Description

These Mini Pineapple Upside Down Cakes are charming individual treats featuring caramelized pineapple and cherry atop tender, buttery cake—perfect for parties or a delightful dessert.

Ingredients

¼ cup unsalted butter

¼ cup brown sugar

1 can sliced pineapples, drained

Maraschino cherries, 1 per cup

1 cup all‑purpose flour

1 tsp baking powder

¼ tsp salt

½ cup granulated sugar

1 egg

½ cup milk

1 tsp vanilla extract

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Instructions

Preheat oven to 350 °F (175 °C). Grease a standard muffin tin or use paper liners.
In a saucepan, melt butter over low heat. Stir in brown sugar until smooth. Spoon about 1 tbsp into each muffin cup.
Place a pineapple slice over the caramel in each cup. Add a maraschino cherry in the center of each slice.
In a bowl, cream granulated sugar and egg until fluffy. Stir in milk and vanilla extract.
In another bowl, whisk together flour, baking powder, and salt.
Gradually fold dry ingredients into the wet mixture until smooth.
Spoon batter evenly over pineapple and caramel, filling each cup about ⅔ full.
Bake for 20 minutes or until a toothpick comes out clean.
Cool in tin for 5 minutes. Run a knife around edges and invert onto a plate. Serve warm or at room temperature.

Notes

Use well-drained pineapple to prevent sogginess.
Grease muffin tins well to avoid sticking.
Serve warm for best gooey caramel texture.
Store leftovers covered at room temperature or refrigerate for longer storage.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 190
Sugar: 17g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg