Description
Delightfully moist mini cakes featuring a caramelized pineapple topping that brings joy to any occasion.
Ingredients
- 1 cup pineapple slices (canned or fresh)
- 2 tablespoons butter
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup mascarpone cheese
- 1/4 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin.
- In a skillet over medium heat, melt the butter and add the brown sugar, stirring until it dissolves. Place the pineapple slices in the sugar mixture and cook for 2-3 minutes.
- Pour the pineapple and sugar mixture evenly into the bottom of each muffin cup.
- In a bowl, whisk together the flour, granulated sugar, mascarpone cheese, milk, vegetable oil, eggs, vanilla extract, baking powder, and salt until smooth.
- Pour the cake batter gently over the pineapple in each muffin cup.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes, then invert onto a serving plate and serve warm.
Notes
Serve with whipped cream or vanilla ice cream for added indulgence.
