Description

Mini pineapple upside-down cakes offer a delightful twist on the classic dessert. Individual-sized portions feature sweet, caramelized pineapple with a soft, buttery cake base. Perfect for any occasion, they’re an irresistible treat that blends tropical flavors with comfort.

Ingredients

1/2 cup butter, melted

1/2 cup packed brown sugar

1 can (20 oz) pineapple rings, drained

Maraschino cherries (optional, for garnish)

1 cup all-purpose flour

1 cup granulated sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup buttermilk

1/4 cup vegetable oil

1 egg

1 tsp vanilla extract

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Instructions

Preheat the oven to 350°F (175°C).
Grease a muffin tin or line it with cupcake liners.
In a small bowl, mix the melted butter and brown sugar, then divide it evenly into each muffin tin slot, about 1 tablespoon per slot.
Place a pineapple ring on top of the sugar mixture in each slot. Optionally, place a maraschino cherry in the center of each pineapple ring.
In a separate bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
Gradually combine the wet ingredients into the dry ingredients, stirring until just combined.
Pour the batter over the pineapple slices, filling each muffin tin slot about 3/4 full.
Bake for 20–25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let the cakes cool in the tin for about 5 minutes. Then, run a knife around the edges to loosen the cakes and flip them onto a serving platter.

Notes

Storage: Store the mini cakes in an airtight container at room temperature for up to 3 days. If you need to store them longer, keep them in the refrigerator for up to 5 days.
Reheating: Warm the cakes in the microwave for 15-20 seconds or place them in a preheated oven at 300°F (150°C) for 5-7 minutes.
Vegan Version: Substitute the butter with coconut oil or vegan butter, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Spicy Twist: Add a pinch of ground cinnamon or ginger to the batter for a spiced flavor.
Coconut: Sprinkle shredded coconut over the pineapple before adding the batter for a tropical twist.
Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free option.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 180
Sugar: 18g
Sodium: 160mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg