Mini Pineapple Upside Down Cakes are a delightful and charming dessert. Here’s a simple recipe for you:
Ingredients:
For the Pineapple Topping:
- 1/4 cup (55g) unsalted butter
- 1/2 cup (100g) brown sugar, packed
- 1 can (20 oz) pineapple slices, drained
- Maraschino cherries, for the center of each pineapple ring
For the Cake Batter:
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) pineapple juice (reserved from the canned pineapple)
Instructions: