Description
Mini pineapple upside down cakes are a delightful twist on a classic dessert, perfect for any occasion. These individual-sized treats feature a moist vanilla cake topped with sweet, caramelized pineapples and a hint of brown sugar.
Ingredients
Scale
- 1 can (20 oz) pineapple rings in juice
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 large egg
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin.
- In a bowl, mix melted butter and brown sugar; spoon into muffin cups and place one pineapple ring in each.
- In another bowl, cream together granulated sugar and softened butter; add the egg and beat until smooth.
- Gradually fold in flour, baking powder, and salt until just combined.
- Spoon batter over the pineapple rings until two-thirds full; tap to remove air bubbles.
- Bake for 20-25 minutes until golden brown. Cool for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (45g)
- Calories: 190
- Sugar: 16g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: For added flavor, consider mixing in chopped nuts or cherries before baking. Feel free to substitute canned pineapple with other fruits like peaches or cherries for creative variations.