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- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt

Mini Pineapple Upside Down Cakes

Satisfy your sweet tooth with these Mini Pineapple Upside Down Cakes! These delightful treats are simple to make and feature a luscious blend of juicy pineapple and fluffy cake. Perfect for gatherings or a special dessert, this recipe includes easy step-by-step instructions and flavor-enhancing tips. Impress your family and friends with this tropical delight. Click through to explore the full recipe and get baking today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/3 cup buttermilk

1 cup crushed pineapple, drained

1/4 cup brown sugar

12 maraschino cherries

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or butter.

    In a medium bowl, mix the flour, baking powder, baking soda, and salt together. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

        Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

          Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.

            In the bottom of each muffin cup, sprinkle a little brown sugar and add a spoonful of crushed pineapple. Place a cherry in the center of the pineapple in each cup.

              Evenly pour the cake batter on top of the pineapple-cherry mixture, filling each cup about two-thirds full.

                Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                  Remove the muffin tin from the oven and allow it to cool for 5 minutes.

                    Carefully invert the muffin tin onto a serving platter to release the mini cakes. Let them cool completely before serving.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12

                        - Presentation Tips: Serve warm with a scoop of vanilla ice cream on top and garnish with freshly chopped mint for a pop of color.