Description
Mini Pineapple Upside-Down cakes are miniature delights that combine a warm, buttery cake with sweet, caramelized pineapple. Perfect for any occasion, these easy-to-make treats are sure to impress guests and satisfy your sweet cravings. With their individual servings, they add a touch of elegance to birthday celebrations or brunch gatherings, all while delivering a tropical taste experience in every bite.
Ingredients
Scale
- 1 can (8 oz) canned pineapple rings, packed in juice or water
- 3 tbsp unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup all-purpose flour, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/4 cup pineapple juice (from the canned fruit)
Instructions
- Preheat the oven to 350°F (175°C). Grease a mini muffin tin or small ramekins.
- In a saucepan over medium heat, melt butter and brown sugar until bubbly. Pour into prepared tin(s).
- Place one pineapple ring in each cup; add a cherry if desired.
- In a bowl, whisk together granulated sugar, flour, baking powder, salt, egg, and pineapple juice until smooth.
- Fill each cup with batter until two-thirds full and bake for about 20 minutes or until golden brown.
- Let cool for five minutes before inverting onto a platter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (45g)
- Calories: 150
- Sugar: 10g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg