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Upside-down Mini Cakes with Pineapple and Cherry

Delightful mini cakes featuring caramelized pineapple and cherry, perfect for parties or sweet snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.