Description
A fun twist on the classic pineapple upside-down cake, these individual servings are baked in jars for a portable and adorable dessert. Layers of caramelized pineapple, cherries, and moist vanilla cake make these a showstopper.
Ingredients
Scale
For the Crust:
- For the pineapple layer:
- 1/2 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 can (20 oz) pineapple rings, drained and patted dry
- 12 maraschino cherries, drained
- For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease 12 wide-mouth 8-oz mason jars with butter or cooking spray.
- Make the pineapple layer: Divide melted butter evenly among jars (about 2 tsp each). Sprinkle 1 tbsp brown sugar into each jar. Place 1 pineapple ring in the bottom of each jar (trim to fit if needed). Add 1 cherry in the center of each pineapple ring.
- Make the cake batter: Whisk flour, baking powder, and salt in a bowl. In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Alternate adding flour mixture and milk, beginning and ending with flour.
- Divide batter evenly among jars, filling each about 2/3 full (do not overfill). Place jars on a baking sheet and bake for 25-30 minutes until a toothpick comes out clean.
- Cool jars for 5 minutes, then carefully run a knife around edges and invert onto plates (or serve directly from jars). Serve warm or at room temperature.
Notes
• Jars must be heat-safe (no lids while baking). • For easier removal, line jars with parchment circles before adding pineapple layer. • Store covered at room temperature for up to 2 days.