Mini Pineapple Upside Down Cakes
Ingredients:
1/4 cup unsalted butter, melted
1/2 cup brown sugar, packed
6 pineapple rings (from canned pineapple slices)
6 maraschino cherries
1 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, softened
1/2 cup milk
1 large egg
1/2 tsp vanilla extract
Directions:
Prepare the Topping:
Preheat the oven to 350°F (175°C). Grease a standard 12-cup muffin pan.
In a small bowl, mix the melted butter and brown sugar together until combined.
Spoon about 1 tbsp of the butter-sugar mixture into the bottom of each muffin cup.
Place a pineapple ring on top of the sugar mixture in each cup, and put a maraschino cherry in the center of each ring.
Make the Cake Batter:
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the softened butter, milk, egg, and vanilla extract to the dry ingredients. Use an electric mixer on low speed to combine, then increase to medium speed and mix until smooth and fluffy, about 1-2 minutes.
Assemble the Cakes:
Spoon the cake batter evenly into the muffin cups over the pineapple rings, filling each cup about 2/3 full.
Gently smooth the tops with a spoon or spatula.
Bake:
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean, and the tops are golden brown.
Let the cakes cool in the pan for 5 minutes, then run a knife around the edges of each cake to loosen them.
Carefully invert the muffin pan onto a baking sheet or large platter. Gently tap the pan to release the mini cakes.
Serve:
Serve warm or at room temperature. Enjoy your sweet and fruity mini pineapple upside down cakes!
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Kcal: 210 per cake | Servings: 6 mini cakes