Description
Mini pineapple upside down cakes are delightful individual treats that combine the sweetness of caramelized pineapple with a moist, fluffy cake. Perfect for any occasion, these bite-sized desserts bring a touch of nostalgia to your table. With their vibrant colors and inviting aroma, they are sure to impress family and friends.
Ingredients
Scale
- 1 can (20 oz) canned pineapple rings, drained
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- In a small bowl, mix melted butter and brown sugar; spoon into each muffin cup.
- Place one pineapple ring in each cup; add maraschino cherries if desired.
- In a mixing bowl, cream together butter and granulated sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Whisk flour and baking powder together; gradually mix into wet ingredients until just combined.
- Spoon batter over pineapples in each muffin cup until three-quarters full. Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before flipping onto plates.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (50g)
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg