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Mini Pineapple Upside-Down Cake Recipe

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3.9 from 9 reviews

This delightful Mini Pineapple Upside-Down Cake recipe creates individual-sized cakes with a caramelized pineapple and cherry topping, baked to golden perfection. Perfect for a refreshing dessert or a sweet snack, these mini cakes combine the tropical tang of pineapple with the warm flavors of brown sugar and butter, all baked in a convenient muffin pan.

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 also substitute with whole milk)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a standard 12-count muffin pan thoroughly with non-stick cooking spray and set aside to prevent sticking.
  2. Make the Topping: In a large microwave-safe bowl, combine the butter and brown sugar. Microwave in 20 to 30 second intervals, stirring each time, until the butter is melted and the mixture is smooth and combined. Distribute this mixture evenly into each muffin cavity, about 1 tablespoon per cavity.
  3. Add Pineapple and Cherries: Place one maraschino cherry in the center of each muffin cavity on top of the butter-sugar mixture. Then spoon 1 to 1½ tablespoons of the drained crushed pineapple around the cherry in each cavity. Reserve any leftover pineapple for another use.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
  5. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a handheld mixer in a large bowl, beat the softened butter until smooth. Add the brown sugar and granulated sugar and beat on medium speed for 2 to 3 minutes until the mixture is light and fluffy.
  6. Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as necessary to ensure even mixing.
  7. Combine Batter: Add half of the dry ingredient mixture to the wet ingredients and mix until just combined. Pour in the milk and reserved pineapple juice, then add the remaining dry ingredients. Mix gently until just combined, being careful not to overmix for a tender cake.
  8. Fill Muffin Pan: Evenly distribute the cake batter over the pineapple and cherry topping in the muffin pan cavities.
  9. Bake: Place the muffin pan in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  10. Cool and Remove: Let the cakes cool in the pan for 5 to 10 minutes. Run a knife around the edges of each to loosen them from the pan. Place a wire rack on top of the muffin pan; carefully invert the pan and rack together, then remove the pan to release the mini cakes.
  11. Serve: If any topping sticks to the pan, spoon it back onto the cakes gently. Allow cakes to cool completely before serving and enjoy your mini pineapple upside-down cakes!

Notes

  • Ensure the crushed pineapple is well drained to avoid soggy cakes.
  • Reserve the pineapple juice to add moisture and flavor to the batter, or substitute with whole milk if unavailable.
  • Do not overmix the batter to keep the cakes tender.
  • The cakes are best served once completely cooled to allow the topping to set properly.
  • You can store leftover cakes in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookedbysarah.com/mini-pineapple-upside-down-cake-recipe/