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- 1 cup all-purpose flour - ½ cup granulated sugar - 1 teaspoon baking powder - ¼ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, melted - ½ cup buttermilk - 1 large egg - 1 teaspoon vanilla extract - 1 can (8 oz) pineapple slices in juice, drained and juice reserved - ½ cup brown sugar - Maraschino cherries for garnish (optional) Gather these ingredients before you start. Each one plays a key role in our mini cakes. The all-purpose flour gives structure, while granulated sugar adds sweetness. Baking powder and baking soda help the cakes rise. The salt enhances the flavors. Melted butter makes the cakes rich and moist. Buttermilk adds a slight tang and tenderness. The egg binds everything together, while vanilla extract gives a lovely aroma. Pineapple slices provide the signature upside-down flavor. Brown sugar adds a caramel touch. Maraschino cherries are optional, but they make a fun garnish. - Muffin tin or silicone mini cake molds - Mixing bowls - Whisk or mixer You will need a muffin tin or silicone molds for these mini cakes. Mixing bowls help you combine the wet and dry ingredients easily. A whisk or mixer makes it simple to blend everything together. Make sure you have everything on hand before you start baking! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease your muffin tin or get your silicone molds ready. This helps the cakes pop out easily after baking. - In a medium bowl, combine 1 cup of all-purpose flour, ½ cup of granulated sugar, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. - Mix these dry ingredients well until they are evenly blended. This step is key for a fluffy cake. - In another bowl, whisk together ½ cup of melted butter, ½ cup of buttermilk, 1 large egg, and 1 teaspoon of vanilla extract. - Make sure everything is well combined. This mixture adds moisture and flavor to your cakes. - Pour the wet ingredients into the dry ingredients. Stir gently until just mixed. - Avoid overmixing; this keeps your cakes tender. - In a small bowl, mix the reserved pineapple juice from the can with ½ cup of brown sugar until smooth. - Place a spoonful of this mixture at the bottom of each muffin cup. - Top it with a slice of pineapple, then pour the batter over the pineapples, filling each mold about ⅔ full. - Bake in the preheated oven for about 20 to 25 minutes. - Check doneness by inserting a toothpick in the center; it should come clean. - Let the mini cakes cool for about 5 minutes in the pan. After that, invert them onto a wire rack to cool completely. - If you like, add a maraschino cherry on top for a fun finish! To get the best texture in your mini cakes, do not overmix the batter. Overmixing can make your cakes dense. Mix until just combined and stop there. To check if your cakes are done, use a toothpick. Insert it into the center of a cake. If it comes out clean, the cakes are ready. If not, give them a few more minutes in the oven. You can switch up the flavor by using different extracts. Almond or coconut extracts add a nice twist. Just a small change can make a big difference. Adding spices can also bring warmth to the cakes. A pinch of cinnamon or nutmeg works wonders. These small additions elevate your mini cakes to a new level. Garnish each mini cake with a maraschino cherry. It adds color and makes the cakes look fun. You can also drizzle some pineapple juice on top for extra flair. Serve your mini cakes with whipped cream. This creamy topping complements the sweet fruit flavor. It makes each bite feel extra special. Pro Tips Use Fresh Pineapple: For an even more vibrant flavor, consider using fresh pineapple instead of canned. Just slice it into rings and use it in the same way. Don't Overmix the Batter: To ensure a light and fluffy texture, mix the wet and dry ingredients until just combined. Overmixing can lead to dense cakes. Cool Before Inverting: Let the mini cakes cool in the tin for a few minutes to prevent them from breaking apart when you invert them onto the wire rack. Experiment with Add-Ins: Feel free to add nuts or coconut flakes to the batter for extra texture and flavor. Just be sure not to change the consistency of the batter too much. {{image_2}} You can change up the fruit in these mini cakes. Try using peaches, cherries, or pears. Each fruit gives a new twist to the flavor. If you want a tropical treat, add coconut. The coconut pairs well with pineapple and adds a fun texture. If you need gluten-free cakes, swap all-purpose flour for almond or coconut flour. These options keep the cakes light and tasty. For those who want dairy-free cakes, use almond milk instead of buttermilk. You can also replace butter with coconut oil. You can play with different cake batters. For a richer taste, use chocolate cake mix. You can layer flavors, too. Adding nuts or spices can create a unique treat. Just remember to keep the cake moist and delicious! You can store mini pineapple upside-down cakes at room temperature for up to two days. Place them in an airtight container to keep them fresh. If you want to keep them longer, store them in the refrigerator. This will extend their life to about a week. Just remember, cold cakes can sometimes lose their fresh taste. If you want to save these mini cakes for later, freezing is a great option. Wrap each cake tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy them, just thaw them in the fridge overnight. To reheat your mini cakes, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the cakes on a baking sheet and cover them with foil. Heat for about 10 minutes or until warm. This method keeps the cakes moist and tasty. You can also use a microwave, but be careful not to overheat them. A few seconds should be enough! Yes, you can make these mini cakes ahead of time. To prepare them, bake the cakes and cool them completely. Then, wrap each cake in plastic wrap. Store them in the fridge for up to three days. When you're ready to serve, you can reheat them in the oven at a low temperature. This keeps them moist and fresh. To prevent sticking, greasing your muffin tin is key. Use cooking spray or butter to coat each cup. If using silicone molds, you may not need to grease them. You can also dust the greased cups with a light layer of flour. This helps the cakes release easily. You can use fresh pineapple. Just slice it into rings, like the canned version. Fresh pineapple has a firmer texture and a brighter flavor. You may want to cook the sliced pineapple briefly before baking. This helps release some juice and softens it. Adjust the sweetness by adding a bit more brown sugar if needed. You now have all you need to make delicious mini cakes. We covered the essential ingredients, tools, and step-by-step instructions. I shared tips for great texture and flavor, plus variations for your taste. Storage guidelines ensure you can keep these treats fresh. I encourage you to try different fruits and explore fun flavors. You’ll discover a world of tasty options with these mini cakes. Enjoy the process and your tasty results!

Mini Pineapple Upside-Down Cakes

Delicious mini cakes with a caramelized pineapple topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • ½ cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 can (8 oz) pineapple slices in juice, drained and juice reserved
  • ½ cup brown sugar
  • to taste Maraschino cherries for garnish (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a muffin tin or use silicone mini cake molds.
  • In a medium bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Mix well.
  • In another bowl, whisk together melted butter, buttermilk, egg, and vanilla extract until blended.
  • Pour the wet ingredients into the dry ingredients, stirring until just combined (do not overmix).
  • In a small bowl, combine the reserved pineapple juice with brown sugar; mix until smooth.
  • Place a spoonful of the pineapple juice and brown sugar mixture at the bottom of each muffin cup.
  • Add a slice of pineapple on top of the sugar mixture, followed by pouring the batter over the pineapples, filling each mold about ⅔ full.
  • Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Let the mini cakes cool for about 5 minutes before inverting them onto a wire rack. If desired, add a maraschino cherry to the center of each cake as a garnish.

Notes

Add maraschino cherries for a decorative touch.
Keyword cake, dessert, mini, pineapple, upside-down