Description
Delightful mini pineapple upside down cakes with a moist cake base and sweet caramelized pineapple topping. Perfect for nostalgic family gatherings or any occasion, these individual-sized desserts are visually stunning and easy to make.
Ingredients
4 large eggs (room temperature)
1¼ cups granulated sugar
¼ cup dark brown sugar
½ cup pineapple juice
2 tsp vanilla extract
1½ cups all-purpose flour
2¼ tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 tbsp cornstarch
6 tbsp unsalted butter
1½ cups dark brown sugar
1 tsp vanilla extract
⅛ tsp salt
12 pineapple rings
12 non-alcoholic maraschino cherries
Instructions
Preheat oven to 350°F (175°C). Grease a jumbo 12-cup muffin tin thoroughly.
In a bowl, whisk eggs until smooth. Add granulated sugar, dark brown sugar, and 2 tsp vanilla extract. Stir in pineapple juice.
In another bowl, mix flour, baking powder, cinnamon, salt, and cornstarch. Gradually combine with wet ingredients, being careful not to overmix.
In a small saucepan, melt 6 tbsp butter. Add 1½ cups dark brown sugar, 1 tsp vanilla extract, and ⅛ tsp salt. Cook briefly until custard-like.
Arrange pineapple rings and cherries in each greased cup. Pour the sugar-butter mixture over the rings to coat.
Fill each cup with the cake batter, leaving ½ inch space.
Bake for 20-25 minutes or until a toothpick comes out clean. Let cool in the tin for 5 minutes, then invert onto serving plates.
Notes
Substitute vanilla extract for rum to meet dietary restrictions.
Use pineapple juice and non-alcoholic maraschino cherries to ensure no alcohol content.
Let cakes cool fully before inverting for clean results.
Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American