Imagine a bite-sized dessert that combines the classic charm of a traditional pineapple upside-down cake with the perfect individual portion size. These Pineapple Upside Down Minis are not just a dessert; they're a tiny treasure of caramelized sweetness that will transform your baking game forever! Each mini cake is a perfect symphony of golden-brown cake, juicy pineapple, and rich caramel that promises to make your taste buds dance with delight.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 mini cakes
Ingredients
- 1/2 cup brown sugar
- 1/4 cup butter
- 6 pineapple rings
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup milk
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your oven is at the right temperature when your mini cakes are ready to bake.
- Gather all your ingredients: 1/2 cup brown sugar, 1/4 cup butter, 6 pineapple rings, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 cup milk, and 1 egg.
- In a small saucepan over low heat, melt the 1/4 cup of butter. Once melted, remove from heat and stir in the 1/2 cup of brown sugar until well combined. This mixture will create a caramel-like base for your mini cakes.
- Evenly distribute the melted butter and brown sugar mixture into the bottom of 6 greased muffin cups or a mini cake pan. Make sure to coat the bottom well to prevent sticking.
- Place one pineapple ring in each muffin cup, pressing it gently into the brown sugar mixture. If desired, you can place a maraschino cherry in the center of each pineapple ring for added flavor and decoration.
- In a mixing bowl, combine the 1/2 cup of all-purpose flour and 1/2 teaspoon of baking powder. Whisk together to ensure the baking powder is evenly distributed throughout the flour.
- In another bowl, whisk together the egg and 1/4 cup of milk until well combined. Gradually add this mixture to the flour mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Carefully spoon the batter over the pineapple rings in each muffin cup, filling them about 2/3 full. This will allow room for the cakes to rise while baking.
- Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the mini cakes from the oven and let them cool in the pan for about 5 minutes. This will make it easier to remove them without breaking.
- To remove the mini cakes, run a knife around the edges of each muffin cup to loosen them. Invert the pan onto a serving plate, allowing the cakes to fall out. If any pineapple rings stick, gently lift them out with a fork.
- Serve the Pineapple Upside Down Minis warm or at room temperature. Enjoy your delightful mini cakes!
Tips
- Temperature is Key: Ensure your ingredients are at room temperature for the smoothest batter possible.
- Don't Overmix: Stir the batter just until ingredients are combined to keep your mini cakes light and tender.
- Grease is Great: Use a non-stick cooking spray or butter your muffin tin generously to prevent sticking.
- Cherry Optional: Add a maraschino cherry to the center of each pineapple ring for extra visual appeal and flavor.
- Cooling Matters: Let the cakes rest for 5 minutes before inverting to ensure they release cleanly from the pan.
- Serve Fresh: These mini cakes are best enjoyed warm or at room temperature on the same day they're baked.
- Get Creative: Experiment with different fruits like peaches or cherries as alternatives to pineapple.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
