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Mini Pineapple Upside Down Cakes

Delightful Mini Pineapple Upside Down Cakes for Any Occasion

These Mini Pineapple Upside Down Cakes are the perfect blend of nostalgia and sophistication, offering individual servings that are delightful for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 cakes
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1/2 cup Unsalted Butter softened
  • 1 cup Light Brown Sugar can substitute with dark brown sugar
  • 1 can Canned Pineapple Slices dehydrated fresh pineapple can be used
  • 6 units Maraschino Cherries optional garnish
  • 4 units Large Egg Yolks do not substitute with whole eggs
  • 1/2 cup Milk whole or 2% milk can be used
  • 1 teaspoon Almond Extract can substitute with vanilla extract
  • 1 teaspoon Vanilla Extract
  • 1 cup Cake Flour all-purpose flour may be substituted
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Baking Powder ensure it's fresh
For the Caramel Layer
  • 2 tablespoons Additional Butter melted, for greasing ramekins
  • 2 tablespoons More Brown Sugar for sprinkling in ramekins

Equipment

  • 8-ounce ramekins
  • Mixing bowls
  • Whisk
  • hand mixer
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Blot canned pineapple slices with paper towels to remove excess moisture.
  3. Brush the insides of each ramekin with melted unsalted butter, then sprinkle in light brown sugar.
  4. Place a pineapple slice in the center of each ramekin and add a maraschino cherry on top.
  5. In a small bowl, whisk together egg yolks, a portion of milk, almond extract, and vanilla extract.
  6. Combine cake flour, granulated sugar, and baking powder in a large bowl, mixing well.
  7. Incorporate softened unsalted butter and remaining milk into the dry ingredients and mix until smooth.
  8. Gradually mix in the whisked egg mixture until combined and glossy.
  9. Fill the ramekins with batter, about two-thirds full.
  10. Bake for 28-33 minutes until golden brown and a toothpick inserted comes out clean.
  11. Cool for 5-10 minutes, then run a knife around edges and invert onto plates.

Nutrition

Serving: 1cakeCalories: 240kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure pineapple slices are thoroughly dried to maintain fluffy texture. Butter ramekins generously for easy release. Use fresh baking powder for best results.

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