Mini Pineapple Upside Down Cakes
These delightful mini cakes are warm, sweet, and filled with juicy pineapple, making them a perfect quick dessert.
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.
Notes
For serving, these cakes are delightful on their own, or topped with vanilla ice cream, whipped cream, or fresh fruit. For storage, keep in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgSugar: 12g
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