Description

Mini Pineapple Upside Down Cakes are a delightful twist on the classic dessert, capturing the essence of summer in each bite. These individual-sized treats feature a luscious layer of caramelized pineapple and cherries atop a soft, fluffy cake base, creating a perfect blend of sweetness and nostalgia. Ideal for parties, brunches, or simply treating yourself, these mini cakes are not only visually stunning but also incredibly easy to prepare.

Ingredients

Canned Pineapple Slices – 12 slices (1 per muffin cup)
Maraschino Cherries – 6 cherries, halved (½ cherry per muffin cup)
Unsalted Butter – ½ cup (1 stick), softened
Granulated Sugar – ¾ cup
Eggs – 2 large, at room temperature
Vanilla Extract – 1 teaspoon
All-Purpose Flour – 1 cup, sifted
Baking Powder – 1½ teaspoons

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
Place one pineapple slice in each muffin cup and top with half a maraschino cherry.
In a bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract.
In another bowl, whisk flour and baking powder; gradually combine with the wet mixture until just mixed.
Spoon batter over the pineapple slices until two-thirds full.
Bake for 20-25 minutes or until a toothpick comes out clean.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 165
Sugar: 11g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0g
Protein: 2g
Cholesterol: 40mg