Are you searching for an irresistible individual-portion dessert that’s as delightful to look at as it is to eat? Look no further than these Pineapple Upside-Down Mini Cakes! This recipe transforms the classic, beloved Pineapple Upside-Down Cake into charming, perfectly sized servings, making them ideal for parties, potlucks, or simply satisfying a sweet craving without the fuss of a large cake.
Each mini cake boasts a caramelized pineapple ring and a juicy cherry at its base, topped with a tender, moist cake that’s bursting with buttery, vanilla flavor. Get ready to bake your way to dessert heaven!
Key Ingredients for Pineapple Upside-Down Mini Cakes
Here’s everything you’ll need to create these adorable and delicious treats:
- For the Topping:
- ¼ cup (56g) Unsalted Butter: Melted, for greasing and caramel.
- ½ cup (100g) Light Brown Sugar: Packed, for the rich caramel layer.
- 12-15 Pineapple Rings (canned in juice, not syrup): Drained well. Make sure they fit your muffin tin wells.
- 12-15 Maraschino Cherries: Drained and patted dry. One for the center of each pineapple ring.
- For the Cake Batter:
- 1 ½ cups (190g) All-Purpose Flour: Sifted, for a light and tender crumb.
- 1 ½ tsp Baking Powder: For leavening.
- ¼ tsp Salt: To balance the sweetness.
- ½ cup (113g) Unsalted Butter: Softened, for a rich, moist cake.
- 1 cup (200g) Granulated Sugar: For sweetness.
- 2 Large Eggs: Room temperature, for binding and richness.
- 1 tsp Vanilla Extract: Pure, for enhanced flavor.
- ½ cup (120ml) Milk: Whole milk, at room temperature, for moisture.
- ¼ cup (60ml) Pineapple Juice: From the canned pineapple, for extra pineapple flavor (optional, or use more milk).
How to Make Pineapple Upside-Down Mini Cakes
These Pineapple Upside-Down Mini Cakes are incredibly easy to make, delivering a delicious and satisfying dessert with minimal effort. Their individual portions mean no slicing mess, making them perfect for any occasion. With a prep time of just 20 minutes and a cook time of 20-25 minutes, you’ll have warm, golden, and perfectly caramelized mini cakes ready to enjoy in under an hour! The buttery, sweet pineapple topping combined with the moist vanilla cake creates a truly irresistible treat.
● Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin. If using paper liners, these cakes often stick, so a greased tin is recommended.
- Make the Topping: In a small microwave-safe bowl, melt ¼ cup unsalted butter. Divide the melted butter evenly among the bottoms of the muffin tin wells. Sprinkle 1 teaspoon of light brown sugar over the butter in each well.
- Place Pineapple and Cherries: Carefully place one drained pineapple ring into the bottom of each muffin well, on top of the butter and brown sugar. If your pineapple rings are too large, you can cut them in half or quarters to fit. Place one drained and patted dry maraschino cherry in the center of each pineapple ring.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the ½ cup softened unsalted butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add Eggs and Vanilla: Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- Alternate Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk (and pineapple juice, if using), beginning and ending with the dry ingredients. Mix on low speed until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
- Fill Muffin Tins: Spoon the cake batter gently over the pineapple and cherry in each muffin well, filling each about ¾ full.
- Bake: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
- Cool and Invert: Let the mini cakes cool in the muffin tin for 5-10 minutes. This is crucial for the caramel to set slightly and for easy release.
- Invert: Place a wire cooling rack over the muffin tin. Carefully (and quickly!) invert the muffin tin onto the cooling rack, allowing the mini cakes to fall out. If any pineapple or cherry sticks to the tin, gently remove it with a small spatula and place it back on top of the corresponding cake.
- Serve: Allow them to cool completely on the wire rack before serving, or enjoy them warm!
Why You’ll Love This Pineapple Upside-Down Mini Cakes
You’ll adore these Pineapple Upside-Down Mini Cakes for their enchanting combination of sweet, tangy, and buttery flavors, all wrapped up in a perfectly adorable individual portion. The main highlight is undeniably that glistening, caramelized pineapple ring and vibrant cherry atop a golden, impossibly moist cake, making each bite a delightful tropical escape. Not only are they a showstopper at any gathering, but making them at home also offers fantastic cost-saving benefits compared to store-bought desserts. Plus, you get to control the quality of ingredients, ensuring every mini cake is made with love and the best flavors!
These mini cakes are a refreshing spin on the traditional Pineapple Upside-Down Cake – offering all the classic charm but with the added convenience and elegance of individual servings. If you’re a fan of these, you might also enjoy our recipe for Apple Crumble Bars, which similarly showcases the deliciousness of fruit baked into a comforting dessert. Don’t wait; dive into the joy of baking these charming treats today and impress everyone with your culinary prowess!
What to Serve Pineapple Upside-Down Mini Cakes With
These delightful Pineapple Upside-Down Mini Cakes are fantastic on their own, but a few complementary pairings can elevate the experience:
- A Scoop of Vanilla Ice Cream: The classic pairing! The cold, creamy ice cream perfectly contrasts the warm, tender cake and sweet pineapple.
- A Dollop of Whipped Cream: Light and airy, whipped cream adds a touch of elegance and balances the richness of the cake.
- Coconut Sorbet: For an extra tropical twist, a scoop of refreshing coconut sorbet would be a magnificent accompaniment.
- A Drizzle of Caramel Sauce: Enhance the caramel notes already present with an additional drizzle of homemade or store-bought caramel sauce.
- A Hot Beverage: Pair with a freshly brewed cup of coffee or a comforting cup of tea for an afternoon treat.
Top Tips for Perfecting Pineapple Upside-Down Mini Cakes
Achieving bakery-quality Pineapple Upside-Down Mini Cakes is easier than you think with these expert tips:
- Drain Pineapple Thoroughly: Excess moisture from the pineapple rings can make your caramel layer watery instead of rich. Pat them dry with paper towels for the best results.
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter and a tender crumb.
- Don’t Overmix the Batter: Mix the cake batter until just combined. Overmixing develops the gluten in the flour, leading to a tough, dry cake. A few small lumps are perfectly fine!
- Cool Slightly Before Inverting: Resist the urge to invert the cakes immediately after removing them from the oven. Cooling for 5-10 minutes allows the caramel to set and the cakes to firm up, making them much easier to release cleanly from the muffin tin without sticking or breaking apart.
- Adjust Brown Sugar to Taste: If you prefer a less sweet caramel, you can slightly reduce the amount of brown sugar in the bottom of each well, but be careful not to reduce it too much as it forms a crucial part of the “upside-down” effect.
- Muffin Tin vs. Cupcake Liners: While cupcake liners seem convenient, the caramel topping tends to stick to them. Greasing the muffin tin directly or using non-stick muffin tins is highly recommended for the cleanest release and prettiest presentation.
Storing and Reheating Tips
To keep your Pineapple Upside-Down Mini Cakes fresh and delicious:
- Storage: Store leftover mini cakes in an airtight container at room temperature for up to 2 days. If you live in a warm, humid climate, or if you plan to keep them longer, refrigerate them. They will last up to 4-5 days in the refrigerator.
- Reheating: To enjoy them warm again, you can reheat individual mini cakes in the microwave for 15-30 seconds, or in a preheated oven at 300°F (150°C) for about 5-10 minutes, until just warmed through. Be careful not to overheat, as this can dry them out.
- Freezing: These mini cakes freeze beautifully! Once completely cooled, wrap each mini cake individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To thaw, simply unwrap and let them sit at room temperature for a few hours, or reheat gently as described above.
try also :
- Lentil and Sweet Potato Salad
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Final Thoughts
These Pineapple Upside-Down Mini Cakes are more than just a dessert; they’re a little piece of sunshine on a plate. Their individual portions make them incredibly versatile for any occasion, from a sophisticated brunch to a casual weeknight treat. The delightful combination of sticky, sweet caramel, tangy pineapple, and moist vanilla cake is simply irresistible. This recipe proves that sometimes, the best things truly do come in small, perfectly baked packages. We hope you enjoy baking and sharing these charming mini cakes as much as we do!
Pineapple Upside-Down Mini Cakes Faqs
Q1: Can I use fresh pineapple instead of canned?
A1: Yes, you can! Slice fresh pineapple into rings or halves to fit your muffin tin. However, canned pineapple in juice often yields a more consistently moist and sweet result due to its uniform ripeness and syrup. If using fresh, make sure it’s ripe.
Q2: My pineapple and caramel are sticking to the bottom of the muffin tin. What went wrong?
A2: This usually happens if the cakes aren’t cooled enough before inverting, or if the tin wasn’t greased thoroughly. Ensure you let them cool for at least 5-10 minutes in the pan before flipping. Using a non-stick muffin tin can also help.
Q3: Can I make these dairy-free?
A3: To make them dairy-free, substitute the butter with a plant-based butter alternative and use a dairy-free milk (like almond or soy milk). Ensure your baking powder is also gluten-free if needed.
Q4: How far in advance can I make these?
A4: You can prepare these mini cakes up to 2 days in advance and store them at room temperature in an airtight container. For longer storage, freeze them as described in the “Storing and Reheating Tips” section.
Pineapple Upside-Down Mini Cakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin. If using paper liners, these cakes often stick, so a greased tin is recommended.
- In a small microwave-safe bowl, melt ¼ cup unsalted butter. Divide the melted butter evenly among the bottoms of the muffin tin wells. Sprinkle 1 teaspoon of light brown sugar over the butter in each well.1/4 cup Unsalted Butter, 1/2 cup Light Brown Sugar
- Carefully place one drained pineapple ring into the bottom of each muffin well, on top of the butter and brown sugar. If your pineapple rings are too large, you can cut them in half or quarters to fit. Place one drained and patted dry maraschino cherry in the center of each pineapple ring.12-15 Pineapple Rings, 12-15 Maraschino Cherries
- In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.1 1/2 cups All-Purpose Flour, 1 1/2 tsp Baking Powder, 1/4 tsp Salt
- In a large mixing bowl, using an electric mixer, cream together the ½ cup softened unsalted butter and granulated sugar until light and fluffy (about 2-3 minutes).1/2 cup Unsalted Butter, 1 cup Granulated Sugar
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.2 Large Eggs, 1 tsp Vanilla Extract
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk (and pineapple juice, if using), beginning and ending with the dry ingredients. Mix on low speed until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.1 1/2 cups All-Purpose Flour, 1 1/2 tsp Baking Powder, 1/4 tsp Salt, 1/2 cup Milk, 1/4 cup Pineapple Juice
- Spoon the cake batter gently over the pineapple and cherry in each muffin well, filling each about ¾ full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
- Let the mini cakes cool in the muffin tin for 5-10 minutes. This is crucial for the caramel to set slightly and for easy release.
- Place a wire cooling rack over the muffin tin. Carefully (and quickly!) invert the muffin tin onto the cooling rack, allowing the mini cakes to fall out. If any pineapple or cherry sticks to the tin, gently remove it with a small spatula and place it back on top of the corresponding cake.
- Allow them to cool completely on the wire rack before serving, or enjoy them warm!