Pineapple Down Cakes

Introduction

Pineapple Down Cakes are delightful individual upside-down cakes featuring sweet pineapples and bright cherries. Perfect for a casual dessert or a special treat, these moist cakes are easy to make and sure to impress.

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1 can sliced pineapples (drained)
• Maraschino cherries
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a muffin tin to prevent sticking.
2. Step 2: In a saucepan, melt the butter and stir in the brown sugar until smooth and combined. Pour this mixture evenly into the bottom of each muffin cup.
3. Step 3: Place one pineapple slice in each muffin cup over the sugar-butter mixture, then top each slice with a maraschino cherry.
4. Step 4: In a mixing bowl, cream together the granulated sugar and egg until the mixture is light and fluffy. Then add the milk and vanilla extract, mixing well.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until combined.
6. Step 6: Spoon the batter over the pineapple and cherry layers in each muffin cup, filling them evenly.
7. Step 7: Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a cake comes out clean. Allow to cool slightly before serving.

Tips & Variations

• For extra flavor, sprinkle a pinch of cinnamon into the batter before baking.
• Use fresh pineapple slices instead of canned for a fresher taste and texture.
• Try swapping maraschino cherries with fresh or frozen cherries if you prefer less sweetness.

Storage

Store leftover Pineapple Down Cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds before serving to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple instead of canned?

Yes, frozen pineapple works well—just make sure to thaw and drain it thoroughly to avoid excess moisture affecting the cakes’ texture.

How do I prevent the cakes from sticking to the muffin tin?

Greasing the muffin tin thoroughly with butter or non-stick spray helps. You can also line the cups with paper liners for easier removal.

Pineapple Down Cakes

Print Recipe

★★★★★

4.9 from 67 reviews

Delight in these classic Pineapple Down Cakes featuring a caramelized brown sugar and butter base topped with juicy pineapple slices and cherries, all enveloped in a fluffy vanilla-spiked cake. Perfect for a nostalgic treat or a charming dessert at any gathering, these individual-sized cakes offer a delightful blend of sweet, tropical flavors with a moist buttery crumb.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 individual cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Toppings and Base

• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1 can sliced pineapples (drained)
• Maraschino cherries (one for each pineapple slice)

Cake Batter

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease a muffin tin thoroughly to prevent sticking.
2. Create Caramelized Base: In a saucepan, melt the unsalted butter and stir in brown sugar over low heat until smooth and combined. Pour this mixture evenly into each muffin cup.
3. Arrange Pineapple and Cherry: Place one drained pineapple slice into each muffin cup atop the brown sugar mixture, then add a maraschino cherry in the center of each pineapple slice.
4. Cream Wet Ingredients: In a mixing bowl, beat the granulated sugar and egg together until light and fluffy. Then add the milk and vanilla extract, combining well.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until fully incorporated and smooth.
7. Fill Muffin Cups: Spoon the cake batter evenly over the pineapple and cherry layers, filling each muffin cup almost to the top.
8. Bake: Place the muffin tin in the oven and bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and Serve: Let the cakes cool slightly in the tin before carefully removing them. Serve warm or at room temperature for the best taste experience.

Notes

• Ensure the pineapple slices are well drained to avoid soggy cakes.
• Use a sharp knife to loosen the edges before removing the cakes from the muffin tin for neat presentation.
• These cakes can be served warm with a dollop of whipped cream or vanilla ice cream.
• For a dairy-free version, substitute butter and milk with plant-based alternatives.
• Store leftover cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: Pineapple Down Cakes, upside-down cakes, individual cakes, pineapple dessert, classic dessert, easy baking recipe