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Mini pineapple upside down cakes with caramelized fruit topping and a soft buttery crumb—simple, nostalgic, and perfect for gatherings.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/4 cup unsalted butter, melted
  • 1/2 cup light brown sugar
  • 4-5 canned pineapple rings, drained
  • 12 maraschino cherries
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup vegetable oil
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1/4 cup pineapple juice

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • Spoon

Method
 

  1. Preheat oven to 350°F and grease a 12-cup muffin tin.
  2. Mix melted butter and brown sugar. Spoon into muffin cups. Add a pineapple ring and cherry to each.
  3. Whisk flour, granulated sugar, baking powder, and salt. In another bowl, mix oil, egg, milk, and pineapple juice.
  4. Combine wet and dry ingredients gently. Fill muffin cups two-thirds full.
  5. Bake 20–25 minutes. Cool 5 minutes, then flip onto a wire rack to release.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 80mgFiber: 0.5gSugar: 16gVitamin A: 4IUVitamin C: 6mgCalcium: 4mgIron: 4mg

Notes

Best served warm. Grease muffin cups thoroughly for easy flipping.

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