Tropical Mini Pineapple Upside-Down Cakes
Indulge in these delightful Tropical Mini Pineapple Upside-Down Cakes, perfectly sized for individual servings! This sweet treat features a luscious brown sugar caramel base topped with juicy pineapple rings and a maraschino cherry, all enveloped in a moist and flavorful sponge cake. This recipe, inspired by a classic dessert, has been revamped for an easier baking experience. Ideal for parties, brunches, or an everyday dessert, these charming cakes are sure to impress your friends and family. Each bite transports you to a sunny paradise!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Eggs
2 (beaten)
White sugar
2/3 cup (granulated)
Pineapple juice
4 tablespoons (fresh or canned)
All-purpose flour
2/3 cup (sifted)
Baking powder
1 teaspoon (sifted)
Salt
1/4 teaspoon (fine)
Butter
1/4 cup (1/2 stick) (melted)
Brown sugar
2/3 cup (packed)
Pineapple rings
1 (14-ounce) can (drained)
Maraschino cherries
6 (stemmed)
Instructions
1
Preheat your oven to 350°F (175°C). Lightly spray a muffin tin with non-stick cooking spray to prevent sticking.
2
In a large mixing bowl, combine the eggs, white sugar, and pineapple juice. Using an electric mixer, beat on medium speed for about 2 minutes until well blended.
3
In another bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
4
In a small saucepan, melt the butter over low heat. Stir in the brown sugar and cook for about 1 minute until smooth and combined.
5
Evenly distribute the warm brown sugar mixture into the bottom of each muffin cup in the prepared tin, creating a caramel layer. Place a pineapple ring on top of the brown sugar, ensuring it fits well. Add a maraschino cherry to the center of each pineapple ring.
6
Pour the cake batter over the pineapple and cherry layers, filling each muffin cup about three-quarters full.
7
Bake in the preheated oven for 30-35 minutes, or until a wooden pick inserted in the center of the cakes comes out clean.
8
Once baked, allow the cakes to cool in the tin for about 5 minutes before inverting onto a wire rack. Serve warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Tropical Mini Pineapple Upside-Down Cakes?
They are individual-sized cakes featuring a brown sugar caramel base, juicy pineapple rings, and maraschino cherries, topped with a moist sponge cake.
What oven temperature is required for baking these cakes?
The oven should be preheated to 350°F (175°C).
How should I prepare the muffin tin?
Lightly spray the muffin tin with non-stick cooking spray to prevent the cakes from sticking.
What ingredients are combined first in the mixing bowl?
In a large mixing bowl, combine the beaten eggs, granulated white sugar, and pineapple juice.
How long should I beat the wet ingredients?
Use an electric mixer to beat the eggs, sugar, and juice on medium speed for about 2 minutes.
Which dry ingredients need to be sifted together?
You should sift together the all-purpose flour, baking powder, and fine salt.
What is the best way to add the dry ingredients to the wet mixture?
Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined.
Can I overmix the cake batter?
No, it is important not to overmix the batter to maintain the proper texture.
How is the caramel base for the cakes made?
Melt butter in a small saucepan over low heat, then stir in packed brown sugar and cook for 1 minute until smooth.
Where does the caramel mixture go in the muffin tin?
The warm brown sugar and butter mixture should be evenly distributed into the bottom of each muffin cup.
How do I layer the fruit in the muffin cups?
Place a pineapple ring on top of the brown sugar layer and then put a maraschino cherry in the center of the ring.
How much batter should I pour into each muffin cup?
Fill each muffin cup about three-quarters full with the cake batter.
What is the total baking time?
Bake the cakes in the preheated oven for 30 to 35 minutes.
How do I test if the mini cakes are done?
Insert a wooden pick into the center of the cakes; if it comes out clean, they are finished baking.
How long should I let the cakes cool before removing them from the tin?
Allow the cakes to cool in the muffin tin for about 5 minutes.
How do I serve the cakes to show the pineapple top?
Invert the muffin tin onto a wire rack so the pineapple and cherry side faces up.
Can these cakes be served cold?
They are best served either warm or at room temperature.
How many eggs does this recipe require?
This recipe requires 2 beaten eggs.
What type of flour is used in this recipe?
The recipe calls for 2/3 cup of sifted all-purpose flour.
Is the pineapple juice used fresh or canned?
You can use either fresh or canned pineapple juice; 4 tablespoons are needed.
What size of pineapple rings should I buy?
A standard 14-ounce can of pineapple rings, drained, is required.
How many maraschino cherries are needed?
The recipe uses 6 stemmed maraschino cherries.
What type of butter should I use for the caramel base?
Use 1/4 cup (equivalent to 1/2 stick) of butter, melted.
Is the brown sugar packed or loose?
The 2/3 cup of brown sugar should be packed.
What type of salt is recommended?
The recipe specifies 1/4 teaspoon of fine salt.
Is this a difficult recipe to make?
No, this recipe is designed for an easy baking experience and is categorized as an easy recipe.
For what occasions are these cakes suitable?
They are ideal for parties, brunches, or as an everyday dessert.
How many ingredients are in this recipe?
There are 10 total ingredients in this recipe.
What gives the cake its tropical flavor?
The combination of pineapple juice in the batter and the pineapple rings on top provides the tropical taste.
Do I need any special equipment?
You will need a muffin tin, an electric mixer, and a small saucepan.