Description
These delightful mini pineapple upside down cakes blend the sweetness of pineapple with a fluffy cake, creating perfect single servings for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 can pineapple rings (in juice)
- Maraschino cherries
- Brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, combine melted butter, milk, egg, and vanilla.
- Mix the wet ingredients into the dry ingredients until combined.
- Place a small amount of brown sugar in each muffin tin cup, then a pineapple ring (cut as needed), and a cherry in the center.
- Pour the batter over the pineapple and cherry layers.
- Bake for 20-25 minutes until golden brown.
- Let cool for a few minutes, then invert onto a plate and serve.
Notes
For best results, avoid over-mixing the batter and ensure even distribution of the batter over the toppings.
