Excellent choice! Mini Pineapple Upside-Down Cakes are a delightful and charming twist on the classic. They’re perfect for portion control, easy to serve at parties, and everyone gets their own perfect little cake with a gorgeous caramelized top.
Here is a classic and reliable recipe to create these individual treats.
Mini Pineapple Upside-Down Cakes
This recipe is designed for a standard 12-cup muffin tin.
Yields: 12 mini cakes
Prep Time: 20 minutes
Bake Time: 20-25 minutes
Cool Time: 15 minutes
Ingredients
For the Topping:
· 1/4 cup (1/2 stick or 57g) unsalted butter, melted
· 2/3 cup packed light brown sugar
· 12 maraschino cherries, well-drained
· 1 (20 oz) can pineapple rings (you will need 4 rings, plus extra for snacking), or 1 can of pre-cut pineapple tidbits
For the Cake Batter:
· 1 ½ cups (188g) all-purpose flour
· 1 teaspoon baking powder
· ¼ teaspoon baking soda
· ¼ teaspoon salt
· ½ cup (1 stick or 113g) unsalted butter, softened to room temperature
· 2/3 cup (133g) granulated sugar
· 2 large eggs, room temperature
· 1 teaspoon vanilla extract
· ½ cup (120ml) whole milk or buttermilk*
· Using buttermilk will result in a slightly more tender and moist crumb.
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Do not grease the muffin tin. The topping ingredients will prevent sticking.
- Create the Topping:
· In a small bowl, stir together the 1/4 cup melted butter and brown sugar until it forms a thick paste.
· Divide this mixture evenly among the 12 cups of the muffin tin (about 1 heaping teaspoon per cup).
· Prepare the Pineapple:
· If using pineapple rings, pat them dry with a paper towel. Use a 3-inch round cutter or a glass to cut 12 small circles from the 4 rings (you’ll get about 3 from each ring). Place one circle in the bottom of each muffin cup.
· If using pineapple tidbits, pat them dry and place a small cluster in the bottom of each cup.
· Place one maraschino cherry in the center of each pineapple piece. - Make the Cake Batter:
· In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
· In a separate large bowl, using an electric mixer, cream the softened 1/2 cup butter and granulated sugar together until light and fluffy (about 2-3 minutes).
· Beat in the eggs, one at a time, then mix in the vanilla extract.
· Gradually add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix on low speed just until combined. Do not overmix. - Assemble and Bake:
· Spoon the batter evenly over the pineapple and brown sugar layer in each muffin cup, filling about ¾ full. Gently spread the batter to the edges to seal it.
· Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the cake portion comes out clean. - The Critical Flip:
· Let the cakes cool in the pan for only 5 minutes. This is the perfect window—too hot and they’ll fall apart; too cool and the topping will stick.
· Place a large baking sheet or a piece of parchment paper over the top of the muffin tin. Wearing oven mitts, carefully and confidently flip the entire pan over onto the baking sheet.
· Gently lift the muffin tin away. The beautiful pineapple-cherry tops should release perfectly. If any topping sticks, you can carefully scrape it out and pat it back onto the cake. - Serve:
· Let the cakes cool for another 10-15 minutes. They are best served warm, ideally with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips for Perfect Mini Cakes
· Pat Dry! The single most important step for a non-soggy cake is to thoroughly pat the pineapple and cherries dry with paper towels. This prevents excess moisture from ruining the caramel layer.
· Room Temperature is Key: Using room temperature butter, eggs, and milk ensures your batter emulsifies properly, creating a light and fluffy cake.
· Don’t Overmix: Overmixing the batter develops gluten, leading to a tough, dense cake. Mix just until the flour disappears.
· The 5-Minute Rule: Do not skip the 5-minute cooling time before inverting. This allows the hot, runny caramel to set just enough to hold its shape.
· Alternative Pans: You can also make these in jumbo muffin tins (adjust baking time to 25-30 minutes) or a standard 12-cup muffin tin lined with parchment liners (the liners make for a less classic look but easier cleanup and portability).
Frequently Asked Questions (FAQ)
Q: Can I use fresh pineapple?
A: Yes! Fresh pineapple works wonderfully and has a brighter flavor. Just make sure to core it and cut it to the right size. There’s no need to cook it first.
Q: My topping stuck to the pan! What happened?
A: This usually means the cakes cooled too long before flipping. Next time, be brave and flip at the 5-minute mark. If it happens, simply scrape the stuck topping out and place it back on the cake—it will still taste amazing.
Q: Can I make these ahead of time?
A: Absolutely. Bake and cool them completely. Store in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Reheat gently in the microwave for 10-15 seconds before serving to soften the caramel.
Q: Can I freeze them?
A: Yes, they freeze very well. Wrap cooled cakes individually in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or reheat from frozen in a 300°F (150°C) oven until warm.
Enjoy your beautiful, individual-sized taste of nostalgia