Description
Mini pineapple upside down cakes are delightful, individual treats that effortlessly combine the tropical sweetness of caramelized pineapple and maraschino cherries with a moist, buttery cake. These charming desserts are perfect for parties, evoking nostalgia while impressing your guests with their vibrant colors and irresistible flavors. Each bite is a taste of summer, making them an instant favorite for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 cup pineapple slices (fresh or canned, well-drained)
- 6 maraschino cherries
- 1/2 cup brown sugar
- 2 tbsp corn syrup
Instructions
- 1. Preheat your oven to 350°F (175°C) and grease a muffin tin with nonstick spray.
- 2. In a saucepan over medium heat, combine brown sugar and corn syrup to create a smooth caramel sauce.
- 3. Pour a tablespoon of caramel into each muffin cup, then add a pineapple slice topped with a maraschino cherry.
- 4. In a mixing bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Gradually incorporate flour and baking powder until just combined.
- 5. Spoon batter into muffin cups over the pineapple until three-quarters full.
- 6. Bake for 20-25 minutes until golden brown and a toothpick comes out clean. Allow to cool slightly before inverting onto serving plates.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (60g)
- Calories: 190
- Sugar: 15g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg