Description
Mini Pineapple Upside Down Cakes are individually portioned treats featuring sweet caramelized pineapple rings and cherries baked into buttery, moist vanilla cakes—perfect for parties, holidays, or a tropical dessert any time.
Ingredients
Units
Scale
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 6 pineapple rings (canned or fresh, cut to fit)
- 6 maraschino cherries
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 6-cup jumbo muffin tin or a 12-cup standard muffin tin.
- Pour melted butter evenly into each muffin cup, then sprinkle with brown sugar.
- Place a pineapple ring (cut to fit if needed) and a cherry in the center of each cup.
- In a bowl, cream softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In another bowl, whisk flour, baking powder, and salt. Add to wet mixture alternately with milk, mixing just until combined.
- Spoon batter over the pineapple rings, filling each cup about 3/4 full.
- Bake for 20–25 minutes (15–18 minutes for smaller muffins) or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then carefully invert onto a wire rack or tray.
- Serve warm or at room temperature.
Notes
- Use pineapple tidbits if you prefer smaller fruit pieces in standard muffin tins.
- Try adding a splash of rum extract to the batter for extra flavor.
- Can be made a day ahead and stored covered at room temperature.
Nutrition
- Serving Size: 1 mini cake
- Calories: 260
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg