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Pineapple Down Cakes

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/pineapple-down-cakes/