These Mini Pineapple Upside-Down Cakes are just like the classic dessert, but in mini form! Perfect for any time of year!
How was your weekend?! I spent the last few days at a food blogging conference in Salt Lake City, Utah and it was so amazing. I had such a fun time getting to meet other food bloggers and bloggers I’ve been talking to for a couple years now. I’m also a little jealous of those of you who live in Salt Lake City. It is absolutely beautiful there and I was a little sad to have to leave on Sunday.
Also, flying alone made me a little nervous. I mean, I’ve flown before and out of the country a few times. But flying alone? It was a little weird, but thankfully all of my flights were on time and everything went smoothly.
Another thing that was great? These Mini Pineapple Upside-Down Cakes. They’re even cuter because they’re in mini form. Right??
This Caramel Apple Upside-Down Cake has been pretty popular on the blog and lately, all I’ve had on my mind was making a Pineapple Upside-Down version. Because I love mini desserts, I decided to go with a smaller version instead.
For the record, I almost bought a jumbo muffin pan so that I could fit an entire pineapple ring on top of these. But, I figured if I’m a food blogger and don’t own a jumbo muffin pan, there’s a good chance a lot of people don’t own one or want to spend money on one. Plus, they would’ve turned out a little too big for a mini version. So all you need to bake these in is just a standard 12-count muffin pan.
I played around with my caramel apple upside-down cake recipe because the batter in that recipe was a bit too much and would’ve made more than 12. I also figured most people don’t want to break out another muffin pan just to bake 2-3 more little cakes, so I tweaked the recipe to make exactly 12! Yeah!
For the topping, I used crushed pineapple. I bought a 20-ounce can and used most of it, but still had a little bit left over. I did test the recipe with some sliced pineapple, but an entire ring will not fit very well in the muffin pan. You can use sliced pineapple, you’ll just need to cut them into smaller pieces and arrange a few pieces at the bottom.
You could also use pineapple tidbits, but the crushed pineapple was just much easier to spoon into the muffin pan and took less time. It also stays on top of the cakes just a little bit better too when you cut into them.
Okay, I think I’ve talked enough about these adorable little cakes. If you love pineapple upside-down cake, you have to give these a try!
Mini Pineapple Upside-Down Cakes
For the topping:
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 20-ounce can crushed pineapple, drained
- 12 maraschino cherries
For the cake:
- 1 cup all-purpose flour (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter softened to room temperature
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
To make the topping:
- Preheat oven to 350°F. Spray a standard 12-count muffin pan well with non-stick cooking spray and set aside.
- Add the butter and brown sugar to a small saucepan over medium heat. Mix until the butter is melted and the mixture is completely smooth. Remove from the heat and evenly distribute between all 12 muffin cavities.
- Place 1 maraschino cherry in the middle of each muffin cavity. Spoon the crushed pineapple evenly between all 12 muffin cavities (you'll probably have some left over). Set aside.
To make the cake:
- In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add in the egg and vanilla extract, making sure to mix well after each ingredient.
- Add the dry ingredients in three additions alternating with the milk, starting with the dry ingredients and ending with the dry ingredients, mixing each time until just combined. Evenly distribute the cake batter between all 12 muffin cavities.
- Bake at 350°F for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pan for 5-10 minutes. Slide a knife around the outside of each cake (to loosen them from the pan), place a wire rack on top of the muffin pan. Very carefully (the pan will be hot!) flip the wire rack over with the muffin pan on top. Gently remove the muffin pan to release the upside-down cakes. Allow to cool, then serve and enjoy!
Adapted from my Caramel Apple Upside-Down Cake!