Irresistible Mini Pineapple Upside-Down Cake Bites: Perfect for Parties!

Last Updated: February 2, 2025By Tags: , , , ,



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Mini Pineapple Upside-Down Cake Treats: A Dainty Delight

If you’re looking for the perfect dessert to impress at your next gathering or simply want to indulge in a bit of nostalgic baking, look no further than mini pineapple upside-down cake treats. These charming little confections encapsulate the essence of the classic upside-down cake but in a bite-sized format that is both cute and easy to serve.

The Allure of Pineapple Upside-Down Cake

Pineapple upside-down cake has been a beloved dessert since its rise to popularity in the mid-20th century. The original recipe typically features slices of caramelised pineapple at the base of a sponge cake, creating a beautifully glazed crown when inverted. It’s a delightful combination of sweet and fruity, with a moist texture that feels almost lavish. By transforming this beloved recipe into mini treats, we can enjoy the same flavours while adding a touch of modern flair.

Ingredients

For these delightful mini treats, you’ll need:

For the cake:

  • 100g unsalted butter, softened
  • 100g golden caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 120g self-raising flour
  • 1 tsp baking powder
  • 50ml milk

For the topping:

  • 1 tin of pineapple rings, drained
  • 100g light brown sugar
  • 50g unsalted butter
  • Maraschino cherries (optional, for garnish)

Method

  1. Preheat the Oven:
    Begin by preheating your oven to 180°C (fan oven 160°C) or Gas Mark 4. Prepare a muffin tin by greasing it lightly or lining it with cupcake cases.

  2. Prepare the Topping:
    In a small saucepan, melt the butter and light brown sugar together over low heat until the mixture is bubbling gently. Remove from the heat and allow it to cool slightly.

  3. Assemble the Base:
    Pour a spoonful of the caramel mixture into the base of each muffin cup, ensuring it covers the bottom. Then, cut the pineapple rings into quarters and arrange them on top of the caramel, placing a maraschino cherry in the centre of each if desired.

  4. Make the Cake Batter:
    In a mixing bowl, cream together the softened butter and golden caster sugar until pale and fluffy. Gradually add the eggs, one at a time, followed by the vanilla extract, mixing well after each addition. Sift in the self-raising flour and baking powder, and fold into the mixture gently. Finally, mix in the milk to achieve a smooth consistency.

  5. Fill the Muffin Tin:
    Spoon the cake batter evenly over the pineapple layer in each muffin cup, filling each about two-thirds full.

  6. Bake:
    Bake in the preheated oven for approximately 20-25 minutes or until a skewer inserted into the centre comes out clean. Once done, allow them to cool in the tin for about 10 minutes.

  7. Invert and Serve:
    Carefully turn each mini cake out onto a wire rack (or onto a serving platter) so that the pineapple is now on top. Let them cool completely before serving, allowing the caramel to set.

Tips for Success

  • Pineapple Selection: Although fresh pineapple can be used, canned pineapple rings are recommended for convenience and consistency.
  • Serving Suggestions: These mini cakes are delightful on their own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
  • Variations: Feel free to experiment with different fruits or add a squeeze of lime juice for a tropical twist.

Conclusion

Mini pineapple upside-down cake treats are a fun and flavourful way to bring a classic cake into contemporary dining. Perfect for parties, holidays, or simply an afternoon tea, these dainty delights are sure to win the hearts of all who try them. With their sweet, sticky topping and moist sponge, they blend nostalgia with elegance — making for an unforgettable dessert experience. So, roll up your sleeves and get baking; these little beauties await!


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