Mini Pineapple Upside Down Cakes

Mini Pineapple Upside-Down Cakes

Ingredients:

For the topping:

• 1 can (20 oz / 565 g) pineapple chunks (drained, juice reserved)
• 12 maraschino cherries
• 4 tbsp butter, melted
• ½ cup brown sugar

For the cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk (or reserved pineapple juice for extra flavor)

Instructions:

1. Prepare the topping
   
   • Grease a muffin tin.
   • In each cup, spoon about 1 tsp melted butter and 1 tsp brown sugar.
   • Place 3–4 pineapple chunks and 1 cherry in the center of each cup.
3. Make the cake batter
   
   • In a bowl, whisk together flour, baking powder, and salt.
   • In another bowl, beat butter and sugar until fluffy.
   • Add eggs one at a time, then vanilla.
   • Mix in flour mixture alternately with milk (or pineapple juice), beginning and ending with flour.
5. Assemble & bake
   
   • Spoon batter evenly into muffin cups (about ¾ full).
   • Bake at 350°F (175°C) for 18–22 minutes, until golden and a toothpick comes out clean.
7. Flip & serve
   
   • Let cool for 5 minutes.
   • Run a knife around the edges, then invert onto a tray or plate.
   • Serve warm or at room temperature.