Mini Pineapple Upside Down Cakes

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease a muffin tin or use cupcake liners.
  2. Prepare the Pineapple Topping:
    • In a small saucepan, melt the 1/4 cup of butter over medium heat. Add the brown sugar and stir until it’s well combined and melted.
    • Spoon a tablespoon of the mixture into each muffin cup.
  1. Add Pineapple Slices and Cherries:
    • Place a pineapple slice in each muffin cup on top of the butter and sugar mixture. Add a cherry in the center of each pineapple ring.
  2. Prepare the Cake Batter:
    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
    • Beat in the eggs one at a time, and then add the vanilla extract.
  1. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
  2. Fill the Muffin Cups:
    • Spoon the batter over the pineapple slices in the muffin cups, filling each cup about 2/3 full.
  1. Bake:
    • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cake comes out clean.
  2. Cool and Invert:
    • Allow the mini cakes to cool in the muffin tin for a few minutes. Then, run a knife around the edges of each cup and invert the muffin tin onto a wire rack to release the cakes.
  3. Serve:
    • Serve the mini pineapple upside-down cakes warm, and enjoy!

These mini pineapple upside-down cakes are not only delicious but also make for a visually appealing dessert. Enjoy the combination of sweet pineapple, caramelized sugar, and moist cake in each bite!

2 of 2Next

Leave a Reply

Your email address will not be published. Required fields are marked *