Mini Pineapple Upside Down Cakes
👩🍳 Step-by-Step Instructions
Step 1: Prep Your Tins & Create the Caramel Base 🎨🍮
- Preheat your oven to 350°F (175°C). Spray a standard 12-cup muffin tin generously with non-stick baking spray.
- Spoon about 1 teaspoon of melted butter into the bottom of each muffin cup.
- Sprinkle about 2 teaspoons of brown sugar evenly over the melted butter in each cup. Press it down slightly to form a flat layer.
Step 2: Set the Fruit Crown 🍍👑
- Drain your pineapple slices, reserving the juice if you want to use it in the cake batter later! Pat the slices dry with a paper towel.
- Place one pineapple ring flat into the bottom of each muffin cup, resting right on top of the brown sugar layer. (If your rings are too wide, simply trim the edges slightly, or arrange 4–5 pineapple tidbits in a beautiful circle).
- Place a single maraschino cherry right in the center hole of each pineapple ring.
Step 3: Mix the Cake Batter 🥣✨
- In a medium bowl, whisk together the 1.5 cups of flour, 1.5 tsp of baking powder, and ¼ tsp of salt. Set aside.
- In a large bowl (or stand mixer), beat the ½ cup of softened butter and ¾ cup of granulated sugar together on medium-high speed until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the 1 tsp of vanilla extract.
- Alternately add the dry flour mixture and the ½ cup of milk (or pineapple juice) to the butter mixture, starting and ending with the flour. Mix just until combined—do not overmix, or the cakes will lose their fluffy texture!
Step 4: Bake to a Golden Glow ⏰🔥
- Divide the cake batter evenly among the 12 muffin cups, spooning it gently right over the pineapple and cherries. Fill each cup about ¾ of the way full.
- Bake for 20 to 22 minutes, or until the cake tops are golden brown and a toothpick inserted into the center of the cake comes out clean.
