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Mini Pineapple Upside-Down Cakes
Add a little warm-weather spring to your step with these mini Pineapple Upside-Down Cakes! Make a half dozen little cakes from scratch in under an hour with this easy recipe for adorable individual-sized desserts.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 684 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 6 tablespoons unsalted butter
- 3/4 cup brown sugar packed
- 6 maraschino cherries without stems
- 6 pineapple slices
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup oil
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Grease 6 (6-ounce) ramekins and set aside.
- In a small saucepan, melt butter over low heat; stir in brown sugar. Cook and stir over medium heat until sweetener is dissolved. Remove from the heat. Place pineapple slices in each ramekin and place a cherry in the center ring. Spoon 1 tablespoon brown sweetener and butter mixture in each ramekin.
- Combine dry ingredients: flour, baking powder, granulated sugar, and salt.
- In a large bowl, beat eggs, oil, sour cream, and vanilla until smooth.
- Slowly combine dry mixture with wet ingredients and beat until smooth.
- Fill ramekins two-thirds full. Bake cakes for 28-32 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before inverting onto wire racks to cool completely.
Cup of Yum
Notes
- Once baked and cooled, these mini pineapple upside-down cakes can be refrigerated for up to 4 days.
- PRO TIP: Make sure to let your eggs and sour cream come to room temperature before making the batter so they can incorporate more easily. This will prevent overmixing the batter, which can result in tough cakes.
- Feel free to make these mini cakes dairy-free by using your favorite plant-based butter and sour cream substitutes.
- Decorate with dried pineapple flowers.
Nutrition Information
Calories
684kcal
(34%)
Carbohydrates
88g
(29%)
Protein
6g
(12%)
Fat
36g
(55%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
96mg
(32%)
Sodium
136mg
(6%)
Potassium
292mg
(8%)
Fiber
2g
(8%)
Sugar
63g
(126%)
Vitamin A
579IU
(12%)
Vitamin C
6mg
(7%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 684
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 88g | 29% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 136mg | 6% |
| Potassium | 292mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 63g | 126% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.