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Pineapple Upside-Down Mini Cakes

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Moist and buttery pineapple upside-down mini cakes topped with caramelized pineapple rings and cherries, perfect for individual servings.

Ingredients

Scale
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 6 pineapple rings (canned or fresh)
  • 6 maraschino cherries
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 6-cup jumbo muffin tin or standard muffin tin.
  2. Divide melted butter evenly among muffin cups. Sprinkle each with brown sugar.
  3. Place one pineapple ring in each cup and put a cherry in the center.
  4. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  5. In another bowl, beat softened butter and granulated sugar until fluffy. Add egg and vanilla; mix well.
  6. Mix in sour cream, then alternate adding dry ingredients and milk until batter is smooth.
  7. Spoon batter evenly over pineapple in muffin cups, filling about 2/3 full.
  8. Bake for 20–25 minutes, until a toothpick inserted comes out clean.
  9. Cool for 5 minutes, then invert cakes onto a baking sheet or platter. Serve warm or at room temperature.

Notes

  • Use canned pineapple for convenience or fresh pineapple for a brighter flavor.
  • Best enjoyed warm but can be stored in an airtight container for 2 days.
  • Serve with whipped cream or vanilla ice cream for a decadent treat.

Nutrition

Keywords: pineapple upside down cake, mini cakes, dessert, pineapple dessert, individual cakes

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