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To make these delightful muffin tin mini pineapple upside down cakes, gather the following items: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 2 teaspoons baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted - 1/2 cup whole milk - 1 large egg - 1 teaspoon vanilla extract - 1 can (8 oz) pineapple slices in juice, drained - Maraschino cherries (for garnish) - Brown sugar (for caramelization)

Muffin Tin Mini Pineapple Upside Down Cakes

Indulge in a delightful twist on a classic dessert with Muffin Tin Mini Pineapple Upside Down Cakes. These charming personal-sized treats boast a moist cake topped with rich caramel and juicy pineapple. Follow our easy step-by-step guide to impress your friends and family with this fun recipe. Perfect for any occasion, these mini cakes are sure to be a hit. Click through to explore the full recipe and start baking your sweet masterpiece today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1/2 cup whole milk

1 large egg

1 teaspoon vanilla extract

1 can (8 oz) pineapple slices in juice, drained

Maraschino cherries (for garnish)

Brown sugar (for caramelization)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.

    In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

      In a separate bowl, mix the melted butter, milk, egg, and vanilla extract until smooth.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

          Place about 1 tablespoon of brown sugar in the bottom of each muffin cup, creating a sweet base for the cakes.

            Place a pineapple slice in each muffin cup over the brown sugar. If the slices are too large, you can cut them into smaller pieces to fit.

              Pour the prepared batter evenly over the pineapple slices, filling each muffin cup about 2/3 full.

                Gently press a maraschino cherry in the center of each pineapple slice for a pop of color and flavor.

                  Bake in the preheated oven for 18-20 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.

                    Allow the cakes to cool in the pan for about 5 minutes, then carefully invert them onto a wire rack or plate while they are still warm, so that the pineapple is on top.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12

                        - Presentation Tips: Serve the mini cakes warm, topped with whipped cream and a sprinkle of toasted coconut for an extra tropical flair.