Mini Pineapple Upside Down Cake Recipe: A Tropical Twist from Scratch
Indulge in the sweet symphony of caramelized pineapple and moist, buttery cake with this delightful mini pineapple upside down cake recipe. Bite-sized and bursting with tropical flavor, these individual cakes are perfect for parties, gatherings, or simply satisfying your dessert cravings. Let's dive into this scrumptious recipe that's sure to become a favorite.
Ingredients: What You'll Need
- For the topping: 1 can (20 oz) pineapple slices in juice, 1/4 cup (50g) granulated sugar, 1/4 cup (57g) unsalted butter
- For the cake: 1 1/2 cups (190g) all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup (113g) unsalted butter, softened, 1 cup (200g) granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/2 cup (120ml) buttermilk
Equipment: Tools for the Job
- 12-cup muffin tin
- Mixing bowls
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Cooling rack
Instructions: Step-by-Step Guide
Preparation: Set the Stage
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with non-stick cooking spray or butter.
Caramelize the Pineapple: The Sweet Base
In a small saucepan, combine the pineapple juice (reserve the slices) and granulated sugar over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Let it simmer for about 10 minutes, or until the syrup thickens slightly. Remove from heat and stir in the butter until melted and well combined.
Assemble the Topping: Pineapple Time
Place a pineapple slice in the bottom of each muffin cup. Pour the caramelized pineapple syrup evenly over the slices, ensuring each muffin cup gets a generous amount. Set aside.
Cake Batter: The Fluffy Layer
Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each egg is well incorporated before adding the next. Stir in the vanilla extract.
Fold in the Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined and no lumps remain.
Fill the Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Baking: The Magic Happens
Bake the mini pineapple upside down cakes for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Allow the cakes to cool in the muffin tin for 5 minutes, then carefully invert them onto a wire rack to cool completely.
Serving: Time to Indulge
Once cooled, dust the mini pineapple upside down cakes with powdered sugar (optional) and serve with whipped cream or vanilla ice cream. Enjoy the tropical delight!
Store any leftover cakes in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
