Description
These Mini Pineapple Upside Down Cakes are delightful single-serve desserts featuring a buttery, caramelized pineapple topping paired with a light, fluffy cake. Perfect for an elegant presentation or an individual sweet treat, they combine tropical fruit flavors with classic vanilla and almond notes.
Ingredients
Topping
- 2 tablespoons butter, plus extra for greasing ramekins
- 2 teaspoons granulated sugar (for ramekins)
- 8 teaspoons brown sugar
- 4 pineapple slices
- 1 maraschino cherry
Cake Batter
- 3 tablespoons butter, softened
- 8 teaspoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- 1/2 cup all-purpose flour
- Pinch of salt
- 3/4 teaspoon baking powder
- 1/3 cup low-fat buttermilk
Instructions
- Prepare Ramekins: Preheat your oven to 350°F. Grease two 8-ounce ramekins thoroughly with 2 teaspoons of butter each, making sure to cover all surfaces. Sprinkle 1 teaspoon of granulated sugar into each ramekin, then tilt to coat evenly to create a crust that prevents sticking.
- Make Pineapple Topping: In a small skillet over medium-low heat, melt 2 tablespoons of butter with the brown sugar until fully melted and combined. Evenly distribute this caramel mixture into the prepared ramekins.
- Assemble Pineapple and Cherry: Place one whole pineapple ring in the center of each ramekin. Slice the remaining pineapple rings and arrange the pieces around the center ring to cover the bottom completely. Place half a maraschino cherry with the curved side up in the middle of the center ring. Set the ramekins aside while you prepare the batter.
- Make Cake Batter: In a medium bowl, beat the softened butter with the granulated sugar using an electric mixer on medium speed for about 1 minute until fluffy and smooth. Add vanilla and almond extracts, then mix in the egg thoroughly.
- Incorporate Dry Ingredients: Add all-purpose flour, salt, and baking powder to the wet mixture and beat well until combined.
- Finish Batter: Pour in the buttermilk and mix until the batter is smooth. Divide the batter evenly between the two ramekins, covering the pineapple topping without disturbing it.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for approximately 30 minutes. Test the center with a toothpick carefully; it should come out clean without touching the caramel layer at the bottom.
- Cool and Serve: Allow the cakes to cool in the ramekins for 10 to 15 minutes. Then invert each ramekin onto a plate to release the mini pineapple upside down cake, showcasing the glossy caramelized pineapple topping. Serve warm or at room temperature.
Notes
- Ensure the batter does not disturb the pineapple slices when poured to keep the topping intact.
- Use a toothpick gently to avoid wetness caused by caramel at the base.
- Ramekins should be 8-ounce size to ensure proper baking and presentation.
- For best results, consume within a day or two as the caramel topping may soften over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
