Description
This Mini Pineapple Upside-Down Cake recipe offers a delightful twist on a classic dessert. Individually baked in a muffin pan, these bite-sized treats feature a caramelized buttery brown sugar topping with maraschino cherries and crushed pineapple, crowned by a moist vanilla cake. Perfect for parties or a sweet snack, these cakes are easy to make and sure to impress.
Ingredients
Topping
- 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)
Cake Batter
- 1 cup all-purpose flour
- 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 substitute with whole milk)
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C). Spray a standard 12-count muffin pan thoroughly with non-stick cooking spray to ensure easy removal of the cakes later, then set it aside.
- Prepare the topping: In a large microwave-safe bowl, combine the ¼ cup unsalted butter and ½ cup light brown sugar. Microwave in 20 to 30 second increments, stirring frequently, until the butter is fully melted and the mixture is smooth. Spoon and evenly distribute about 1 tablespoon of this mixture into each of the 12 muffin cavities.
- Add cherries and pineapple: Place one maraschino cherry in the center of each muffin cup over the brown sugar mixture. Then spoon 1 to 1 ½ tablespoons of the drained crushed pineapple over each cavity, surrounding the cherry neatly. You might have some pineapple left over, which can be saved or used as a garnish.
- Mix dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside this dry mixture.
- Cream butter and sugars: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened ¼ cup butter until smooth. Add both the ⅓ cup packed brown sugar and ⅓ cup granulated sugar. Beat on medium speed for 2 to 3 minutes until the mixture is light and fluffy.
- Add egg and vanilla: Add the egg and vanilla extract to the butter and sugar mixture. Mix well until fully combined, scraping down the sides of the bowl as needed to ensure even mixing.
- Combine batter: Gradually add half of the dry flour mixture to the wet ingredients and mix just until incorporated. Next, add the ¼ cup milk and reserved pineapple juice, mixing until combined. Finally, add the remaining dry ingredients and mix gently until just combined. Be careful not to overmix to keep the cake tender.
- Fill muffin cups: Evenly distribute the prepared cake batter over the pineapple and cherry topping in each muffin cup.
- Bake the cakes: Place the muffin pan in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean, indicating they are fully cooked.
- Cool and invert: Remove the pan from the oven and let the cakes cool in the pan for 5 to 10 minutes. Run a knife gently around the edges of each cake to loosen. Place a wire rack on top of the muffin pan, then carefully invert the pan and rack to release the cakes. If any topping sticks to the pan, spoon it back onto the cakes delicately.
- Serve: Allow the mini pineapple upside-down cakes to cool completely before serving. Enjoy these sweet, fruity morsels as a delightful dessert or snack.
Notes
- Ensure the pineapple is well drained to avoid soggy cakes.
- Room temperature egg helps ensure better mixing and texture.
- If pineapple juice is limited, whole milk can be used as a substitute.
- Use a non-stick spray or line the muffin pan to prevent sticking and make removal easier.
- These mini cakes can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
