New! Mini Pineapple Upside Down Cake Recipe
Indulge in our NEW! Mini Pineapple Upside Down Cake, featuring a moist, buttery base topped with caramelized pineapple and a cherry for a delightful twist on a classic treat.
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Ingredients
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Cake Ingredients
Method
Baking Instructions
- 1
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a muffin tin or mini cake pans.
- 2
Make the Topping
In a saucepan over medium heat, melt the butter and brown sugar together until bubbly. Pour this mixture into the bottom of each muffin tin or mini cake pan. Arrange pineapple slices on top and place a cherry in the center of each pineapple slice.
- 3
Prepare the Cake Batter
In a mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. In another bowl, combine milk, vanilla extract, and eggs. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- 4
Combine and Bake
Spoon the batter over the arranged pineapple and cherries in the muffin tin or mini cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 5
Cool and Serve
Let the cakes cool for 5 minutes in the pan, then carefully invert onto a serving platter. Serve warm or at room temperature.