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Individual Mini Pineapple Upside Down Cakes

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Delicious individual mini cakes with caramelized pineapple and cherries, inspired by the classic pineapple upside-down cake.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup canned pineapple slices
  • 1/4 cup brown sugar
  • Maraschino cherries (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a muffin tin with a little butter or cooking spray.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. Mix the melted butter with the eggs and vanilla extract in another bowl.
  4. Combine the wet mixture with the dry ingredients until just combined.
  5. Place a slice of pineapple at the bottom of each muffin cup and sprinkle with brown sugar.
  6. Pour the batter evenly over the pineapple slices.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Let cool in the muffin tin for a few minutes, then invert onto a plate.

Notes

These mini cakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days or refrigerated for up to a week.

Nutrition

Find it online: https://doughgirlbylea.com/individual-mini-pineapple-upside-down-cakes/

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