Mini Pineapple Upside Down Cakes!!!

Mini Pineapple Upside Down Cakes are a delightful twist on the classic dessert, perfect for individual servings. These charming little cakes feature a luscious layer of caramelized pineapple and cherries, topped with a moist, flavorful cake. Ideal for parties, gatherings, or a special treat for yourself, these mini cakes offer all the nostalgia and deliciousness of the traditional version, but in a fun, single-serving format. Easy to make and visually appealing, they are sure to impress your guests and satisfy your sweet tooth.

Ingredients

Topping:

• 1/4 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1 can pineapple rings, drained and each ring cut into quarters
• Maraschino cherries, halved

Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsalted butter, softened
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup pineapple juice (reserved from the can)
• 1 teaspoon vanilla extract
• 2 large eggs

Instructions

1. Prepare the Topping:
   • Preheat your oven to 350°F (175°C).
   • Spray a 12-cup muffin tin generously with non-stick cooking spray.
   • In a small bowl, combine the melted butter and brown sugar.
   • Divide the mixture evenly among the 12 muffin cups.
   • Place a quarter of a pineapple ring in each cup and add a cherry half in the center.
2. Prepare the Cake Batter:
   • In a large bowl, combine the flour, sugar, baking powder, and salt.
   • Add the softened butter, milk, pineapple juice, vanilla extract, and eggs.
   • Beat with an electric mixer on low speed until combined, then increase to medium speed and beat for 2 minutes.
3. Assemble the Cakes:
   • Spoon the batter over the pineapple and cherry mixture in each muffin cup, filling each cup about two-thirds full.
   • Smooth the tops with a spoon or spatula.
4. Bake the Cakes:
   • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
   • Remove from the oven and let cool in the pan for 5 minutes.
   • Run a knife around the edges of each cake to loosen, then invert the muffin tin onto a baking sheet or a serving platter to release the cakes.
5. Serve:
   • Serve warm or at room temperature. These mini cakes are delicious on their own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your Mini Pineapple Upside Down Cakes.

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