Upside-down mini cakes with pineapple and cherry

why make this recipe

Upside-down mini cakes with pineapple and cherry are a delightful treat that’s easy to make and looks impressive. These cakes are not only visually appealing with their vibrant colors but also bring a wonderful blend of flavors. The sweet, caramelized pineapple combined with the cherry creates a deliciously moist cake that everyone will enjoy. They’re perfect for parties, special occasions, or just as a sweet snack at home.

how to make Upside-down mini cakes with pineapple and cherry

Ingredients:

• 80 g sugar
• 40 g butter
• 6 slices of canned pineapple, well-drained
• 6 red candied cherries
• 120 g flour
• 80 g sugar
• 2 eggs
• 80 g melted butter
• 1/2 packet of baking powder
• 1 pinch of salt
• 1 teaspoon of vanilla extract
• 2 tablespoons of pineapple juice

Directions:

1. Prepare the caramel: In a small saucepan, melt the sugar over medium heat. When it starts to turn golden, add the butter and mix. Pour it immediately into the bottom of each muffin mold or ramekin.
2. Arrange the fruits: Place a slice of pineapple on top of the caramel, and then add a candied cherry in the center.
3. Prepare the batter: Beat the eggs with the sugar until the mixture turns pale. Add the melted butter, vanilla, and pineapple juice. Stir in the flour, baking powder, and salt. Mix well to get a smooth batter.
4. Bake: Pour the batter over the pineapple slices in the molds. Bake at 180°C (preheated oven) for 20 to 25 minutes, until the cakes are golden.
5. Unmold: Let the cakes rest for 5 minutes, then carefully turn the molds upside down onto a plate. Serve warm or cold.

how to serve Upside-down mini cakes with pineapple and cherry

Serve the upside-down mini cakes as a lovely dessert. You can top them with whipped cream or a scoop of vanilla ice cream for added indulgence. They can also be garnished with fresh mint leaves for a nice presentation. These cakes are perfect for parties, and every guest will love their charming look and delicious taste.

how to store Upside-down mini cakes with pineapple and cherry

If you have leftovers, store the mini cakes in an airtight container. They can be kept in the refrigerator for up to three days. Before serving again, you can warm them in the microwave for a few seconds to enjoy them fresh.

tips to make Upside-down mini cakes with pineapple and cherry

• Make sure the caramel is not too dark; it should be a light golden color for the best flavor.
• Use fresh pineapple for a twist, or try other fruits like peaches or berries.
• If you want to add a little more flavor, consider mixing in some spices like cinnamon or nutmeg in the batter.

variation

You can easily switch the fruits used in this recipe. Instead of pineapple and cherry, try using peaches and blueberries or strawberries and raspberries for a different taste.

FAQs

1. Can I use fresh pineapple?
Yes, fresh pineapple works wonderfully. Just slice it into rings and follow the same steps.

2. How long do these cakes last?
When stored properly in an airtight container, they last about three days in the refrigerator.

3. Can I freeze the mini cakes?
Yes, you can freeze them. Place them in a freezer-safe container, and they can last up to two months. Thaw in the refrigerator before serving.

Upside-down Mini Cakes with Pineapple and Cherry

Delightful mini cakes featuring caramelized pineapple and cherry, perfect for parties or sweet snacks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 pieces

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the caramel and fruit base

• 80 g sugar For caramel
• 40 g butter To mix into caramel
• 6 slices canned pineapple, well-drained Use canned pineapple for best results
• 6 pieces red candied cherries For decoration

For the cake batter

• 120 g flour
• 80 g sugar Granulated sugar for the batter
• 2 pieces eggs
• 80 g melted butter
• 0.5 packet baking powder For leavening
• 1 pinch salt
• 1 teaspoon vanilla extract
• 2 tablespoons pineapple juice For flavor

Method

 

Preparation

1. In a small saucepan, melt the sugar over medium heat to prepare the caramel.
2. Once the sugar turns golden, add the butter and mix well.
3. Pour the caramel immediately into the bottom of each muffin mold or ramekin.
4. Place a slice of pineapple on top of the caramel, adding a candied cherry in the center.

Batter preparation

1. Beat the eggs with sugar until the mixture is pale.
2. Add melted butter, vanilla extract, and pineapple juice; mix well.
3. Stir in flour, baking powder, and salt until you achieve a smooth batter.

Baking

1. Pour the batter over the pineapple slices in the molds.
2. Bake in a preheated oven at 180°C for 20 to 25 minutes until the cakes are golden.

Serving

1. Let the cakes rest for 5 minutes before carefully turning the molds upside down onto a plate.
2. Serve warm or cold, optionally topped with whipped cream or vanilla ice cream.

Notes

For added presentation, garnish with fresh mint leaves. Store leftovers in an airtight container for up to three days in the refrigerator.