Mini Pineapple Upside Down Cakes – Easy & Delicious Recipe

Mini Pineapple Upside Down Cakes are a delightful twist on the classic pineapple upside-down cake. With a moist cake base topped with caramelized pineapple, maraschino cherries, and a touch of brown sugar, these mini cakes are perfect for any occasion. Whether you’re looking for an easy dessert for a party, a family gathering, or just a sweet treat to indulge in, these bite-sized cakes offer the perfect balance of flavors and texture.

Recipe Preparation Equipment

• Muffin tin (12-cup)
• Mixing bowls
• Measuring cups and spoons
• Hand mixer or whisk
• Small saucepan
• Cooling rack
• Toothpicks (optional)

What do you need to prepare Mini Pineapple Upside Down Cakes?

• Pineapple slices (preferably canned in syrup)
• Maraschino cherries
• Unsalted butter
• Brown sugar
• All-purpose flour
• Baking powder
• Eggs
• Milk
• Vanilla extract
• Salt

How to make Easy Mini Pineapple Upside Down Cakes Step-by-Step ?

Step 1: Prepare the Pineapple Topping In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 1/4 cup of brown sugar and stir until the sugar dissolves and begins to bubble, creating a caramel-like syrup. Remove from heat.

Step 2: Assemble the Toppings in the Muffin Tin Place a slice of pineapple at the bottom of each muffin cup. You can cut the slices into halves if necessary. Add a maraschino cherry in the center of each pineapple slice for a pop of color.

Step 3: Prepare the Cake Batter In a medium bowl, whisk together 1 cup of flour, 1 teaspoon of baking powder, and a pinch of salt. In a separate bowl, cream 1/4 cup of softened butter with 1/2 cup of brown sugar until light and fluffy. Add 2 eggs, one at a time, mixing well after each addition. Stir in 1/2 teaspoon of vanilla extract.

Step 4: Combine the Ingredients Alternately add the dry ingredients and 1/2 cup of milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.

Step 5: Fill the Muffin Tin and Bake Spoon the cake batter over the pineapple and cherry mixture in each muffin cup. Be sure not to overfill. Bake in a preheated oven at 350°F (175°C) for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Variations

While the classic mini pineapple upside-down cakes are always a hit, there are several ways to customize this dessert to suit your taste. You can swap the maraschino cherries for fresh or candied cherries for a more natural flavor. For a tropical twist, try adding shredded coconut to the batter or on top of the pineapple before baking. For a richer flavor, consider using dark brown sugar instead of light brown sugar, which will give the topping a deeper, molasses-like taste. You could also experiment with flavored extracts, like almond or coconut extract, for a unique flavor profile.

If you prefer a more indulgent treat, add a dollop of whipped cream or a scoop of vanilla ice cream on top of each mini cake before serving. For a lighter version, substitute the butter with applesauce or use a sugar substitute for those watching their calorie intake. The versatility of these mini pineapple upside-down cakes makes them perfect for any occasion and allows you to get creative with flavors and toppings.

Cooking Note

When preparing Mini Pineapple Upside Down Cakes, it’s important to allow the cakes to cool in the muffin tin for a few minutes after baking. This will help the caramelized pineapple topping set and prevent it from sticking to the pan when flipped. Use a butter knife to gently loosen the edges of the cakes before turning them out onto a cooling rack. If you want to ensure a smooth release, you can lightly grease and flour the muffin tin before adding the pineapple topping.

If your pineapple slices are too large for the muffin cups, feel free to trim them to fit. You can also experiment with different-sized muffin tins for larger or smaller cakes, just be sure to adjust the baking time accordingly. Additionally, using fresh pineapple instead of canned can give the cakes a fresher taste, but keep in mind that fresh pineapple may release more juice, which could affect the texture of the topping.

Serving Suggestions

Mini Pineapple Upside Down Cakes are perfect as individual servings for parties, family gatherings, or as a sweet end to a meal. They can be served warm or at room temperature. For an extra indulgent treat, serve the cakes with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A drizzle of caramel or chocolate sauce will elevate the presentation and add an extra layer of sweetness. You can also top the cakes with a sprig of mint or a sprinkle of toasted coconut for a fresh and tropical touch.

For a more elegant presentation, arrange the mini cakes on a decorative platter with fresh fruit slices such as strawberries, kiwi, or mango. These cakes also pair wonderfully with a hot cup of coffee or tea, making them an ideal choice for afternoon tea or brunch.

Helpful Tips

• Make sure to grease and flour the muffin tin generously to ensure the cakes come out smoothly after baking.
• Use a toothpick to test the cakes for doneness. If it comes out clean, the cakes are ready.
• If you’re using canned pineapple, drain the slices well to prevent excess moisture from affecting the texture of the cake.
• To make these mini cakes even more flavorful, add a pinch of cinnamon or nutmeg to the cake batter for a warm spice note.
• If you’re preparing these cakes in advance, store them in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to a week. Reheat in the microwave for a few seconds before serving.
• For a more vibrant topping, try using colorful maraschino cherries in different shades or use fresh fruit to decorate the tops.

Tips for the Best Mini Pineapple Upside Down Cakes

• Use room temperature butter and eggs to ensure the cake batter comes together smoothly.
• Be sure not to overmix the batter to keep the cakes light and fluffy.
• If you prefer a more caramelized topping, bake the cakes for a couple of extra minutes, but keep an eye on them to avoid burning.
• For a crispier topping, broil the cakes for a minute or two after baking to get a golden finish.
• Let the cakes cool in the tin for a few minutes before flipping them onto a cooling rack to prevent them from falling apart.
• If you want to get ahead, prepare the topping in advance and store it in the fridge until you’re ready to bake the cakes.

Best similar recipes you may also like:

• Easy Sweetened Condensed Milk Bread Recipe
• Butter Tart Squares with Shortbread Crust – Easy Recipe
• Easy Mexican Arroz Con Leche Recipe

FAQs

1. Can I use fresh pineapple instead of canned?
   • Yes, fresh pineapple works great. Just be sure to slice it thinly and remove the core.
2. Can I make this recipe ahead of time?
   • Yes, you can prepare the cakes in advance and store them in an airtight container. Reheat before serving.
3. How can I make the cakes more flavorful?
   • Add a pinch of cinnamon or vanilla extract to the batter for extra flavor.

Conclusion

Mini Pineapple Upside Down Cakes are a delightful, bite-sized twist on the classic dessert, offering the perfect balance of sweetness, texture, and flavor. Whether you’re preparing them for a party, a family gathering, or simply as a treat to enjoy with your loved ones, these cakes are sure to impress. The caramelized pineapple topping combined with the soft, fluffy cake makes each bite an irresistible experience. With endless possibilities for variations and easy steps to follow, you’ll find yourself making these mini treats over and over again. Enjoy!

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