Mini Pineapple Upside Down Cakes (Print Version)
Individual buttery cakes with caramelized pineapple and cherries, blending tropical sweetness with classic dessert charm.
# Ingredients:
→ Topping
01 -
1/4 cup unsalted butter
02 -
1/4 cup brown sugar
03 -
1 can sliced pineapples, drained
04 -
Maraschino cherries
→ Cake Batter
05 -
1 cup all-purpose flour
06 -
1 teaspoon baking powder
07 -
1/4 teaspoon salt
08 -
1/2 cup granulated sugar
09 -
1 egg
10 -
1/2 cup milk
11 -
1 teaspoon vanilla extract
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C) and grease a muffin tin.
02 -
In a saucepan, melt butter and mix with brown sugar until smooth. Pour into muffin cups.
03 -
Place a pineapple slice in each cup and add a cherry on top.
04 -
In a bowl, cream granulated sugar and egg until fluffy; then mix in milk and vanilla.
05 -
Whisk flour, baking powder, and salt in another bowl; gradually combine with wet ingredients.
06 -
Spoon batter over the pineapple layers, filling each cup.
07 -
Bake for 20 minutes or until a toothpick comes out clean. Cool slightly before serving.