Description
Mini Pineapple Upside Down Cakes are a delightful twist on the classic dessert, offering individual servings of this sweet and tangy treat. Perfect for parties, special occasions, or just because, these mini cakes are as cute as they are delicious. Here’s a simple recipe to make them at home:
Ingredients
For the Cakes:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 1 egg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- A pinch of salt
For the Topping:
- 1 can (20 oz) pineapple slices, drained and juice reserved
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- Maraschino cherries
Equipment
- Muffin tin
- Cooking spray or additional butter for greasing
Instructions
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Preheat the Oven and Prepare the Muffin Tin:
- Preheat your oven to 350°F (175°C). Grease the muffin tin cups with cooking spray or butter.
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Prepare the Topping:
- In each muffin cup, pour about 1 teaspoon of melted butter, followed by a tablespoon of brown sugar. Place a pineapple ring (cut to fit if necessary) into each cup, and then add a maraschino cherry in the center of each pineapple ring.
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Mix the Cake Batter:
- In a medium mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and reserved pineapple juice, beginning and ending with the flour mixture. Stir until the batter is smooth.
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Assemble the Cakes:
- Spoon the batter over the pineapple and cherries in the muffin cups, filling each about 3/4 full. Be careful not to overfill.
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Bake:
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and spring back when lightly touched.
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Cool and Serve:
- Allow the cakes to cool in the pan for about 5 minutes, then run a knife around the edges of each cake to loosen them. Invert the muffin tin onto a wire rack or serving platter to release the cakes. If any toppings stick to the pan, just place them back on the cakes.
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Serving Suggestions:
- These mini pineapple upside-down cakes are best served warm. For an extra indulgence, top with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Pineapple Rings: If you can’t find pineapple slices that fit your muffin tin cups, you can use pineapple chunks or cut the slices to fit.
- Customization: Feel free to experiment by adding spices to the batter, such as cinnamon or nutmeg, for an added flavor dimension.
Mini Pineapple Upside Down Cakes are a fun, individual-sized dessert that’s sure to impress. Whether you’re hosting a dinner party, attending a potluck, or simply in the mood for something sweet and unique, these mini cakes offer the perfect combination of ease and elegance. Enjoy the process and the delightful result!