Mini Pineapple Upside-Down Cakes
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
1 dozen
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Course
Dessert
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Cuisine
International
Mini Pineapple Upside-Down Cakes
Description
Mini Pineapple Upside-Down Cakes feature a delicate batter of eggs, sugars, pineapple juice, and warm spices like cinnamon alongside a tender cake base formed with flour and cornstarch. The butter and brown sugar topping is heated briefly with rum or vanilla to create a rich caramel backdrop for pineapple rings and cherries. Baking the mixture in a greased jumbo muffin tin allows the fruit to caramelize on the bottom (which becomes the top when inverted), providing a moist and flavorful crust.
The cakes have contrasting textures: a soft, subtly spiced crumb balanced by sticky fruit and caramel. The pineapple’s brightness and the rum’s warmth add complexity. They can be served warm or at room temperature as handheld desserts or with light accompaniments such as whipped cream.
Rum may be replaced with pure vanilla extract if preferred. While best enjoyed fresh on the day of baking, they can be stored covered in the refrigerator for up to three days to maintain moisture.
Ingredients
For the cake:
- 4 egg large, at room temperature
- 1 granulated sugar 1/4 cup
- 1/4 cup brown sugar dark; packed
- 1/2 cup pineapple juice
- 2 teaspoons rum or pure vanilla extract
- 1 all-purpose flour 1/2 cup
- 2 baking powder 1/4 teaspoons
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
For the topping:
- 6 tablespoons butter unsalted
- 1 dark brown sugar 1/2 cup, packed
- 1 teaspoon rum or vanilla extract
- 1/8 teaspoon salt
- 12 pineapple rings
- 12 maraschino cherries
Instructions
- Preheat oven to 350 degrees (F). Generously spray a 12-mold JUMBO muffin tin with non-stick cooking spray; set aside.
- Crack the eggs into a large mixing bowl; whisk smooth. Add in the granulated sugar, brown sugar, and rum (or vanilla), and beat smooth. Stir in pineapple juice and set aside. In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and cornstarch. Gradually add the dry ingredients into the wet ingredients and whisk until just combined. Be sure not to over mix here! Set mixture aside while you make the topping.
For the topping:
- In a small sauce pan, melt the butter over medium heat. Add in the brown sugar, rum, and salt, and cook for 1 minute, whisking constantly. Remove from heat.
- Spoon 2 tablespoons of the topping mixture into the bottom of each muffin tin; place a pineapple ring on top, then place a cherry in the middle of each pineapple ring. Divide the cake batter evenly among the prepared tins, fill each muffin tin 3/4 of the way full. Bake for 20-22 minutes, or until the tops are puffed and golden brown, and a toothpick inserted in the center of the cake comes out clean.
- Remove from the oven and cool in pan for 5 minutes. Gently run a knife around the edge of each cake to help loosen any stuck bits, then gently place a wire cooling rack on top and quickly flip over. You may want to place the cooling rack on a large sheet pan before doing this, to help make it less messy. Serve cakes warm or at room temperature.
Notes
- Substitute rum with pure vanilla extract if desired without altering the essential flavor.
- Store leftover cakes in an airtight container or tightly wrapped in plastic wrap in the fridge for up to 3 days to keep freshness.
- Use a generously sprayed jumbo muffin tin to ensure easy release after baking.
- Do not over mix the batter once dry ingredients are combined to keep the cake light.
User Reviews
Overall Rating
5
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