Indulgent Mini Pineapple Upside Down Cakes for Sweet Moments
These Mini Pineapple Upside Down Cakes are fluffy, moist, and filled with caramelized pineapple, ideal for any occasion.
Equipment
- Muffin tin
- Mixing Bowls
- Whisk
- measuring cups
- Spoon
Ingredients
For the Cake Batter
- 1/2 cup Unsalted Butter at room temperature
- 1 cup Granulated Sugar can be reduced slightly
- 2 large Large Eggs room temperature
- 1 cup All-Purpose Flour or gluten-free flour as substitute
- 1 teaspoon Baking Powder ensure it's fresh
- 1 teaspoon Vanilla Extract or coconut extract for extra flavor
For the Topping
- 1/2 cup Brown Sugar can be substituted with coconut sugar
- 8 slices Canned Pineapple Rings or fresh for better flavor
- 8 pieces Red Maraschino Cherries
Instructions
How to Make Mini Pineapple Upside Down Cakes
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a small bowl, mix the brown sugar with melted unsalted butter and spoon this into each muffin cup, placing a pineapple ring on top.
- Cream together softened unsalted butter and granulated sugar until fluffy; add eggs one at a time and mix in the vanilla.
- In another bowl, whisk together the all-purpose flour and baking powder, then gradually mix into the butter mixture.
- Pour the batter over the pineapple in the muffin cups until about three-quarters full.
- Bake for 20-25 minutes until golden brown; let cool slightly before inverting onto plates.
- Serve warm with whipped cream or ice cream if desired.
Notes
Store in an airtight container for up to 3 days or refrigerate for 1 week. Can be frozen for up to 3 months.