Muffin Tin Mini Pineapple Upside Down Cakes

Entdecke unser Rezept für Muffin Tin Mini Pineapple Upside Down Cakes, die nicht nur lecker sind, sondern auch im Handumdrehen zubereitet werden können! Diese kleinen, süßen Küchlein sind perfekt für jede Gelegenheit und beeindrucken garantiert deine Gäste. Von der Karamellschicht bis zur fruchtigen Ananas - hier findest du alle Tipps, um die perfekten Mini-Küchlein zu backen. Klicke jetzt, um die Schritt-für-Schritt-Anleitung und das vollständige Rezept zu erleben!

Rezept drucken Pin Recipe

Zutaten

1 can (20 oz) pineapple slices, drained

6 tablespoons unsalted butter, melted

3/4 cup packed brown sugar

1 cup all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1 large egg

1 teaspoon vanilla extract

Maraschino cherries (optional, for garnish)

Anleitungen

Preheat your oven to 350°F (175°C). Grease a muffin tin (12-cup) with non-stick spray or butter.

In a small bowl, combine melted butter and brown sugar. Spoon about a tablespoon of this mixture into the bottom of each muffin tin cup.

Place a pineapple slice on top of the brown sugar mixture in each cup. If desired, tuck a maraschino cherry in the center of each pineapple slice.

In a medium mixing bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, mix the milk, egg, and vanilla extract until blended. Slowly add the wet ingredients to the dry ingredients, stirring just until combined; do not overmix.

Spoon the batter evenly over the pineapple slices in each muffin tin cup, filling them about 2/3 full.

Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool for 5 minutes. Carefully run a knife around the edges of each cup to loosen the cakes.

Invert the muffin tin onto a serving plate, tapping gently to release the mini cakes.

Serve warm or at room temperature, garnished with additional cherries if desired.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 mini cakes