Easy Pineapple Upside-Down Mini Cakes. Bursting with tropical flavors and nostalgic charm, each bite transports you to a hammock swaying gently beneath palm trees. Whether you’re indulging in a solo treat or sharing with loved ones, these miniature delights are sure to brighten any moment.

Why You’ll Love This Easy Pineapple Upside-Down Mini Cakes:

Experience a taste of the tropics without leaving your kitchen! These Easy Pineapple Upside-Down Mini Cakes offer a tantalizing combination of sweet pineapple, caramelized brown sugar, and buttery cake. Perfectly portioned and effortlessly elegant, they’re a delightful addition to brunches, afternoon teas, or dessert tables.

Personal Story: My love affair with Easy Pineapple Upside-Down Mini Cakes began on a family vacation to Hawaii. Surrounded by the scent of ocean breeze and swaying palms, I savored each bite of these miniature delights at a local café. Since then, recreating these cakes has become a cherished tradition, bringing a slice of paradise to my own kitchen.

Key Features:

Individual servings for easy portion control and elegant presentation
Caramelized pineapple rings nestled in a golden-brown buttery cake
Versatile recipe suitable for breakfast, dessert, or anytime indulgence
A tropical twist on a classic dessert, guaranteed to evoke smiles and memories

What you need to make Easy Pineapple Upside-Down Mini Cakes

1 can (20 ounces) pineapple rings in juice, drained
1/4 cup (55g) unsalted butter, melted
1/2 cup (100g) packed brown sugar
Maraschino cherries, drained and halved (optional)
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (100g) granulated sugar
1/4 cup (60ml) pineapple juice (reserved from the canned pineapple)
1/4 cup (60ml) milk
1/4 cup (60ml) vegetable oil
1 large egg
1 teaspoon vanilla extract

Optional Additions:

Ground cinnamon or nutmeg for added warmth and flavor
Toasted coconut flakes for a touch of tropical flair
Whipped cream or vanilla ice cream for serving

How to Make Easy Pineapple Upside-Down Mini Cakes

Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
In a small bowl, combine the melted butter and brown sugar. Divide the mixture evenly among the muffin cups, spreading it to cover the bottom.
Place a pineapple ring in each muffin cup. If desired, place a maraschino cherry half in the center of each pineapple ring.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, whisk together the granulated sugar, pineapple juice, milk, vegetable oil, egg, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Spoon the batter evenly over the pineapple rings in the muffin cups, filling each cup about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes.
Carefully invert the muffin tin onto a serving platter or individual plates, allowing the pineapple upside-down cakes to release from the pan. If any cakes stick, gently loosen them with a knife and reposition the pineapple rings as needed.
Serve the Pineapple Upside-Down Mini Cakes warm, optionally topped with whipped cream or vanilla ice cream.

Cooking Tips For Easy Pineapple Upside-Down Mini Cakes:

To ensure easy removal of the cakes from the muffin tin, run a knife around the edges of each cake before inverting.
For added flavor, sprinkle a pinch of ground cinnamon or nutmeg over the pineapple rings before adding the batter.
If you prefer a more intense pineapple flavor, brush the drained pineapple rings with a bit of pineapple juice before placing them in the muffin cups.

Variations For Easy Pineapple Upside-Down Mini Cakes:

Experiment with different fruits such as peaches, mangoes, or apricots for unique flavor combinations.
Add a sprinkle of toasted coconut flakes to the batter for an extra layer of tropical goodness.
For a boozy twist, soak the maraschino cherries in rum or coconut liqueur before placing them in the center of each pineapple ring.

Make It Healthier:

Substitute whole wheat flour or almond flour for a portion of the all-purpose flour to increase fiber content.
Reduce the amount of sugar in the batter or use a natural sweetener such as honey or maple syrup.
Serve the Pineapple Upside-Down Mini Cakes with a dollop of Greek yogurt instead of whipped cream or ice cream for a lighter option.

Closing: Savor the flavors of the tropics with these irresistible Easy Pineapple Upside-Down Mini Cakes. Whether enjoyed as a sunny start to your day or a sweet ending to a meal, each bite is a delightful reminder of life’s simple pleasures.

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Frequently Asked Questions For Easy Pineapple Upside-Down Mini Cakes:

Can I use fresh pineapple instead of canned pineapple?

Yes, you can use fresh pineapple slices instead of canned pineapple. Simply core and slice the fresh pineapple into rings and proceed with the recipe as directed.

How do I prevent the cakes from sticking to the muffin tin?

Greasing the muffin tin thoroughly or using paper liners will help prevent the cakes from sticking. Additionally, allowing the cakes to cool slightly before inverting them can make removal easier.

Can I make these Easy Pineapple Upside-Down Mini Cakes ahead of time?

Yes, you can prepare the batter and assemble the cakes ahead of time, but it’s best to bake them just before serving for the freshest taste and texture.

Can I make a larger version of this recipe in a single cake pan?

Absolutely! Simply double or triple the recipe ingredients and bake the cake in a greased and lined cake pan. Adjust the baking time accordingly and check for doneness with a toothpick.

How should I store leftover Easy Pineapple Upside-Down Mini Cakes?

Store any leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving for the best taste and texture.

Can I use a different type of flour, such as gluten-free flour, in this recipe?

Yes, you can experiment with different types of flour to accommodate dietary preferences or restrictions. Just be aware that the texture and flavor of the cakes may vary slightly depending on the type of flour used.

Can I use fresh cherries instead of maraschino cherries?

Absolutely! Fresh cherries will add a burst of natural sweetness to the cakes. Simply pit and halve the cherries before placing them in the center of each pineapple ring.

Can I freeze Easy Pineapple Upside-Down Mini Cakes?

While these cakes are best enjoyed fresh, you can freeze any leftovers for later enjoyment. Wrap the cooled cakes individually in plastic wrap and aluminum foil before storing them in an airtight container or freezer bag. Thaw and reheat the cakes in the microwave or oven before serving.

Pineapple Upside-Down Mini Cakes

Recipe by CutsfoodCourse: All Recipes, Cake, Snacks

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1 can (20 ounces) pineapple rings in juice, drained
1/4 cup (55g) unsalted butter, melted
1/2 cup (100g) packed brown sugar
Maraschino cherries, drained and halved (optional)
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (100g) granulated sugar
1/4 cup (60ml) pineapple juice (reserved from the canned pineapple)
1/4 cup (60ml) milk
1/4 cup (60ml) vegetable oil
1 large egg
1 teaspoon vanilla extract
Optional Additions:
Ground cinnamon or nutmeg for added warmth and flavor
Toasted coconut flakes for a touch of tropical flair
Whipped cream or vanilla ice cream for serving

Directions

Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
In a small bowl, combine the melted butter and brown sugar. Divide the mixture evenly among the muffin cups, spreading it to cover the bottom.
Place a pineapple ring in each muffin cup. If desired, place a maraschino cherry half in the center of each pineapple ring.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, whisk together the granulated sugar, pineapple juice, milk, vegetable oil, egg, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Spoon the batter evenly over the pineapple rings in the muffin cups, filling each cup about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes.
Carefully invert the muffin tin onto a serving platter or individual plates, allowing the pineapple upside-down cakes to release from the pan. If any cakes stick, gently loosen them with a knife and reposition the pineapple rings as needed.
Serve the Pineapple Upside-Down Mini Cakes warm, optionally topped with whipped cream or vanilla ice cream.

Easy Pineapple Upside-Down Mini Cakes