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Indulge in the tropical flavors of the Tropical Delight Pineapple Upside Down Mini Cakes, a delightful dessert that captures the essence of summer in every bite. Perfect for gatherings, celebrations, or simply as a sweet treat for yourself, these mini cakes combine the rich sweetness of caramelized pineapple with the lightness of fluffy cake. The vibrant colors and the inviting aroma make them a visual and sensory delight. In this article, we will explore the recipe in detail, providing you with all the necessary steps and insights to create these delectable mini cakes from scratch.

Pineapple Upside Down Mini Cakes

Dive into the tropical goodness of Tropical Delight Pineapple Upside Down Mini Cakes! These delightful treats blend caramelized fresh pineapple with a light and fluffy cake, making them perfect for any occasion. Discover how to create this unforgettable dessert with the right ingredients and baking techniques. Whether for gatherings or a personal indulgence, these mini cakes promise each bite to be a taste of paradise. Get ready to impress family and friends with this vibrant, flavorful dessert!
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Ingredients
  

For the Pineapple Topping:

1 cup fresh pineapple, diced

1/4 cup brown sugar

2 tablespoons unsalted butter

Maraschino cherries, for garnish

For the Mini Cakes:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/4 cup unsalted butter, softened

1 large egg

1/2 teaspoon vanilla extract

1/2 cup buttermilk

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini cupcake pan or line with mini cupcake liners.

    Prepare the Pineapple Topping: In a small pan over medium heat, melt the 2 tablespoons of unsalted butter. Add the brown sugar and stir until combined and bubbly. Stir in the diced pineapple and cook for 2-3 minutes until slightly caramelized. Remove from heat and divide the mixture evenly among the mini cupcake pan wells.

      Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, use an electric mixer to cream the softened 1/4 cup of butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well incorporated.

        Combine the Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined. Be careful not to over-mix.

          Fill the Mini Pans: Spoon the cake batter over the caramelized pineapple in each mini cupcake well, filling each about 2/3 full.

            Bake the Cakes: Bake in the preheated oven for about 15-17 minutes or until a toothpick inserted into the center comes out clean.

              Cool and Flip: Allow the mini cakes to cool in the pan for about 5 minutes. Run a knife around the edges to loosen, then flip the pan onto a serving plate. Tap gently to release the cakes.

                Garnish and Serve: Garnish each mini cake with a maraschino cherry on top of the pineapple. Serve warm or at room temperature.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 mini cakes