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- 1 can (20 oz) sliced pineapple in juice, drained - 1/4 cup unsalted butter, melted - 3/4 cup brown sugar, packed - 1/2 teaspoon ground cinnamon - 1/2 cup maraschino cherries - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup buttermilk - 1/4 cup vegetable oil - 1 large egg - 1 teaspoon vanilla extract The ingredients for mini pineapple upside down cakes are simple and fun. I love using canned pineapple for its sweetness and ease. The maraschino cherries add a pop of color. You can adjust the sugar if you want a less sweet cake. - Muffin tin - Mixing bowls - Whisk and spatula To make these mini delights, you need a muffin tin. It helps shape the cakes perfectly. Mixing bowls are key for combining the wet and dry ingredients. A whisk helps mix smoothly, while a spatula is great for scraping every bit of batter. - Total servings: 12 mini cakes - Ideal for sharing at parties or as individual desserts These mini cakes are perfect for sharing. You can serve them at parties or enjoy them at home. Each cake is a single serving, making them easy to grab and eat. They are sure to bring smiles! If you want to see how to make them, check out the Full Recipe. First, preheat your oven to 350°F (175°C). This heat is perfect for baking. Next, grease your muffin tin. You can also use muffin liners if you prefer. This will help with easy removal later. In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon. Stir until everything is well combined. This mixture will create a nice base for the cakes. Spoon about one tablespoon of this mix into each muffin cup. Now, it's time to layer the pineapple and cherries. Place a slice of pineapple on top of the butter-sugar mix in each cup. Then, add a maraschino cherry in the center of each pineapple slice. This makes them look great and adds flavor. In a large mixing bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt. This is your dry mix. In another bowl, combine the buttermilk, vegetable oil, egg, and vanilla extract. Whisk until smooth. This is your wet mix. Now, slowly add the wet mix to the dry mix. Stir gently until just combined. It’s okay if there are a few lumps. This keeps the cakes nice and fluffy. Next, divide the batter evenly among the muffin cups. Fill each one nearly to the top. This will help them rise beautifully. Bake in the preheated oven for 18 to 20 minutes. Check if they are done by inserting a toothpick. If it comes out clean, they are ready. After baking, let the mini cakes cool in the tin for about five minutes. This helps them firm up. Then, carefully invert them onto a wire rack or serving platter. Tap gently to release them. Enjoy serving these delightful treats warm or at room temperature! For the full recipe, check out the details above. To bake mini pineapple upside down cakes well, keep a few key points in mind: - Right Oven Temperature: Set your oven to 350°F (175°C). This heat helps cakes rise evenly. - Avoid Overmixing: Mix your batter gently. Overmixing can make cakes tough. A few lumps are fine. You can boost the flavor of these cakes with simple tweaks: - Nutmeg or Vanilla Bean: Adding a pinch of nutmeg or some vanilla bean will elevate the taste. Both flavors pair well with pineapple. - Fresh Pineapple: If you want a brighter flavor, use fresh pineapple instead of canned. It adds a nice zing! Making your cakes look great is easy with just a few tricks: - Serving Suggestions: Serve your mini cakes on a colorful platter. This will make them pop! - Garnishes: Add fresh mint leaves on top for color. A light dusting of powdered sugar looks nice, too. For more details, check the Full Recipe. {{image_2}} You can switch up the fruit for these mini cakes. Try using peaches, cherries, or mixed berries. Each fruit brings its own charm and flavor. For peaches, the sweetness shines when baked. Cherries add a tart touch that balances nicely with the sugar. Mixed berries create a burst of color and flavor in each bite. You can also adapt the recipe for seasonal fruits. Fresh strawberries or apples can make delightful twists. This flexibility lets you enjoy these treats all year long. For those with dietary needs, there are easy swaps. You can make these cakes gluten-free. Use a gluten-free flour blend to replace the all-purpose flour. This way, everyone can enjoy them! If you need vegan options, just swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until thick. You can also use almond milk instead of buttermilk. These substitutions keep the cakes moist and delicious without losing flavor. These mini pineapple upside down cakes fit many themes. For a birthday party, add colorful sprinkles on top. They make a fun and festive touch. For summer gatherings, serve them with a slice of fresh mint. This adds a bright flavor and a pop of green. During holidays, you can decorate with seasonal toppings. Think cranberries for winter or edible flowers for spring. The cakes are easy to customize, making them perfect for any occasion. You can also arrange them on a bright platter for an eye-catching display. To store your mini cakes at room temperature, let them cool first. Place them in a sealed plastic container. Use a container that is airtight to keep them fresh. If you don't have a lid, you can cover them with plastic wrap. This keeps moisture in and prevents them from drying out. You can freeze these mini cakes for later. Wrap each cake in plastic wrap, then in foil. Place them in a freezer bag. To thaw, take them out and let them sit at room temperature. Reheat them in the oven at 350°F (175°C) for about 5-10 minutes. This keeps their flavor and texture great. When stored properly, mini pineapple upside down cakes last up to 5 days at room temperature. In the freezer, they can last for about 2-3 months. Look for signs of spoilage like mold or an off smell. If you notice these signs, it’s best to discard them. Enjoy your delightful treats while they are fresh! You can make the cakes a day ahead. Bake them, then cool completely. Store them in an airtight container. When ready to serve, reheat in the oven for a few minutes. This keeps the cakes soft and warm. Yes, you can replace buttermilk. Use regular milk with a splash of lemon juice or vinegar. This change keeps the cake moist. You can also use yogurt, which adds a nice tang. If the cakes stick, let them cool a bit longer. Use a knife to gently loosen the edges. Tap the tin on the counter to help them release. If they still stick, try greasing the tin better next time. You can adjust sugar amounts to fit your taste. Reduce the brown sugar for less sweetness. Add more if you like it sweeter. Taste the batter before baking to find your perfect level. Get creative with toppings! You can use sliced strawberries, blueberries, or even mango. Nuts like pecans or walnuts add a nice crunch. Drizzle some caramel sauce for extra sweetness and flair. This recipe is great for baking with kids! Make sure to supervise them near the oven. Let them mix the batter and place toppings. It’s a fun way to teach them about baking. The mini pineapple upside-down cakes are a fun and tasty treat. We covered the ingredients, baking steps, and tips for flavor and presentation. You can personalize these cakes with different fruits or dietary swaps. Remember to store them properly for the best taste. By following this guide, you can create delightful treats perfect for sharing or special occasions. Enjoy making these mini desserts and let your creativity shine in the kitchen!

Mini Pineapple Upside Down Cakes

Make your dessert game strong with these Mini Pineapple Upside Down Cakes! These delightful treats are easy to make and perfect for any occasion. Whether you’re hosting a party or enjoying a cozy night in, these mini cakes will impress with their vibrant flavors and stunning presentation. Discover the step-by-step recipe along with tips, tricks, and creative variations. Click to explore this sweet twist on a classic dessert!
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Ingredients
  

1 can (20 oz) sliced pineapple in juice, drained

1/4 cup unsalted butter, melted

3/4 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 cup maraschino cherries

1 cup all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

1/4 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease a muffin tin thoroughly or place muffin liners in each cavity.

    In a small bowl, mix the melted butter, brown sugar, and ground cinnamon together until combined. Spoon about 1 tablespoon of this mixture into each muffin cup.

      Place a slice of pineapple on top of the butter-sugar mixture in each cup. Place a maraschino cherry in the center of each pineapple slice.

        In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

          In another bowl, combine the buttermilk, vegetable oil, egg, and vanilla extract. Whisk together until smooth.

            Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.

              Divide the batter evenly among the muffin cups, filling each one nearly to the top.

                Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, allow the mini cakes to cool in the tin for about 5 minutes before carefully inverting onto a wire rack or serving platter. Tap gently to release.

                    Serve warm or at room temperature, allowing the caramelized pineapple and cherries to shine.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 mini cakes

                        - Presentation Tips: Serve the mini cakes on a colorful platter, optionally garnished with fresh mint leaves for a pop of color. A dusting of powdered sugar can also enhance the presentation!