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Pineapple Upside Down Mini Cakes

Pineapple Upside Down Mini Cakes that are quick, fun, and packed with a delightful pineapple flavor, perfect for a comforting dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cakes
Course: Brunch, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Topping
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 12 pieces maraschino cherries
  • 6 pieces pineapple rings, halved or 1.5 cups pineapple tidbits
Batter
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup neutral oil or melted butter
  • 2 tablespoons pineapple juice

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly coat a 12-cup muffin pan with nonstick spray.
  2. In a small bowl, mix the melted butter and brown sugar, then divide evenly into the muffin pan, about a teaspoon per cup. Add a cherry to the center of each well.
  3. Place half a ring of pineapple around the cherry or use 2 to 3 tidbits in each well.
Batter Prep
  1. In a bowl, whisk together the flour, baking powder, and salt until combined.
  2. In another bowl, whisk together the sugar, eggs, milk, vanilla, oil, and pineapple juice until smooth.
  3. Stir the dry ingredients into the wet mixture until just combined without overmixing.
Baking
  1. Spoon the batter over the pineapple in the cups, filling each about two-thirds full.
  2. Bake for 18 to 22 minutes until the tops are lightly golden and a toothpick comes out clean.
  3. Let the pan sit for 5 minutes, then run a thin knife around each cake edge and invert onto a plate to reveal.

Notes

These mini cakes store well and can be eaten fresh or reheated. They also pair nicely with whipped cream or vanilla ice cream.