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Individual Mini Pineapple Upside Down Cakes

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These adorable mini cakes are a delightful twist on the classic pineapple upside-down cake, offering a burst of nostalgia and flavor in every bite.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 can pineapple slices
  • Maraschino cherries
  • Brown sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a muffin tin, ensuring each muffin cup is ready to receive the sweet batter.
  2. Create the sweet sticky base: In a skillet over medium heat, melt the unsalted butter. Add brown sugar and stir until it’s dissolved and bubbly. Pour this lovely mixture into the bottom of each muffin cup.
  3. Place a pineapple slice in the center of each muffin cup, topping it with a maraschino cherry.
  4. Cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
  5. Whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the butter mixture, alternating with the milk.
  6. Pour the delicious batter over the pineapple slices in the muffin tin, filling each cup about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cakes to cool for a few minutes. Carefully invert each muffin cup onto a serving plate to reveal the caramelized pineapple on top.

Notes

Serve warm for the best flavor and enjoy with a scoop of vanilla ice cream or whipped cream.

Nutrition

Find it online: https://thestationrecipes.com/individual-mini-pineapple-upside-down-cakes/

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