Description
Mini pineapple upside down cakes are the perfect bite-sized dessert that brings a taste of tropical paradise to your table.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- Canned pineapple rings (drained)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a saucepan over medium heat, melt butter and brown sugar until bubbly, then spoon into muffin tin compartments and place a pineapple ring on top.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter and sugar; add egg and vanilla until smooth.
- Gradually fold in dry ingredients until just combined.
- Fill each muffin tin compartment with batter and bake for 20-25 minutes or until golden brown. Allow cooling slightly before flipping onto plates.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cake (50g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg