- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a muffin tin or use cupcake liners.
- 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.
- 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.
- 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.
- 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.
- Fill the Muffin Cups:
- Spoon the batter over the pineapple slices in the muffin cups, filling each cup about 2/3 full.
- Bake:
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cake comes out clean.
- 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.
- 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!