Description

These charming individual pineapple upside-down cakes are baked in a muffin tin with golden caramelized pineapple rings, vibrant maraschino cherries, and a buttery vanilla sponge—perfect for parties or a nostalgic treat anytime.

Ingredients

Units Scale

Topping:

1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
6 pineapple rings (canned or fresh)
6 maraschino cherries

Cake Batter:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/3 cup milk

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Instructions

Preheat oven and prepare muffin tin: Preheat oven to 350°F (175°C) and grease a 6-cup jumbo muffin tin.
Prepare topping: Spoon melted butter and brown sugar into each muffin cup, then place a pineapple ring and cherry in each.
Make cake batter: Cream softened butter and sugar, add eggs and vanilla, then mix in dry ingredients alternately with milk.
Fill muffin cups: Spoon batter over pineapple rings, filling each cup about 3/4 full.
Bake: Bake for 22–25 minutes until golden and a toothpick comes out clean.
Cool and serve: Let cool in the pan for 5 minutes, then invert onto a baking sheet or serving platter.

Nutrition

Serving Size: 1 mini cake
Calories: Approx. 280 kcal
Sugar: 18g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg