Mini Pineapple Upside Down Cakes

Discover the joy of baking with these delightful Mini Pineapple Upside Down Cakes! This easy recipe transforms a classic dessert into bite-sized treats that are perfect for any occasion. With simple ingredients and straightforward steps, you’ll create sweet, moist cakes topped with juicy pineapple and cherries that everyone will love.

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Ingredients

1 cup all-purpose flour

1/2 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1/4 cup milk

1 large egg

1 teaspoon vanilla extract

1 can (14 oz) pineapple slices in juice, drained (reserve juice)

1/4 cup brown sugar

Maraschino cherries for garnish

Instructions

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or butter.

In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

In a separate large bowl, combine the melted butter, milk, egg, and vanilla extract. Mix until smooth.

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

In a small bowl, mix the reserved pineapple juice with the brown sugar to create a syrup.

Spoon a little of the brown sugar mixture into the bottom of each muffin cup, followed by a slice of pineapple, and place a maraschino cherry in the center of each pineapple slice.

Pour the cake batter over the pineapple and cherries, filling each cup about 2/3 full.

Gently tap the muffin tin on the counter to remove air bubbles, then bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pan for about 5 minutes before carefully inverting onto a wire rack or serving plate. Let them cool for an additional 5 minutes before serving.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12

- Presentation Tips: Serve warm, garnished with fresh mint leaves or whipped cream for an added touch. Enjoy!