Mini Pineapple Upside Down Cakes

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Mini Pineapple Upside Down Cakes

Introduction:

Mini Pineapple Upside-Down Cakes are a fun, single-serving twist on the traditional pineapple upside-down cake. These nostalgic desserts are beloved for their caramelized pineapple topping crowned with a bright maraschino cherry. Moist, fluffy, and infused with tropical sweetness, they are a favorite for parties, potlucks, or a cozy afternoon treat.

History:

Pineapple upside-down cake first gained popularity in the early 20th century. It surged into American baking culture in the 1920s after Dole held a recipe contest that generated over 2,500 submissions for pineapple upside-down cake. Since then, it’s remained a beloved classic, now modernized into these mini versions for ease of serving and fun presentation.

Health Benefits (in moderation!):

  • Pineapple: Rich in vitamin C and manganese, it boosts immunity and digestion.
  • Cherries: Antioxidant-rich and known for their anti-inflammatory properties.
  • Whole wheat or almond flour (optional): Can add fiber and reduce glycemic impact.
  • Portion-controlled: Mini cakes help regulate serving size.

Ingredients:

For the topping:

  • 1/4 cup (half stick) unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 can (20 oz) pineapple tidbits or rings, chopped to fit muffin tins
  • Maraschino cherries, stem removed

For the cake batter:

  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk (whole or 2%)
  • Optional: 1–2 tbsp pineapple juice from the can for extra flavor

Instructions:

Step 1: Prepare the topping

  1. Preheat oven to 350°F (175°C).
  2. Grease a muffin tin (12-cup).
  3. Mix melted butter and brown sugar, then spoon about 1 teaspoon of the mixture into each muffin cup.
  4. Add a few pieces of pineapple and place a cherry in the center.

Step 2: Make the batter

  1. Cream butter and sugar until light and fluffy.
  2. Add eggs one at a time, beating well.
  3. Mix in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternate adding dry ingredients and milk into the creamed mixture.
  6. Mix until just combined. Optional: stir in pineapple juice for added flavor.

Step 3: Assemble and bake

  1. Spoon the batter evenly over the fruit in each muffin cup (fill about 3/4 full).
  2. Bake for 20–25 minutes or until a toothpick comes out clean.
  3. Let cool for 5 minutes. Place a baking sheet over the tin and carefully flip to release cakes.

Formation:

Each mini cake is naturally formed by the muffin tin. The brown sugar and butter caramelize during baking, and the fruit forms a glossy, flavorful topping once inverted. The small molds create perfect individual servings with that signature shiny top.

Lovers of This Dessert:

  • Tropical flavor fans: The pineapple and cherry combination is sunshine on a plate.
  • Retro baking enthusiasts: Those who love nostalgic recipes will adore this treat.
  • Kids and partygoers: Perfectly portioned and fun to eat, it’s a hit at gatherings.
  • Baking beginners: Easy to make, and the results are impressive!

Nutrition (per mini cake, approx.):

  • Calories: ~210
  • Carbohydrates: 30g
  • Fat: 9g
  • Protein: 2g
  • Sugar: 20g
  • Fiber: 1g

Note: Values vary depending on ingredients and portion sizes.

Conclusion:

Mini Pineapple Upside-Down Cakes bring joy to the table with their vibrant appearance, sweet aroma, and moist texture. They represent a bridge between vintage charm and modern convenience. Whether served warm or at room temperature, these cakes offer a satisfying bite of nostalgia and tropical bliss.

Bonus Tips:

  • Add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
  • Try variations like peach or mango for a twist on the original

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