Mini Pineapple Upside Down Cakes
These classic mini pineapple upside down cakes are amazing! Made with yellow cake, butter and brown sugar glaze and topped with pineapple and cherries.
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1/2 cup pineapple juice
- 1/2 tsp vanilla extract
- 1 large egg
For the topping:
- 2 tbsp butter melted
- 1/4 cup brown sugar
- 6 whole pineapple slices
- 6 maraschino cherries
Preheat oven to 350F.
Spray a jumbo muffin tin with baking spray.
In a bowl combine flour, baking powder and salt.In a bowl combine flour, baking powder and salt.
In another bowl combine sugar, oil, pineapple juice and vanilla extract.
Add in egg and whisk to combine.
Add the dry ingredients to the wet and stir with a spatula until just combined.
For the topping:
In a small bowl whisk together melted butter and brown sugar.
On the bottom of the muffin tins spread about 1 tsp of brown sugar mixture then top that with a pineapple slice and cherry in the middle.
Pour 3 tbsp of cake batter on top of pineapple in each muffin cup.
Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Cool for 5 minutes.
Run a knife along the edge of each mini cake.
Place a baking sheet on top of muffin tin and invert the pan.
The cakes will be on the baking sheet with the pineapple topping being on top.
Let cool fully and serve!
Leftovers can be stored in the fridge for up to 3 days.
You can use fresh or canned pineapple slices! If using canned make sure you wipe off any extra juice with a paper towel. You can use fresh cherries just pit and slice in half.
I used a 6 cup jumbo muffin pan.
This recipe calls for canola oil, but vegetable oil can also be substituted!