Description
These Mini Pineapple Upside-Down Cakes are a delightful twist on the classic dessert! Made in a muffin tin, each cake features a caramelized brown sugar pineapple topping with a buttery, moist vanilla cake. Perfect for parties, brunch, or whenever you crave a tropical sweet treat!
Ingredients
Scale
For the Topping:
- ¼ cup unsalted butter, melted
- ½ cup light brown sugar, packed
- 6 pineapple rings, cut in half (or use pineapple tidbits)
- 6 maraschino cherries, halved
For the Cake Batter:
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup buttermilk
- ¼ cup pineapple juice (reserved from the can)
Instructions
Prepare the Muffin Tin:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- Spoon 1 teaspoon melted butter into each cup, then sprinkle 1 teaspoon brown sugar on top.
- Place half a pineapple ring in each cup and press a cherry half in the center.
Make the Cake Batter:
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Alternate adding the flour mixture and buttermilk + pineapple juice, mixing until smooth.
Assemble & Bake:
- Divide batter evenly over the pineapple in the muffin cups.
- Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes, then run a knife around the edges and carefully invert onto a wire rack.
Notes
- Storage: Keep in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.
- Make It Extra Moist: Add 1 tbsp sour cream to the batter.
- No Buttermilk? Mix ⅓ cup milk + 1 tsp vinegar and let sit for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American