Mini Pineapple Upside Down Cakes

Mini pineapple upside-down cakes are a delightful and nostalgic treat. Here’s a simple recipe to make them:Ingredients:

• 1/4 cup (1/2 stick) unsalted butter
• 2/3 cup packed brown sugar
• 6 pineapple slices (fresh or canned)
• 6 maraschino cherries
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick cooking spray or butter.
2. In a small saucepan, melt the butter over low heat. Once melted, add the brown sugar and stir until well combined and smooth. Remove from heat.
3. Spoon a tablespoon of the butter and brown sugar mixture into each muffin cup, spreading it out evenly.
4. Place a pineapple slice in each muffin cup on top of the butter and sugar mixture. Place a maraschino cherry in the center of each pineapple slice.
5. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
6. In a separate large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until smooth.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and stirring until just combined. Be careful not to overmix.
8. Divide the batter evenly among the muffin cups, spreading it out over the pineapple slices.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
10. Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes.
11. Place a baking sheet over the muffin tin and carefully invert the cakes onto the baking sheet. Be cautious as the caramelized topping will be hot.
12. Serve the mini pineapple upside-down cakes warm or at room temperature.

Enjoy these adorable and delicious mini pineapple upside-down cakes as a sweet treat for any occasion!