Description
Mini pineapple upside down cakes are a delightful twist on the traditional dessert, offering individual servings that combine moist cake with caramelized pineapple and sweet maraschino cherries. Each bite is a nostalgic reminder of sunny gatherings and family celebrations, making these mini treats perfect for any occasion—from birthday parties to cozy afternoons at home. With their vibrant flavors and charming presentation, these cakes are sure to impress guests and satisfy sweet cravings alike.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 cup unsalted butter (softened)
- 1 large egg
- 1/2 cup whole milk
- 8 pineapple rings (fresh or canned)
- 8 maraschino cherries
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a saucepan, melt 1/2 cup sugar with 2 tbsp butter until bubbly; pour into muffin cups.
- Place one pineapple ring and a cherry in each cup.
- In a mixing bowl, combine flour, sugar, baking powder, softened butter, egg, and milk; beat until smooth.
- Spoon the batter over the fruit until three-quarters full.
- Bake for 20-25 minutes or until golden brown; cool slightly before inverting onto plates.
Nutrition
- Serving Size: 1 mini cake (60g)
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg