Mini Pineapple Upside Down Cakes
I know what you’re probably thinking… pineapple upside down cake? It’s such an old fashioned recipe, who even makes it anymore?!
And i’ll level with you. I make it once a year, and even then it’s for a friend’s birthday. But every time I DO make it I am reminded of how delicious it really is. And how much of a special kind of nostalgia it brings to you when you eat it.
Last year I made a whole cake, but this year I was thinking that a whole cake is a lot to bring to someone with only two people living at their house (we’re still not supposed to be going into any houses but our own where we live). Then the idea popped into my head to use a muffin pan instead, and make mini versions of my recipe. These turned out to be the perfect serving for one person, and they are just SO cute in comparison to the dense larger cake. This also allowed for me to send some over for her, and keep a few for later for ourselves. ;)
I tweaked my original recipe here and there (using tidbits instead of the big pineapple rings you’d normally put on top, and adding a bit more of the reserved pineapple juice for just that little special something) but was honestly so happy with the results! One of the best things about pineapple upside down cake in general is that it’s not too sweet. It has beautiful caramelized pineapple flavour without being overwhelming, and that touch of bright sweetness from the maraschino cherry in the middle. It would make such a pretty addition to your table at Easter, or anytime really!
I hope you’ll consider giving this classic recipe a new lease on life!
Mini Pineapple Upside Down Cakes
Makes 12 Mini Cakes
Tools: Muffin pan, small saucepan, spatula, large mixing bowl, medium mixing bowl, hand mixer, wire cooling rack (or other long flat tray to flip the cakes onto after cooling).
Ingredients:
For the Caramelized Topping
1/4 cup unsalted butter
1/2 cup brown sugar, packed
1 14 oz (or 398mL) can of pineapple tidbits, drained with juice reserved for the cakes
12 maraschino cherries
For the Cakes
1 cup all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking powder
3 tablespoons light-tasting olive oil (or avocado, or vegetable)
1/3 cup white sugar
1/3 cup brown sugar, packed
1 large egg, room temperature
3 tablespoons reserved pineapple juice
1 teaspoon vanilla extract
1/2 cup milk (whole, almond, whatever you’d like!)
Preheat your oven to 350 degrees and grease your muffin wells with non-stick cooking spray or butter and set aside.
In a small saucepan, melt the butter and brown sugar (for the caramelized topping) over medium heat, mixing with a heatproof spatula until smooth. Remove from the heat and divide between your muffin wells (it’s about 2 teaspoons per well).
Place a cherry into the middle of each muffin cavity. Spoon the drained pineapple tidbits evenly between each. Set aside to bring together the cake batter.
In a large mixing bowl whisk together the flour, baking powder and salt and set aside.
In a separate medium sized bowl bring together the oil, brown sugar and white sugar with a hand mixer until combined. Add in the egg and vanilla extract and continue mixing until combined.
Alternate adding in the dry ingredients and the milk in three additions, starting and ending with the dry ingredients. Mix just enough to combine with each addition. Add in the pineapple juice stirring gently to combine and divide the batter evenly into your muffin tin.
Bake in your preheated oven for 20-22 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes. After cooling, slide a knife around the outside of each cake and place a wire rack on top of the muffin tin. Using oven mitts, turn the tray over onto the wire rack, removing the muffin tin once the cakes have come out onto the rack. Allow to cool completely before eating.
Store uneaten cakes in the refrigerator, where they will keep for 3 days.
Happy eating! Xo
