Pineapple upside down cakemade mini versions by baking them in a muffin tin. They taste just like a classic pineapple upside down cake, just in individual sized portions. These mini pineapple upside down cakes are the perfect dessert for Easter or this spring. Pineapple slices over a brown sugar mixture and a cherry, covered with a classic pineapple cake batter.
The brown sugar mixture is made by mixing brown sugar and melted butter together. Evenly divide the mixture between muffin cups. Pineapple slices are placed on top of the brown sugar, and a cherry is placed into each pineapple ring. Add a homemade pineapple cake batter over each sliced pineapple. Bake until the center comes out clean with a toothpick. Turn out onto a wire rack and let cool completely before refrigerating.
Mini Pineapple Upside Down Cakes
Ingredients
- 1 cup brown sugar
- 1/2 cup melted butter
- 2 ( 20 oz.) cans pineapple slices
- cherries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup melted butter
- 1/2 cup pineapple juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F. In a small bowl, combine brown sugar and melted butter. Evenly divide the brown sugar mixture between two 12 cup muffin pans. Place one pineapple slice in each muffin cup along with one cherry.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, salt, and baking powder. Add in eggs, melted butter, pineapple juice, and vanilla extract. Whisk until smooth.
- Evenly divide the mixture over the pineapple and cherries. Bake for 25-30 minutes. Turn each cake up side down onto a wire rack. Let cool completely.
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