Irresistible Mini Pineapple Upside Down Cakes Recipe

There’s something magical about mini pineapple upside down cakes. They are like little sunshiny smiles on a plate, full of caramelized sweetness and tropical flavors that dance on your tongue. layered zucchini ricotta melts The aroma wafts through the air, filling your kitchen with a delightful scent that makes even the grumpiest cat perk up and pay attention.

Thinking back to the first time I made these delightful treats, I remember my friends gathered around, eagerly waiting for a bite. Their faces lit up with joy as they savored each bite, and I knew I had struck gold. Perfect for summer barbecues or cozy family dinners, these mini cakes always steal the show and leave everyone asking for seconds. Get ready for an amazing flavor experience!

I once brought these mini cakes to a potluck, and people were practically fighting over the last piece—talk about a dessert victory!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: quick and delicious English muffin pizzas.

• Canned Pineapple Slices: Opt for quality slices packed in juice for maximum sweetness and moisture.

• Brown Sugar: This adds rich caramel notes that complement the pineapple perfectly.

• Unsalted Butter: Use fresh butter for a rich flavor; it helps create that lovely golden crust.

• All-Purpose Flour: For structure, you can replace some with cake flour if you prefer a lighter texture.

• Baking Powder: Make sure it’s fresh; it’s essential for achieving those fluffy cakes. delightful cherry cheesecake fluff.

• Granulated Sugar: A balance of sweetness to enhance the overall flavor without overpowering it.

• Eggs: Use large eggs for optimal richness in your batter.

• Vanilla Extract: Pure vanilla extract elevates the flavor profile; skip imitation if possible.

• Milk: Whole milk is best here; it adds creaminess to your batter.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease your muffin tin with nonstick spray or butter to ensure easy release later.

Create the Topping Mixture: In a small bowl, melt butter and mix in brown sugar until combined. Spoon this mixture evenly into each muffin cup.

Add Pineapple Slices and Cherries: Place one pineapple slice on top of each butter-sugar mixture in the muffin tin. Add half a cherry in the center of each slice for that classic look.

Mix Your Batter: In a separate bowl, whisk together flour, granulated sugar, baking powder, and salt. In another bowl, combine eggs, milk, vanilla extract, and melted butter before gently folding into the dry ingredients.

Fill Muffin Tins with Batter: Carefully spoon your batter over each pineapple slice until just full. Ensure they’re filled evenly so they rise beautifully.

Bake Until Golden Brown: Place your muffin tin in the oven and bake for 20-25 minutes or until golden brown. You’ll know they’re done when a toothpick inserted comes out clean.

Once baked, let them cool slightly before flipping them out onto a serving platter—prepare yourself for the sweet aroma that fills your kitchen!

Now you have vibrant mini pineapple upside down cakes ready to impress! Serve warm or at room temperature; either way, they’re sure to be a hit! For more inspiration, check out this Lemon Cheesecake Squares recipe.

Perfecting the Cooking Process

Preheat your oven to 350°F (175°C) and prepare your muffin tin with non-stick spray. Start by melting butter and brown sugar together, then pour it into the muffin cups before adding pineapple rings and batter for even cooking.

Add Your Touch

Feel free to swap out the pineapple for other fruits like peaches or cherries. You can also add nuts or coconut flakes for an extra crunch that adds delightful texture and flavor.

Storing & Reheating

Store Mini Pineapple Upside Down Cakes in an airtight container at room temperature for up to three days. Reheat gently in the microwave for a few seconds before serving to bring back their moisture.

Sometimes I find myself reminiscing about my first attempt at these cakes; my friends devoured every last crumb! Their laughter filled the kitchen, making all my baking blunders worth it.

FAQ

Can I use canned pineapple for Mini Pineapple Upside Down Cakes?

Absolutely! Canned pineapple works well; just drain it thoroughly before using.

What can I substitute for butter in the recipe?

You can use coconut oil or unsalted margarine as a butter substitute.

How long do these cakes take to bake?

Bake your Mini Pineapple Upside Down Cakes for 18-22 minutes until golden brown. no-bake carrot cake bites.

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Mini Pineapple Upside Down Cakes

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• Author: Larissa W.
• Total Time: 40 minutes
• Yield: Makes approximately 12 mini cakes 1x

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Description

Mini Pineapple Upside Down Cakes are individual-sized delights that combine the tropical sweetness of pineapple with a rich, caramelized topping. These cakes are perfect for parties or casual gatherings, bringing vibrant color and irresistible aroma to your table. With a fluffy texture and a burst of flavor in each bite, they’re sure to be a crowd-pleaser at any event!

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Ingredients

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• 1 can (20 oz) canned pineapple slices, drained
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick spray.
2. In a small bowl, mix melted butter and brown sugar until combined, then spoon into each muffin cup.
3. Place one pineapple slice and half a cherry on top of the butter-sugar mixture.
4. In another bowl, whisk flour, baking powder, and granulated sugar. In a separate bowl, beat eggs with milk and vanilla; fold into dry ingredients.
5. Spoon batter over pineapple slices until full. Bake for 20-25 minutes or until golden brown.
6. Allow to cool slightly before flipping onto a serving platter.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 mini cake (65g)
• Calories: 210
• Sugar: 16g
• Sodium: 90mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 55mg