Description
These Mini Pineapple Upside-Down Cakes are a delightful treat featuring a buttery topping, sweet crushed pineapple, and maraschino cherries. Perfect for gatherings or a sweet snack, these cakes are easy to whip up and sure to please anyone craving a homemade dessert.
Ingredients
Scale
- ¼ cup unsalted butter (57 grams; ½ stick)
- ½ cup packed light brown sugar (100 grams)
- 12 maraschino cherries
- 1 (20-ounce can) crushed pineapple (drained, reserve the juice for later)
- 1 cup all-purpose flour spooned & leveled (125 grams)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter softened (57 grams; ½ stick)
- ⅓ cup packed light brown sugar (67 grams)
- ⅓ cup granulated sugar (67 grams)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup whole milk (60 ml)
- ¼ cup reserved pineapple juice (60 ml; can also substitute with whole milk)
Instructions
- Preheat the oven to 350°F (177°C) and prepare a standard 12-count muffin pan with non-stick cooking spray.
- For the topping, melt butter and brown sugar in a microwave-safe bowl, stirring until smooth. Distribute the mixture evenly into the muffin cavities, about 1 tablespoon each.
- Place one maraschino cherry in the center of each muffin cavity, then add 1 to 1 ½ tablespoons of crushed pineapple to each one. Set aside.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Using a stand mixer or handheld mixer, beat the softened butter until smooth. Add the brown and granulated sugars, mixing until fluffy for about 2 to 3 minutes.
- Incorporate the egg and vanilla extract until fully combined, scraping down the bowl as needed.
- Gradually mix in half of the dry ingredients until just combined, then add the milk and reserved pineapple juice. Finish mixing with the remaining dry ingredients without overmixing.
- Pour the batter evenly into the muffin cavities.
- Bake for 20 to 25 minutes, or until a toothpick comes out clean from the center of the cakes.
- Once baked, let them cool in the pan for 5 to 10 minutes before loosening the edges with a knife. Flip the pan onto a wire rack to release the cakes, spooning out any stuck topping back onto them.
- Let cool slightly and serve!
Notes
For an extra layer of flavor, you can add a pinch of cinnamon to the batter.
These cakes are best served fresh but can be stored in an airtight container for up to two days.
If desired, serve with a scoop of vanilla ice cream for an indulgent treat.
Nutrition
- Serving Size: 1 cake
- Calories: 215
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg