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Pineapple Upside Down Mini Cakes

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Delightful mini cakes that capture the essence of summer with sweet caramel and fresh pineapple.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 can pineapple slices, drained
  • 2 large eggs
  • 1/2 cup mascarpone cheese
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Caramel: In a small saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar dissolves. Allow it to cook without stirring until the mixture turns a golden caramel color. Quickly pour the caramel into the bottom of your muffin molds before it hardens.
  2. Add Pineapple Slices: Once the caramel has settled, place a pineapple slice on top of each caramel-covered mold.
  3. Mix Cake Batter Ingredients: In a large mixing bowl, whisk together the eggs, mascarpone, and vanilla extract until well combined.
  4. Combine Dry Ingredients: In another bowl, sift together the flour and baking powder.
  5. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture. Be careful not to overmix!
  6. Fill Molds and Bake: Spoon the batter over the pineapple slices in each mold, filling them about 2/3 full. Place in a preheated oven at 350°F (175°C) and bake for 20-25 minutes.
  7. Cool and Invert Before Serving: Once baked, allow the mini cakes to cool for a few minutes before inverting them onto a wire rack. Serve warm or at room temperature.

Notes

Serve with whipped cream or a scoop of vanilla ice cream. These cakes can also be garnished with fresh mint leaves.

Nutrition

Find it online: https://thestationrecipes.com/pineapple-upside-down-mini-cakes-easy-tropical-dessert/

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