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Mini Pineapple Upside-Down Cake Recipe

★★★★★

4.5 from 93 reviews
  • Author: lilan
  • Total Time: 40 minutes
  • Yield: 12 mini cakes 1x

Description

These Mini Pineapple Upside-Down Cakes are delightful individual treats featuring caramelized pineapple rings and cherries atop moist, fluffy cake. Perfectly portioned in a muffin tin, they combine a buttery brown sugar topping with a tender vanilla-flavored batter, baked to golden perfection. Serve warm or at room temperature for a classic retro dessert that’s easy to make and sure to impress.

Ingredients

Scale

Topping

  • 1/4 cup unsalted butter
  • 1/2 cup light brown sugar, packed
  • 12 rings fresh pineapple or canned, drained
  • 12 maraschino cherries

Batter

  • 1/4 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk, at room temperature

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Generously spray a 12-cup standard muffin tin with nonstick cooking spray to prevent sticking.
  2. Prepare Topping: Melt 1/4 cup unsalted butter in a small saucepan over low heat. Stir in 1/2 cup packed light brown sugar until mixture is smooth and combined. Spoon about 1 tablespoon of this brown sugar butter mixture into the bottom of each muffin cup. Then, place one pineapple ring on top of the sugar mixture in each cup and center a maraschino cherry atop each pineapple ring.
  3. Mix Batter: In a large bowl, beat the softened 1/4 cup unsalted butter and 2/3 cup granulated sugar together until smooth and creamy. Add 1 large room-temperature egg and 1 1/2 teaspoons vanilla extract; mix well until fully incorporated. In a separate bowl, whisk together the dry ingredients — 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  4. Combine Ingredients: Gradually add the dry flour mixture to the wet butter mixture, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Stir gently just until combined to avoid overmixing, which could toughen the cake.
  5. Fill Muffin Cups and Bake: Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
  6. Cool and Invert: Allow the mini cakes to cool in the muffin tin for 5 minutes. Then carefully invert the tin onto a cooling rack or serving plate to release the mini pineapple upside-down cakes. Serve warm or at room temperature for best flavor and texture.

Notes

  • Use fresh pineapples for the best flavor, but canned pineapple rings drained well also work perfectly.
  • Chill the cake tops slightly before inverting if you want a cleaner release, but warm cakes enhance the flavor.
  • Nonstick spray or greasing the muffin tin well is essential to prevent sticking.
  • Variations include adding a sprinkle of cinnamon or nutmeg to the batter for added warmth.
  • Mini cakes can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Rewarm briefly before serving to enjoy the soft texture and gooey topping.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pineapple upside-down cake, mini cakes, individual desserts, pineapple dessert, retro desserts, baked mini cakes, fruit topping cake

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Find it online: https://cooklilan.com/mini-pineapple-upside-down-cake-recipe/