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