Mini Pineapple Upside-Down Cakes
Making these pineapple upside-down cakes in miniature ensures plenty of buttery sweet topping and pineapple in each bite. Pineapple upside-down cake is a sentimental favorite for many people. Although it’s possible to use fresh pineapple and cherries, there is something comforting and familiar about using canned pineapple and bright red maraschino cherries from a jar, just like mom used to. Upside-down cake is a classic use of a trusty cast-iron skillet, but this recipe uses a Lodge Mini Cake Pan to create small, individual cakes that will make each guest feel special.
Prep Time15-20 minutes
Cook Time20-25 minutes
Cook it With Our
- 3 ½ tablespoons butter
- 14 tablespoons light brown sugar, firmly packed
- 7 rings canned pineapple, drained (from a 20-ounce can)
- 7 maraschino cherries, drained
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ cup whole milk
- ½ teaspoon vanilla extract
- 1 tablespoon dark rum or additional milk
- 2 tablespoons butter, at room temperature
- ⅓ cup granulated sugar
- 1 large egg
- Preheat the oven to 350 degrees Fahrenheit.
- Make the topping. Place ½ tablespoon of the butter in each of the cups of a Lodge Mini Cake Pan. Place in the oven to melt, about 1 minute. Remove the pan from the oven and sprinkle 2 tablespoons brown sugar evenly over the bottom of each cup. Place a pineapple ring in each cup. Place a cherry in the center of each ring. Set aside.
- Make the cake batter. Whisk together the flour, baking powder, salt, cardamom, and cinnamon in a small bowl.
- Whisk together the milk, vanilla, and rum in a small bowl.
- In a large bowl, using an electric mixer on high speed, beat the butter until creamy. With the mixer running on low speed, gradually add the granulated sugar. Increase the speed to high and beat until the mixture is light and fluffy, about 5 minutes. Add the egg and beat well. Add half the flour mixture and beat on low speed until blended. Add the milk mixture and beat until smooth. Add the remaining flour mixture and beat until smooth. Increase the speed to high and beat for 1 minute, stopping once to scrape down the side of the bowl with a rubber spatula.
- Gently spoon the batter into the cups of the pan, taking care to keep the pineapple rings centered. Bake until the cakes are golden brown and spring back when touched lightly in the center, about 20 minutes.
- Place the pan on a wire rack to cool for 5 minutes. Run a thin knife around the edge of each cup. With oven mitts, carefully invert the pan onto a large plate. (Place the plate over the pan, hold them tightly together, flip them over together, and lift off the pan.) Replace any bits of the sticky glaze that might stick to the pan. Serve warm or at room temperature.