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Individual mini pineapple upside down cakes served on a plate

Mini Pineapple Upside Down Cakes

Delightful little cakes that perfectly balance sweet and tangy flavors, topped with caramelized pineapple and cherries, ideal for quick desserts.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 cakes
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Topping
  • 1 can pineapple slices, drained
  • 6 pieces Maraschino cherries
  • 1/2 cup brown sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a bowl, mix the melted butter and brown sugar until well combined. Place pineapple slices at the bottom of each muffin cup and pop a cherry in the center of each slice.
  3. In another bowl, combine the flour, sugar, baking powder, salt, milk, eggs, and vanilla extract. Mix until smooth.
  4. Pour the batter evenly over the pineapple and cherries in each cup.
Baking
  1. Bake for about 20-25 minutes or until a toothpick comes out clean.
Serving
  1. Allow to cool for a few minutes before inverting onto a serving plate. Serve warm and enjoy!

Notes

For extra flavor, use fresh pineapple if available. Allow cakes to cool to ensure they release easily from the tray. Optionally, add chopped nuts over pineapple before batter.