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Mini pineapple upside down cakes arranged on a plate

Mini Pineapple Upside Down Cakes

Delightful mini cakes featuring caramelized pineapple atop a buttery base, perfect for gatherings or as a sweet treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cakes
  • 1 cup pineapple slices Canned or fresh, sliced evenly
  • ¼ cup butter Melted for caramel
  • ½ cup brown sugar For caramelizing the pineapple
  • 1 cup all-purpose flour Can substitute with gluten-free blend
  • ½ cup granulated sugar For the batter
  • ½ cup mascarpone cheese Can substitute with cream cheese and sour cream mixture
  • 2 large eggs Large eggs preferred
  • ½ cup milk Whole milk recommended
  • 1 teaspoon baking powder Leavening agent
  • ¼ teaspoon salt To enhance flavor
  • Ice cream for serving Optional
  • Caramel sauce for serving Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a skillet over medium heat, melt the butter and stir in the brown sugar until it dissolves to form a thick syrup. Remove from heat.
  3. Place pineapple slices in each muffin cup, pouring the butter mixture evenly over them.
Batter Preparation
  1. In a mixing bowl, whisk together flour, granulated sugar, mascarpone cheese, eggs, milk, baking powder, and salt until smooth.
  2. Fill each muffin cup with the batter over the pineapple slices.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool slightly before inverting onto plates.
Serving
  1. Serve warm, topped with ice cream and drizzled with caramel sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, wrap in plastic and store in a freezer bag for up to 2 months. Thaw at room temperature before reheating.