Description
A delightful dessert featuring mini cakes topped with caramelized pineapple and cherries, perfect for any occasion.
Ingredients
Scale
- 1 cup fresh pineapple rings, cut into small pieces (about 1 medium pineapple)
- 1/2 cup maraschino cherries (about 12 cherries)
- 1/2 cup brown sugar, packed
- 1/4 cup butter, melted (1/2 stick)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Mix melted butter and brown sugar, then spoon into muffin cups. Add pineapple rings and cherries.
- In a bowl, whisk flour, baking powder, and salt. In another bowl, beat eggs, then add milk and vanilla. Combine wet and dry ingredients.
- Pour batter over the pineapple and cherry arrangement, filling cups 2/3 full. Bake for 20-25 minutes until a toothpick comes out clean. Let cool before inverting onto a wire rack.
Notes
- Store in an airtight container at room temperature for up to three days.
- Reheat in the microwave for 10-15 seconds if needed.
- For longer storage, freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Pineapple Upside-Down Mini Cakes, dessert, baking, pineapple, cherries