Mini Pineapple Upside Down Cakes are a delightful treat that brings a smile to anyone’s face. These little cakes are warm, sweet, and just the right size for a quick dessert. Each bite offers a perfect blend of soft cake and juicy pineapple, making them simply irresistible.
Why You Will Love This Recipe
This recipe is not only easy to make but also super tasty. Mini Pineapple Upside Down Cakes are a great choice for any occasion, from family gatherings to cozy nights at home. They use basic ingredients that you likely already have in your pantry. Plus, they bake quickly, so you won’t be waiting long to enjoy these sweet treats.
How to Make Mini Pineapple Upside Down Cakes
Making these mini cakes is straightforward and beginner-friendly. You will mix simple ingredients to create a fluffy batter, then layer in pineapple for a deliciously fruity finish. It’s a fun way to bake and enjoy a classic dessert in a new, bite-sized format.
What You Need
Here’s what you will need to make these tasty mini cakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- Canned or fresh pineapple slices
- Maraschino cherries (optional)
Step-by-Step
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla, mixing well.
- Gradually add the flour mixture and milk, alternating between the two.
- Place a slice of pineapple in each muffin cup, adding a cherry in the center if desired.
- Pour the batter over the pineapple slices until each cup is about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes, then carefully invert the cakes onto a serving plate. Enjoy your mini desserts!
How to Serve Mini Pineapple Upside Down Cakes
These mini cakes are perfect on their own or served with a scoop of vanilla ice cream for an extra sweet touch. You can also top them with whipped cream or serve alongside fresh fruit for a colorful presentation. They make a lovely addition to summer picnics or birthday parties.
How to Store Mini Pineapple Upside Down Cakes
To keep your mini cakes fresh, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just place them in a freezer-safe container or wrap them tightly in plastic wrap. When you’re ready to enjoy them, simply thaw in the fridge or warm them up in the microwave.
Recipe Tips
- Make sure not to overmix the batter. This will help keep the cakes fluffy.
- If you prefer a more tropical flavor, try adding shredded coconut to the batter.
- Always let the cakes cool a bit before inverting them to avoid breakage.
- Feel free to swap the pineapple for peaches or cherries for a different twist.
- If you want a lighter version, use a substitute for the butter, like applesauce.
Variations & Swaps
- For a tropical spin, try using mango slices instead of pineapple.
- You can replace the all-purpose flour with gluten-free flour for a gluten-free option.
- Add a sprinkle of cinnamon or nutmeg to the batter for a warm spice flavor.
FAQs
Can I make these mini cakes ahead of time?
Yes, you can prepare the batter and store it in the fridge overnight before baking. Just pour it over the pineapple before baking.
How do I freeze these mini cakes?
Cool the cakes completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months.
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to slice the fresh pineapple into even rings for the best results.
What can I serve with these mini cakes?
They pair well with whipped cream, vanilla ice cream, or even a fresh fruit salad.
What mistakes should I avoid when making these cakes?
Be careful not to overmix the batter, as this can make the cakes tough. Also, watch them closely while baking to prevent over-baking.
Mini Pineapple Upside Down Cakes
Ingredients
Cake Batter Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter Softened at room temperature
- 1/2 cup brown sugar Packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup milk Whole or any preferred milk
Topping Ingredients
- Canned or fresh slices pineapple Fresh slices recommended for best results
- Optional pieces Maraschino cherries For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla, mixing well.
- Gradually add the flour mixture and milk, alternating between the two.
- Place a slice of pineapple in each muffin cup, adding a cherry in the center if desired.
- Pour the batter over the pineapple slices until each cup is about two-thirds full.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes, then carefully invert the cakes onto a serving plate.
