Mini Pineapple Upside Down Cake

Mini 

Pineapple 

Upside Down Cake

Easy and quick to make
Mini cake with pineapple

syrup and pineapple on the top of cake
Sour,sweet and moist

 

   Ingredients     

For 12 mini cakes 


Topping
Unsalted butter 1/4 cup (60g)
Brown sugar 1/2 cup (90g)
Pineapple rings 10 (canned or fresh)
Maraschino cherries 6 (each one cut in half)

Cake
All-purpose flour 1 1/3 cup ( 165g)
Baking powder 1 teaspoon
Baking Soda 1/4 teaspoon
Salt 1/4 teaspoon
Unsalted butter (room temperature) 1/3 cup (80g)
Sugar 1/2 cup (100g)
Egg 2
Pineapple juice 60ml ( from canned)

Grease cake pan with butter

 Preheat oven to 180°C/ 350°F.


Topping
 

Microwave butter for 30 seconds

Stir melted butter and brown sugar together 

until well-combined.

 

 Pour syrup into cupcake pan

Place pineapple and cherries on the syrup, 

and set aside

 

Cake

  Mix the flour ,baking powder, baking soda and salt together, 

and set aside

In a large bowl,  

whisk the butter and sugar with hand mixer 

on the high speed until pale and fluffy

Add eggs one by one at time

Add pineapple juice

Add  flour ,  

and whisk with hand mixer on low speed  

until the cake batter is combined  

Pour the cake batter into cupcake pan

Bake at 180°C/350°F for  18- 25 minutes
until top is golden brown 
and a skewer  inserted in the center comes out clean

Place cake on a wire rack to cool for 5-10 minutes, 

then remove cake from pan

 Serve immediately or after chilled

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