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!
Notes
Ensure all ingredients are at room temperature for the best cake texture. Drain pineapple and cherries thoroughly to prevent a watery caramel layer. Do not overmix the cake batter.
