These Mini Pineapple Upside-Down Cakes are a tropical delight with their soft, buttery cake and caramelized pineapple topping. The maraschino cherry adds a pop of color and sweetness, making them a perfect treat for parties, tea time, or just when you’re craving something sweet. Each individual cake is a perfect portion, and they bring a fun twist to the classic pineapple upside-down cake!
Ingredients:
For the Topping:
- 4 tbsp unsalted butter, melted
- ½ cup brown sugar
- 1 can pineapple chunks (drained) or fresh diced pineapple
- Maraschino cherries (one for each cake)
For the Cake Batter:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pineapple juice (from the can)
- ¼ cup milk
- Instructions:
