Description
Delightful mini pineapple upside-down cakes with a perfect balance of sweetness and tropical flavors.
Ingredients
Scale
- 1/2 cup butter
- 1 cup brown sugar
- 1 can sliced pineapple
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your muffin tin with a little butter or cooking spray.
- Melt the butter in a small saucepan or microwave until just bubbling.
- Stir in the brown sugar until fully incorporated and pour evenly into the bottom of the muffin cups.
- Place a slice of pineapple in the center of each muffin cup.
- Beat together the granulated sugar and eggs until light and fluffy, then stir in vanilla extract.
- Whisk together flour, baking powder, and salt in another bowl, then gradually add to the egg-sugar blend, alternating with pineapple juice, until just combined.
- Pour the batter over the pineapple slices, filling each cup almost to the top.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Invert the muffin tin onto a plate to release the cakes.
- Serve warm for an unforgettable experience.
Notes
For a twist, consider adding coconut or toasted nuts. These cakes are great warm or at room temperature.
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 18g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg