Print

Classic Mini Pineapple Upside Down Cakes Recipe

Print Recipe

★★★★★

4.6 from 130 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://amayaharis.com/classic-mini-pineapple-upside-down-cakes-recipe/