Muffin Tin Mini Pineapple Upside Down Cakes

Entdecke mit den Muffin Tin Mini Pineapple Upside Down Cakes ein köstliches und einfaches Dessert, das alle begeistert! Diese saftigen Mini-Kuchen sind schnell zubereitet und sehen einfach herrlich aus. Mit frischer oder konservierter Ananas zauberst du im Handumdrehen einen süßen Traum auf den Tisch. Perfekt für jede Feier! Klicke jetzt und erfahre, wie du dieses leckere Rezept im Nu umsetzen kannst!

Rezept drucken Pin Recipe

Zutaten

1 can (8 oz) pineapple slices, drained (reserve juice)

6 tablespoons unsalted butter, melted

1/2 cup brown sugar, packed

1/4 cup maraschino cherries

1 cup all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

1 large egg

1 teaspoon vanilla extract

Anleitungen

Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or butter.

In a small bowl, combine the melted butter and brown sugar until well mixed. Divide the mixture evenly among the muffin tin, placing about 1 tablespoon in each cup.

Place one pineapple slice in each muffin cup, and place a maraschino cherry in the center of each pineapple slice.

In another bowl, whisk together the flour, granulated sugar, baking powder, and salt.

In a separate bowl, mix the milk, egg, melted butter, reserved pineapple juice, and vanilla extract until combined.

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

Pour the batter evenly over the pineapple and cherry in each muffin cup, filling each about 3/4 full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the mini cakes to cool in the tin for about 5 minutes before inverting onto a wire rack or serving plate.

Prep Time: 15 min | Total Time: 35 min | Servings: 12 mini cakes

- Presentation Tips: Serve warm or at room temperature; drizzle with a bit of extra pineapple juice or top with whipped cream for an added treat!