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Mini Pineapple Upside Down Cakes

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Delightful individual mini cakes topped with sweet, caramelized pineapple and cherries. Perfect for any occasion!

Ingredients

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  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1 can pineapple slices (in juice)
  • Maraschino cherries (one for each cake)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your muffin tin.
  2. Melt the butter and brown sugar in a small saucepan over medium heat, then divide among muffin tin cups.
  3. Place a pineapple slice in each cup and insert a cherry in the center.
  4. Mix dry ingredients in one bowl: flour, baking powder, and salt.
  5. Cream together granulated sugar and egg until light and fluffy, then stir in milk and vanilla.
  6. Combine the dry ingredients with the wet mixture until just combined.
  7. Pour the batter over the pineapple slices in the muffin tin.
  8. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
  9. Cool in the tin for a few minutes, then invert onto a plate.

Notes

Use fresh pineapple for better flavor. Don’t rush the cooling time for best results.

Nutrition

Find it online: https://www.spiritsdrink.com/mini-pineapple-upside-down-cakes/