 2025 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Flip
Let the cakes cool in the pan for about 5 minutes.
Carefully run a knife around the edges of each cake to loosen them.
Place a baking sheet or large plate over the muffin tin, then invert quickly to release the mini cakes.
Serve and Enjoy!
Serve warm or at room temperature. These Mini Pineapple Upside-Down Cakes are perfect for parties, picnics, or just a sweet treat!