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The world of desserts is filled with delightful surprises, but few creations can match the joy of mini cakes. These tiny treasures hold the promise of indulgence without the commitment of a full-sized cake. One such classic that has been reimagined in miniature form is the Pineapple Upside Down Cake. Originally a beloved staple in American kitchens, this dessert marries the sweet, tangy flavors of pineapple with a buttery, caramelized topping. By transforming this beloved cake into mini versions, we not only enhance its presentation but also add a touch of convenience—making them perfect for any occasion.

Pineapple Upside Down Mini Cakes

Discover the joy of baking with these Tropical Bliss Pineapple Upside Down Mini Cakes! Perfect for any occasion, these bite-sized delights combine the sweet and tangy flavors of pineapple with a buttery, caramelized topping. Easy to make and visually stunning, they’re a hit at brunches and parties alike. Enjoy the convenience of portion control while treating yourself to tropical bliss in every bite. Elevate your dessert game with this fun and flavorful recipe!
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Ingredients
  

For the Topping:

1/4 cup unsalted butter

1/3 cup brown sugar

1 can (8 oz) pineapple rings (in juice), drained

Maraschino cherries (for garnish)

For the Cake:

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk (or regular milk with a splash of vinegar)

1/4 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon (optional)

Instructions
 

Prepare the Oven & Pans: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan well and set it aside.

    Make the Topping: In a small saucepan, melt the butter over low heat. Once melted, stir in the brown sugar until dissolved. Remove from heat.

      Arranging the Topping: Spoon about 1 teaspoon of the butter and brown sugar mixture into the bottom of each muffin cup. Place a pineapple ring on top of the mixture in each cup, and add a maraschino cherry in the center of each pineapple ring.

        Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using). In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.

          Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

            Fill the Muffin Pan: Carefully pour the cake batter over the pineapple and sugar mixture in each muffin cup, filling them about 2/3 full.

              Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                Cool & Remove: Once baked, let the mini cakes cool in the pan for about 5 minutes. Carefully run a knife around the edges to loosen them. Invert the muffin pan onto a wire rack to release the cakes. Let them cool slightly before serving.

                  Serve: These mini cakes can be served warm or at room temperature. Enjoy them as a delightful treat for breakfast, dessert, or any special occasion!

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