Classic Mini Pineapple Upside Down Cakes Recipe
Introduction
Classic Mini Pineapple Upside Down Cakes are a charming twist on the beloved dessert, featuring caramelized pineapple and cherries atop tender, moist cake. Perfect for parties or a sweet treat, these individual cakes are both visually appealing and delicious.
Ingredients
- 1 can pineapple rings
- 6 maraschino cherries
- 1/4 cup butter (4 tbsp)
- 2/3 cup packed light brown sugar
- 2 large eggs
- 2/3 cup granulated sugar
- 4 tbsp pineapple juice
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Spray your muffin tins—either jumbo or regular size—with non-stick cooking spray to prevent the cakes from sticking.
- Step 2: In a mixing bowl, combine the eggs, granulated sugar, and pineapple juice. Beat for 2 minutes until well blended and slightly frothy. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and beat for another 2 minutes until smooth.
- Step 3: In a small saucepan over low heat, melt the butter. Stir in the packed brown sugar and cook for about 1 minute until smooth and fully combined.
- Step 4: Spoon a layer of the warm brown sugar mixture into the bottom of each muffin cup. Lay a pineapple ring on top (trim to fit if needed), then place a maraschino cherry in the center of each ring.
- Step 5: Pour the cake batter over the fruit layers, filling each muffin cup about 3/4 full. Tap the tin lightly on the counter to settle the batter evenly.
- Step 6: Bake in the preheated oven for 25 minutes if using jumbo muffin tins, or 20 minutes for regular size. The cakes are done when a toothpick inserted into the center comes out clean.
- Step 7: Remove from the oven and let cool for 3 minutes. Run a knife around the edges, place a wire rack on top of the tin, and quickly invert to release the cakes. Allow to cool before serving.
Tips & Variations
- Trim pineapple rings to fit the muffin cups or use pineapple tidbits for smaller tins.
- For extra moisture, brush the tops with pineapple juice before baking.
- Add a pinch of cinnamon to the batter for a warm spice flavor.
- Use rum or coconut extract in the batter for a tropical twist.
Storage
Store leftover cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the microwave or oven before serving to enjoy the caramel topping warm and gooey.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pineapple instead of canned?
Yes, but fresh pineapple should be sliced thinly and cooked briefly to soften before using as a topping to ensure it caramelizes properly during baking.
How do I prevent the cakes from sticking when inverting?
Make sure to spray the muffin tin well with non-stick spray and run a knife around the edges after baking. Using a wire rack to invert quickly helps release the cakes smoothly.
PrintClassic Mini Pineapple Upside Down Cakes Recipe
Classic Mini Pineapple Upside Down Cakes feature a caramelized brown sugar and butter topping with pineapple rings and maraschino cherries, baked into tender, moist individual-sized cakes perfect for serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 6 regular or 3 jumbo mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the fruit topping:
- 1 can pineapple rings
- 6 maraschino cherries
- 1/4 cup butter (4 tbsp)
- 2/3 cup packed light brown sugar
For the cake batter:
- 2 large eggs
- 2/3 cup granulated sugar
- 4 tbsp pineapple juice
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Spray your muffin tins (either jumbo or regular size) with non-stick cooking spray to ensure the cakes release easily after baking.
- Make the Cake Batter: In a mixing bowl, beat together the eggs, granulated sugar, and pineapple juice for 2 minutes until well combined and slightly frothy. In another bowl, sift the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, beating gently for about 2 minutes until the batter is smooth and just combined, ensuring the cakes stay tender.
- Prepare the Brown Sugar Topping: In a small saucepan over low heat, melt the butter. Stir in the packed brown sugar and cook for about 1 minute until the mixture is smooth and fully combined, creating the caramelized topping for the cakes.
- Assemble the Mini Cakes: Spoon a layer of the warm brown sugar mixture into the bottom of each prepared muffin cup. Place a pineapple ring on top of the brown sugar; if using regular muffin tins, trim rings or use pineapple tidbits to fit. Place a maraschino cherry in the center of each pineapple ring. Pour the cake batter over the fruit layers, filling each cup about 3/4 full. Tap the tin lightly on the counter to even out the batter.
- Bake the Cakes: Bake in the preheated oven for 25 minutes if using jumbo muffin tins, or 20 minutes for regular size, until a toothpick inserted into the center comes out clean.
- Cool and Invert: Remove the muffin tin from the oven and cool on a wire rack for 3 minutes. Run a knife around each cake’s edges to loosen. Place a wire rack over the tin and quickly invert to release the cakes onto the rack. Place a sheet tray underneath to catch any drippings. Allow to cool before serving. Serve warm or at room temperature.
Notes
- You can trim pineapple rings to fit regular muffin tins or substitute with pineapple tidbits.
- Tap the muffin tin after pouring batter to ensure even distribution and prevent air bubbles.
- Serve these mini cakes warm for the best flavor, but they are also delicious at room temperature.
- You can store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Keywords: Pineapple upside down cake, mini pineapple cakes, individual pineapple cakes, caramelized topping, pineapple dessert, muffin pan cakes
