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To make mini pineapple upside down cakes, you need these simple ingredients: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/4 cup unsalted butter, melted - 1/2 cup milk - 1 large egg - 1 teaspoon vanilla extract - 1 cup crushed pineapple, drained - 6 maraschino cherries - 1/4 cup brown sugar

Mini Pineapple Upside Down Cakes

Get ready to bake mini pineapple upside down cakes that are sure to impress! These delightful treats are fun to make and perfect for any occasion. Discover simple steps, ingredient tips, and delicious variations to create your own sweet masterpiece. Whether you're hosting a party or looking for a quick snack, these mini cakes will elevate your baking game. Click to explore the full recipe and start your tasty adventure today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsalted butter, melted

1/2 cup milk

1 large egg

1 teaspoon vanilla extract

1 cup crushed pineapple, drained

6 maraschino cherries

1/4 cup brown sugar

Instructions
 

Preheat your oven to 350°F (175°C). Grease a muffin tin to make 6 mini cakes.

    In a medium bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Mix well.

      In another bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth.

        Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the drained crushed pineapple.

          In a small bowl, mix the brown sugar with a teaspoon of melted butter to create a paste. Spoon this mixture evenly into the bottom of each muffin tin cup.

            Place one maraschino cherry in the center of each muffin cup, then spoon the batter over the brown sugar mixture, filling each cup about 2/3 full.

              Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

                Let the cakes cool in the tin for 5 minutes, then carefully invert onto a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                    - Presentation Tips: Serve the cakes warm, garnished with whipped cream and a sprinkle of toasted coconut for added texture and flavor.