Mini Pineapple Upside-down Cakes Recipe

There's nothing small about these Mini Pineapple Upside-Down Cakes; they're just like the big dessert! It's great for any season!

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INGREDIENTS

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INSTRUCTIONS

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Heat the oven to 350°F. Prepare a 12-count muffin pan with non-stick cooking spray.

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Put butter and brown sugar in a small saucepan on medium heat. Mix until butter melts and mixture is smooth. Spread evenly between 12 muffin cups after removing from heat.

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Fill each muffin cavity with one maraschino cherry. Spread crushed pineapple evenly into 12 muffin cups (you'll have some left over). Set aside.

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Mix flour, baking powder, and salt in a large bowl. Set aside.

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Beat butter, brown sugar, and granulated sugar in a stand mixer with the paddle attachment or a large bowl with a hand-held mixer until light and fluffy. Add egg and vanilla extract and mix well.

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Three times, alternate dry and milk ingredients and mix until just combined. Divide cake batter into 12 muffin cups.Bake cakes at 350°F for 20–25 minutes until a toothpick inserted into the center comes out clean.

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Take pan out of oven and let cool 5-10 minutes. From the muffin pan, knife-edge cakes. Add wire rack. Carefully flip the muffin pan-topped wire rack. Carefully remove muffin pan-turned cakes.

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Mini Pineapple Upside-down Cakes Recipe

There's nothing small about these Mini Pineapple Upside-Down Cakes; they're just like the big dessert! It's great for any season!

INGREDIENTS

INSTRUCTIONS

Heat the oven to 350°F. Prepare a 12-count muffin pan with non-stick cooking spray.

Put butter and brown sugar in a small saucepan on medium heat. Mix until butter melts and mixture is smooth. Spread evenly between 12 muffin cups after removing from heat.

Fill each muffin cavity with one maraschino cherry. Spread crushed pineapple evenly into 12 muffin cups (you'll have some left over). Set aside.

Mix flour, baking powder, and salt in a large bowl. Set aside.

Beat butter, brown sugar, and granulated sugar in a stand mixer with the paddle attachment or a large bowl with a hand-held mixer until light and fluffy. Add egg and vanilla extract and mix well.

Three times, alternate dry and milk ingredients and mix until just combined. Divide cake batter into 12 muffin cups.Bake cakes at 350°F for 20–25 minutes until a toothpick inserted into the center comes out clean.

Take pan out of oven and let cool 5-10 minutes. From the muffin pan, knife-edge cakes. Add wire rack. Carefully flip the muffin pan-topped wire rack. Carefully remove muffin pan-turned cakes.

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