Description
Mini pineapple upside down cakes are a delightful twist on a classic favorite, delivering individual servings of tropical bliss. Each mini cake features a soft, buttery base topped with luscious caramelized pineapple and sweet cherries. Perfect for any occasion, these charming treats are simple to make and sure to impress your family and friends. Serve warm with whipped cream or ice cream for an extra indulgent experience.
Ingredients
Scale
- 1/2 cup unsalted butter (room temperature)
- 1 cup packed brown sugar
- 1 can (8 oz) canned pineapple rings in juice
- 1 cup all-purpose flour
- 2 tsp baking powder
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350?F (175?C) and grease a muffin tin.
- In a small bowl, mix brown sugar and melted butter; spoon into muffin cups. Place one pineapple ring in each cup.
- In another bowl, beat softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour and baking powder; gradually combine with the butter mixture until just mixed.
- Fill muffin cups about three-quarters full with batter over the pineapple rings.
- Bake for 20-25 minutes until golden brown; allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 50mg