Pineapple Mascarpone Upside-Down Mini Cakes
Delicious mini cakes featuring caramelized pineapple and mascarpone, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pineapple rings (canned or fresh)
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup mascarpone cheese
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
- In a small saucepan, melt the butter and brown sugar together over low heat, then add your pineapple rings.
- Place one caramelized pineapple ring in each muffin cup, spooning extra caramel sauce over the top.
- In a mixing bowl, combine flour, sugar, mascarpone, milk, vegetable oil, baking powder, vanilla extract, salt, and egg, mixing until smooth.
- Carefully pour the batter over the pineapple rings in the muffin tin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the cakes cool in the tin for a few minutes, then invert onto a plate.
Notes
Serve with whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 mini cake
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg