Mini Pineapple Upside Down Cakes Recipe

#### Step 1: Prepare the Topping
Start by preheating your oven to **350°F (175°C)**. Grease your muffin tin or mini cake pans (about 6-8 individual cavities) with butter or non-stick spray. You can also line them with parchment paper for easy removal.

In a small saucepan, melt **butter** over medium heat. Add the **brown sugar** and stir constantly until the sugar has completely dissolved and the mixture starts to bubble slightly. This will create the caramel-like base for your pineapple topping.

Now, place one **pineapple ring** into the bottom of each muffin cavity or mini cake pan. If you’re using maraschino cherries, place one cherry in the center of each pineapple ring. Pour the melted butter and brown sugar mixture evenly over the pineapple rings, making sure each one is coated.

#### Step 2: Prepare the Cake Batter
In a medium bowl, whisk together **flour**, **baking powder**, and **salt**. Set this dry mixture aside.

In a separate large bowl, cream together the **butter** and **granulated sugar** using an electric mixer or a whisk until light and fluffy, about 3-4 minutes. Add the **eggs**, one at a time, beating well after each addition. Stir in the **vanilla extract**.

Next, add the dry ingredients to the wet ingredients in batches, alternating with the **milk**. Start and finish with the dry ingredients. Mix until just combined—be careful not to overmix, as this can result in a dense cake.

#### Step 3: Assemble the Cakes
Spoon the cake batter evenly over the pineapple rings in the muffin tin or mini cake pans. Fill each cavity about 2/3 full, as the cakes will rise during baking. Use a spatula to smooth the tops, if necessary.

#### Step 4: Bake the Cakes
Place the muffin tin or cake pans in the preheated oven and bake for about **20-25 minutes**, or until a toothpick inserted into the center of a cake comes out clean. The tops should be golden brown, and the cakes should be set.

#### Step 5: Cool and Flip
Let the cakes cool in the pan for about 5 minutes. Then, carefully run a knife around the edges of each cake to loosen them. Place a cooling rack or serving plate on top of the muffin tin or mini pans and quickly flip the tin to release the cakes. Be sure to do this while the cakes are still warm, as the caramelized pineapple may stick to the pan if it cools too much.

Gently lift off the pan, and you should have perfectly formed mini pineapple upside-down cakes, with the caramelized pineapple topping facing up.

#### Step 6: Serve and Enjoy
Allow the mini cakes to cool slightly before serving. These cakes are delicious on their own, but you can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

### Tips for Perfect Mini Pineapple Upside-Down Cakes

– **Use fresh pineapple**: While canned pineapple works fine, fresh pineapple adds a more vibrant flavor. Just be sure to cut the pineapple into rings that fit your muffin tin.
– **Customize with flavors**: Add a pinch of **cinnamon** or **nutmeg** to the cake batter for extra warmth, or stir in some **shredded coconut** to make the cakes even more tropical.
– **Make it boozy**: For a fun twist, add a splash of **rum** (dark or light) to the cake batter or to the brown sugar mixture to give the cakes a subtle rum flavor, reminiscent of a tropical cocktail.
– **Don’t skip the cooling time**: It’s important to let the cakes cool for a few minutes in the pan so the caramel doesn’t stick to the sides. Flipping them while they’re still warm ensures the topping comes out perfectly.
– **Try other fruits**: If you’re in the mood for a twist, swap out the pineapple for **peach slices**, **apples**, or **cherries** for different upside-down cake variations.

### Variations to Try

– **Mini Peach Upside-Down Cakes**: Substitute fresh or canned peach slices for the pineapple. You could even add a drizzle of peach preserves or jam to the sugar mixture for extra peach flavor.
– **Coconut Pineapple Upside-Down Cakes**: Add shredded coconut to the cake batter for a coconutty twist on the traditional pineapple cake.
– **Caramelized Banana Upside-Down Cakes**: For a delicious banana version, swap the pineapple rings for banana slices, and use the same brown sugar and butter mixture to caramelize them.

### Conclusion

**Mini Pineapple Upside-Down Cakes** are the perfect way to enjoy a beloved dessert in individual-sized portions. They combine the richness of caramelized pineapple with a light and fluffy cake, making them an irresistible treat for any occasion. Whether you’re celebrating a special event or just treating yourself to a tropical indulgence, these mini cakes are sure to be a hit.

They’re quick, easy, and oh-so-delicious, with plenty of room for customization. So, grab your muffin tin and start baking—your taste buds will thank you!