Mini Pineapple Upside-Down Cakes

These mini cakes are just like the classic pineapple upside-down cake - but they're sharing size!

👥 24 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman

View Original Recipe

Share this recipe

🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●oven
●skillet
●pot
●whisk
●spatula
●pan
●knife

📝 Preparation Steps

For the topping: Position racks in the upper and lower thirds of the oven and preheat to 350˚. Spray two 12-cup muffin tins with cooking spray. Pat the pineapple slices dry with paper towels and toss with the granulated sugar and cornstarch in a medium bowl.

Cooking spray

Cut about a 2-inch segment from each pineapple slice and place the slices in 20 of the muffin cups. In the remaining 4 cups, use the 2-inch segments to create a ring. Add a cherry to the center of each pineapple slice.

Melt the butter and brown sugar in a medium skillet or small pot over medium heat, stirring until the sugar dissolves. Dollop a spoonful of the mixture over the pineapple in each muffin tin.

For the cakes: Beat the butter, granulated sugar and vanilla in a large bowl with a mixer on medium speed until creamy, about ⏱️ 3 minutes, scraping the sides of the bowl as needed. Add the whole egg and egg yolk, beating well to combine.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture; beat just until combined after each addition. Fill each muffin cup with about 2 tablespoons of the batter. Spread the batter to the edges of each cup with an offset spatula (the muffin cups should be about three-quarters full).

Bake until the cakes are golden and a toothpick inserted into the centers comes out clean, 18 to ⏱️ 20 minutes. Let the cakes cool in the pans on racks ⏱️ 10 minutes. Run a knife around the sides of each cake to loosen; carefully invert onto a platter. Serve warm or at room temperature.

Nutrition Facts

calories

213 Calories

fat Content

9 g

fiber Content

1 g

sugar Content

24 g

sodium Content

141 mg

protein Content

2 g

trans Fat Content

0 g

cholesterol Content

34 mg

carbohydrate Content

32 g

saturated Fat Content

5 g

Reviews & Ratings

Share your thoughts and feedback about this recipe

Write a Review

Community Feedback

0 Reviews

Loading reviews...