Classic Mini Pineapple Upside Down Cakes: Easy & Irresistibly Sweet
Delightful mini cakes featuring caramelized pineapple and a soft, moist base.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 can pineapple slices, drained
- 1/2 cup brown sugar
- 1/4 cup maraschino cherries
Instructions
- Preheat oven to 350°F (175°C).
- Arrange pineapple slices in the bottom of greased muffin tin and place a cherry in the center of each slice.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, combine melted butter, milk, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spoon the batter over pineapple slices, filling each cup about 2/3 full.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow to cool for a few minutes, then invert onto a serving platter.
Notes
- For extra flavor, consider adding a pinch of cinnamon to the batter.
- These cakes are best served warm with whipped cream or ice cream.
Nutrition
- Serving Size: 1 mini cake
- Calories: 190
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg