Mini Pineapple Upside Down Cakes (Perfectly Sweet for Father’s Day)
Mini Pineapple Upside Down Cakes are the perfect make-ahead dessert for Father’s Day or any summer celebration. These muffin tin cakes feature caramelized pineapple, buttery vanilla cake, and sweet maraschino cherries for a nostalgic treat everyone will love.
Ingredients
For the Topping:
- ¼ cup unsalted butter melted
- ½ cup light brown sugar packed
- 6 pineapple rings halved
- 12 maraschino cherries
For the Cake Batter:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup milk
- ¼ cup pineapple juice from the can
Instructions
- Prep the Pan:- Preheat oven to 350°F (175°C).- Grease a standard 12-cup muffin tin generously.- Spoon 1 teaspoon melted butter and 1 tablespoon brown sugar into each muffin cup.
- Add Pineapple & Cherry:- Cut each pineapple ring in half.- Place one half-ring in each cup, curved side down.- Add a maraschino cherry in the center.
- Make the Batter:- In a bowl, cream butter and sugar until light.- Beat in eggs one at a time, then vanilla.- In another bowl, whisk flour, baking powder, and salt.- Add dry ingredients to wet, alternating with milk and pineapple juice.
- Fill the Muffin Cups:- Spoon batter over the pineapple topping, filling each cup about ¾ full.
- Bake and Cool:- Bake for 22–25 minutes or until golden and a toothpick comes out clean.- Cool for 10 minutes before inverting the muffin tin onto a tray.
- Serve:Serve warm, room temp, or chilled. Optional: add whipped cream or vanilla ice cream.
Notes
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