Doesn’t this look delicious? I know you probably won’t believe if I tell you that I made these mini pineapple upside-down cakes in just one hour.
If I tell they were super easy to make, you’ll probably say that the word “easy” is over-used on this blog. But I wouldn’t be telling you this if it wasn’t true.
They are a scrumptious and beautiful individual treat for a dinner party–or any occasion.
A slice of a pineapple upside-down cake is a great dessert, but these personal pineapple upside-down cakes seem extra special because each person has his or her own cake.
I serve these with caramel sauce, and my boys eat theirs with ice cream on top. You can eat them without any topping but a dollop of whipped cream will make them even better. Enjoy!
Pineapple Upside-Down Mini Cakes
Makes 12 mini cakes.
- 12 tablespoons (1½ sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- 1½ pounds peeled, sliced and cored fresh pineapple, or canned pineapples (12 cored slices)
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs, plus 1 large egg white, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup whole milk, room temperature
- You’ll also need two large muffin pans
Position oven rack to the lower-middle position and preheat the oven to 350° F.
Divide 4 tablespoons of the butter into each muffin cup and place in the oven until the butter melts, about 2 minutes. Stir the brown sugar into the melted butter in the muffin cups then using a spoon, pat the mixture into an even layer and then lay a pineapple slice evenly on top of the sugar.
In a medium bowl combine the flour, baking powder, and salt. Using an electric mixer set on medium speed, beat the remaining 8 tablespoons butter and the granulated sugar together until light and fluffy, 3 to 6 minutes. Add in the eggs and egg white, one at a time, and beat in the vanilla.
Reduce the mixer speed to low and add in the flour mixture to butter mixture in three batches, alternating with the milk, beginning and ending with flour. (this batter will be a bit thick).
Divide the batter among each muffin cup, filling about two-thirds full, gently smooth the top. Bake the cakes until a toothpick inserted in the center comes out with a few moist crumbs attached, 25 to 30 minutes, Turn the pans halfway between baking.
Remove from oven and wait about 10 minutes. Carefully place a serving platter over the top of the muffin pan, invert the cakes, and let sit until the cakes release themselves from the pan (do not shake the pans), about 1 minute. Gently remove the cake pans and let the cakes cool completely. Serve with Caramel Sauce.
Adapted from America’s Test Kitchen
- 1 cup (packed) brown sugar
- 1/2 cup unsalted butter
- 1/2 cup whipping cream
Whisk sugar and butter in a heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves. About 3 minutes.
From Bon Appétit, Nov. 2000