Pineapple Upside Down Mini Cakes

There's something undeniably enchanting about pineapple upside-down cakes. With their glossy, caramelized pineapple topping and moist, tender cake base, they evoke a sense of nostalgia while also delivering a burst of tropical flavor. Traditionally served as a large cake, the pineapple upside-down cake has undergone a delightful transformation into mini cakes, making them an appealing option for gatherings, parties, or just a sweet treat at home. These mini versions are not only adorable but also incredibly portable, allowing you to enjoy a taste of the tropics wherever you go.

Experience a taste of the tropics with these adorable Pineapple Upside Down Mini Cakes! Perfect for gatherings or a sweet treat at home, these mini cakes feature a caramelized pineapple topping that is both stunning and delicious. Made with fresh ingredients like butter, brown sugar, and maraschino cherries, each bite is a delightful mix of flavors. Whether it's a summer barbecue or a cozy afternoon snack, these charming cakes promise to bring a burst of sunshine to your dessert table. Embrace the joy of baking and create these delightful mini desserts that are sure to impress!

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Ingredients

For the Topping:

1 cup fresh pineapple, cut into small rings or chunks

6 maraschino cherries (or fresh cherries, pitted)

4 tablespoons unsalted butter, melted

1/2 cup brown sugar, packed

For the Cake Batter:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/4 cup unsalted butter, softened

1 large egg

1/2 teaspoon vanilla extract

1/2 cup buttermilk

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a standard muffin pan or use mini cake pans for individual servings.

Prepare the Topping:

In a small bowl, mix the melted butter and brown sugar until well combined. Evenly distribute this mixture among the bottom of the muffin pan wells.

Arrange the Pineapple and Cherries:

Place a pineapple ring (or a few pineapple pieces) on top of the brown sugar mixture in each well. Add a cherry in the center of each pineapple piece, pressing lightly to secure.

Make the Cake Batter:

In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract, mixing until well combined.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredient mixture to the wet mixture, alternating with buttermilk. Start and end with the flour mixture. Mix until just combined—be careful not to overmix.

Fill the Muffin Pan:

Spoon the cake batter evenly over the prepared topping in each muffin well, filling each about 2/3 full.

Bake:

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Flip:

Allow the mini cakes to cool in the pan for about 5 minutes. Carefully run a knife around the edges to loosen, then invert the pan onto a wire rack or plate to release the cakes. Let them cool completely.

Serve:

Enjoy warm or at room temperature. These mini cakes are perfect for a fun summer dessert or any tropical-themed gathering!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 mini cakes