Description

Mini Pineapple Upside Down Cakes are charming individual-sized treats with caramelized pineapple rings atop moist, buttery cake. These bite-sized delights bring classic tropical flavors and elegant presentation to your table, perfect for parties, brunches, or anytime you want a sweet, impressive dessert.

Ingredients

Pineapple slices (fresh or canned rings, drained)
Brown sugar
Unsalted butter
Yellow cake mix or homemade yellow cake batter
Maraschino cherries (optional, for garnish)
Eggs
Vegetable oil
Water or milk

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Instructions

Preheat oven: Set to 350°F (175°C). Grease a muffin tin or mini cake pans.
Make caramel topping: Melt butter and brown sugar in a small saucepan until bubbly and combined. Spoon a small amount into each muffin cup.
Add pineapple: Place a pineapple ring or chunk in each muffin cup over the caramel.
Prepare cake batter: Mix cake batter according to package or recipe instructions. Spoon batter evenly over pineapple in each cup.
Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool and invert: Let cakes cool 5-10 minutes, then carefully invert onto a rack or plate to reveal the pineapple top.
Garnish and serve: Add a maraschino cherry on each pineapple slice if desired. Serve warm or at room temperature.

Notes

Use gluten-free cake mix for a gluten-free version.Add vanilla or coconut extract to the batter for extra flavor.Sprinkle toasted coconut flakes on top before baking for texture.Substitute pineapple with other fruits like peaches or apples.Use mini bundt pans for a different cake shape.Add chopped nuts like pecans or walnuts for crunch.