Description
Delicious mini upside-down pineapple cakes with a caramelized topping of pineapple and cherries.
Ingredients
Scale
- 1 can (20 oz) pineapple slices, drained
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Maraschino cherries (one for each cake)
- Whipped cream (for topping)
- Fresh mint or herbs for garnish (optional)
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a muffin tin thoroughly.
- Prepare the Topping: In each muffin cup, place 1 teaspoon of melted butter. Add 1 teaspoon of brown sugar on top of the butter. Place a slice of pineapple in each cup and add a cherry in the center.
- Make the Batter: In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. In another bowl, whisk together the melted butter, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Assemble and Bake: Pour the batter over the pineapple slices in the muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cakes to cool in the pan for 10 minutes. Run a knife around the edges to loosen and invert the cakes onto a wire rack.
- Garnish: Once cooled, top each cake with a dollop of whipped cream. Garnish with a mint leaf or other fresh herbs if desired.
Notes
- Ensure the muffin tin is well-greased to prevent sticking.
- Use fresh pineapple slices for a fresher taste if preferred.
- Be gentle when inverting the cakes to preserve their shape and topping.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg