Mini Pineapple Upside-Down Cakes:

Instructions for Making Mini Pineapple Upside-Down Cakes

Step 1: Prepare the Oven and Ramekins

1. Preheat your oven to 350°F (175°C).
2. Grease and lightly flour 4 to 6 individual ramekins (about 6 oz size). You can also use a muffin tin for an even more bite-sized result.

Step 2: Make the Topping

1. In a small bowl, mix together the melted butter and brown sugar until combined. Spoon this mixture evenly into the bottom of each ramekin (or muffin cup).
2. Place one pineapple ring in each ramekin, gently pressing it down into the sugar mixture. If you’re using canned pineapple, you can also cut the rings into halves or quarters to fit perfectly.
3. Optionally, place a maraschino cherry in the center of each pineapple ring for a classic touch.

Step 3: Prepare the Cake Batter

1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
2. Add the milk, softened butter, egg, and vanilla extract. Using an electric mixer or whisk, beat until the mixture is smooth and well combined.
3. The batter should be thick, but not too stiff. If it seems too thick, you can add a little more milk, one teaspoon at a time, to achieve a smooth consistency.

Step 4: Assemble the Cakes

1. Carefully spoon the cake batter over the pineapple rings in each ramekin. Be sure not to disturb the pineapple topping. Fill the ramekins about 3/4 full to leave room for the cakes to rise.
2. Use the back of a spoon to gently spread the batter evenly across the top of the pineapple.

Step 5: Bake

1. Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown on top and a toothpick inserted into the center of the cakes comes out clean.
2. If you’re using a muffin tin, they may take slightly less time—check at around 18 minutes.

Step 6: Cool and Flip

1. Once the cakes are done, remove them from the oven and allow them to cool for 5-10 minutes.
2. Carefully run a knife around the edge of each cake to loosen it from the sides of the ramekin. Then, place a plate over the top of the ramekin and flip it over. Gently tap the bottom of the ramekin to release the cake. If the pineapple rings stick, you can use a small spatula to loosen them.

Step 7: Serve and Enjoy

1. Once flipped, the golden-brown pineapple rings will be on top, creating that classic upside-down cake presentation.
2. Serve warm, and enjoy these delightful Mini Pineapple Upside-Down Cakes! They’re perfect on their own or topped with a dollop of whipped cream or vanilla ice cream for extra indulgence.

Tips for Success

• Use Fresh Pineapple: While canned pineapple works well, fresh pineapple can provide a more vibrant flavor. If you’re using fresh, be sure to slice it into rings of equal thickness for even baking.
• Don’t Overfill: When adding the cake batter, make sure not to overfill the ramekins. The cakes will rise as they bake, and if they’re too full, they may spill over.
• Adjust the Sweetness: Feel free to adjust the sweetness of the topping by adding more or less brown sugar, depending on your preference.
• Storage: These cakes can be stored at room temperature for up to two days. They also freeze well—just wrap them tightly in plastic wrap and store them in an airtight container. To reheat, warm them in the oven for a few minutes.

Why Mini Pineapple Upside-Down Cakes Are a Must-Try

These Mini Pineapple Upside-Down Cakes are a wonderful spin on the traditional dessert. The individual servings make them great for parties or special gatherings, and the caramelized pineapple with the soft, buttery cake is sure to be a hit with everyone. Plus, the recipe is incredibly easy to follow, and the result is a homemade treat that feels fancy without requiring a lot of time or effort.

Whether you’re serving them as a personal dessert or sharing them with friends and family, these mini cakes will bring a taste of sunshine and nostalgia to your table. So, grab some pineapple and get baking—you’ll be savoring these sweet, tropical treats in no time!