MINI PINEAPPLE UPSIDE-DOWN CAKES

Mini Pineapple Upside-Down cakes comin’ atcha! soft fluffy vanilla cakes topped with a caramelized brown sugar pineapple topping. And I used fresh pineapple instead of canned which makes it that much better. They are also made in a muffin tin which makes this the perfect dessert recipe for a group of friends!

Yield: Makes 12 mini upside-down cakes

Ingredients:

Topping:

¼ cup butter, melted

½ cup light brown sugar, packed

1 cup fresh pineapple, thinly sliced and cut into 1-inch triangles

Cake:

1 ½ cups cake flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

6 tablespoons butter, softened to room temperature

¾ cup light brown sugar

2 large eggs

⅓ cup Greek yogurt or sour cream

1 ½ teaspoons vanilla extract

⅓ cup milk

Instructions:

Preheat oven to 350°F.

For the topping: Using a muffin pan, add a small amount of melted butter into each individual tin. Top evenly with brown sugar. Add about 2 pieces of pineapple to each tin, making sure to blot off any excess liquid with a paper towel. Refrigerate while you prepare cake batter.

For the cake batter: In a medium bowl, whisk together cake flour, baking powder, baking soda, cinnamon and salt. Set aside. Using a stand mixer fitted with a paddle attachment, beat butter on high speed until smooth and creamy. Add sugar and beat on high speed until everything is creamed together, a few minutes, scraping down sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in eggs one at a time until combined, followed by the yogurt and vanilla extract. Gradually pour dry ingredients into wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined, being careful not to over-mix.

Bake for about 22-25 minutes (add foil on top of the cakes halfway through if they are looking too brown) Cakes are done when a toothpick inserted into center comes out clean.

Remove cakes from oven and cool in the pan for 5 minutes. Gently run a knife around the sides of each cake, then invert onto a serving plate or cutting board. Serve cakes warm or at room temperature. Cover cakes and store for up to 3 days in the refrigerator.

MINI PINEAPPLE UPSIDE-DOWN CAKES