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Mini Pineapple Upside-Down Cakes

Delightful mini cakes featuring caramelized pineapples and cherries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Baked Goods, Dessert
Cuisine: American, Tropical
Calories: 170
Ingredients Method Notes

Ingredients
  

For the Topping
  • 1/2 cup butter Melted, but not browned
  • 1 cup brown sugar Packed
  • 1 can (8 ounces) pineapple slices Drained
  • 1/2 cup maraschino cherries
For the Cake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a small saucepan, melt the butter and brown sugar together over medium heat until bubbly and smooth.
  3. Pour the mixture evenly into the bottom of each muffin tin cup.
  4. Place a pineapple slice in the center of each cup, and add a maraschino cherry on top.
Making the Batter
  1. In a bowl, mix together the flour, granulated sugar, baking powder, and salt.
  2. In another bowl, whisk together the milk, egg, and vanilla extract.
  3. Add the wet mixture to the dry ingredients and mix until just combined.
  4. Spoon the batter over the pineapple and cherries, filling each cup about two-thirds full.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool before inverting onto a serving plate.

Notes

Best served warm, can be reheated lightly in the microwave. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.