Description
Charming mini pineapple upside-down cakes that evoke the warmth of summer barbecues and family gatherings. Each bite is a burst of juicy pineapple complemented by buttery cake.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 can pineapple rings, drained
- Maraschino cherries
Instructions
- Preheat the oven to 350°F (175°C), and grease a muffin tin.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Whisk together the flour, baking powder, and milk until smooth in a separate bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Place a pineapple ring and a cherry in the bottom of each muffin cup. Pour the batter over the top, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before inverting onto a plate to serve.
Notes
For a lighter version, substitute half the butter with Greek yogurt or use whole wheat flour. Serve dusted with powdered sugar or drizzled with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American