Ingredients for Mini Pineapple Upside Down Cakes
- 2 large eggs
- ¾ cup granulated white sugar
- ¼ cup pineapple juice
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons (3 ounces) unsalted butter
- ½ cup packed light brown sugar
- Pineapple rings from one 20-ounce can
- Maraschino Cherries
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How to Make Mini Pineapple Upside Down Cakes
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick cooking spray.
- In a mixing bowl, whisk together 2 large eggs, ¾ cup granulated white sugar, and ¼ cup pineapple juice.
- Beat with an electric mixer for 2 minutes until light and fluffy.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Mix for an additional minute.
- In a small saucepan, melt 6 tablespoons (3 ounces) unsalted butter over medium-low heat. Stir in ½ cup packed light brown sugar.
- Cook, stirring constantly, for 1 minute until the brown sugar is melted and the mixture is smooth.
- Spoon 1 tablespoon of the warm brown sugar mixture into the bottom of each muffin cup. Top with one pineapple ring (from a 20 ounce can).
- Place a maraschino cherry in the center of each pineapple ring.
- Pour the cake batter evenly into the muffin cups, filling them about ¾ full.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the muffin tin for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
222g
Fat
27g
Carbs
23g
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Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Cupcakes Desserts Fruit Oven Easy Dinner Party Kid Friendly Cakes Dietary Cake Fillings And Frostings Inexpensive Toddler Friendly Low In Something Pitted Fruit Cherries Tropical Fruit Pineapple Equipment Birthday Baking Fillings And Frostings Chocolate
