Mini Pineapple Upside-Down Cake Recipe
Delight in these charming Mini Pineapple Upside-Down Cakes, perfect for individual servings with a buttery brown sugar topping, juicy pineapple rings, and maraschino cherries. These moist and flavorful cakes combine a tender vanilla batter with caramelized fruit on top, baked to golden perfection in a muffin tin for a fun twist on a classic dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Topping
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 12 fresh pineapple rings (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
- Preheat oven: Set your oven to preheat at 350°F (175°C). Generously spray a 12-cup standard muffin tin with nonstick cooking spray to ensure easy release of the cakes after baking.
- Prepare topping: In a small saucepan, melt 1/4 cup unsalted butter over low heat. Stir in the packed light brown sugar until smooth and fully combined to create a caramel-like sauce. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup. Then, place one pineapple ring in each cup and carefully center a maraschino cherry atop each pineapple ring.
- Mix batter: In a large mixing bowl, beat the softened 1/4 cup unsalted butter and granulated sugar until the mixture is smooth and creamy. Add the egg and vanilla extract, mixing well until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix gently after each addition, combining just until the batter is smooth and just blended. Avoid overmixing to keep the cake tender.
- Fill muffin cups: Evenly divide the batter by spooning it over the pineapple and cherry layers in each muffin cup, filling each about three-quarters full to allow space for rising during baking.
- Bake cakes: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cake comes out clean, indicating they are fully baked.
- Cool and serve: Remove the muffin tin from the oven and let the cakes cool in the tin for about 5 minutes. Then, carefully invert the tin onto a cooling rack to release the mini cakes, revealing the glossy pineapple and cherry topping. Serve warm or at room temperature for the best flavor and texture.
Notes
- You can use canned pineapple rings if fresh pineapple is unavailable; just ensure they are well-drained to avoid sogginess.
- For easier removal of cakes, allow them to cool slightly before inverting.
- These mini cakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Warm the cakes gently before serving if refrigerated to bring back their soft texture.
Keywords: mini pineapple upside-down cake, individual pineapple cakes, pineapple desserts, easy pineapple upside-down, muffin tin desserts
