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–+ servings

Mini Pineapple Upside Down Cakes

Delightful mini pineapple upside down cakes with a caramelized topping and a soft cake base, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: tropical
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Topping
  • 4 tablespoons unsalted butter melted
  • 1 cup brown sugar packed
  • 1 can canned pineapple rings packed in juice
  • 12 pieces maraschino cherries for garnish
Cake Batter
  • 1 cup all-purpose flour sifted
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/3 cup milk whole milk preferred
  • 1 large egg
  • 1 teaspoon vanilla extract pure

Method
 

Preparation
  1. Gather all your ingredients including fresh pineapple rings, brown sugar, butter, and cake batter ingredients.
  2. Preheat your oven to 350°F (175°C).
  3. In a small saucepan, melt 4 tablespoons of butter and stir in 1 cup of brown sugar until smooth. Pour into greased muffin tin and layer pineapple rings on top.
Mixing Cake Batter
  1. In a mixing bowl, whisk together 1 cup of flour, 1/2 cup of granulated sugar, and 1 teaspoon of baking powder.
  2. In another bowl, combine 1/3 cup of milk, 1 egg, and 1 teaspoon of vanilla extract until blended.
  3. Gradually mix the wet ingredients into the dry ingredients until just combined.
Baking
  1. Pour the cake batter over the pineapple topping in the muffin tin.
  2. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
  3. Allow to cool slightly before inverting onto a plate.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These mini cakes are perfect for summer barbecues or cozy winter nights.

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