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To make Muffin Tin Mini Pineapple Upside Down Cakes, you'll need a few key ingredients. Each one adds a special touch to the final cake, making it both tasty and fun to eat. Here's what you should gather:

Muffin Tin Mini Pineapple Upside Down Cakes

Indulge in these delightful Muffin Tin Mini Pineapple Upside Down Cakes that bring a tropical twist to dessert! Perfectly portioned and easy to make, these mini treats feature sweet pineapple slices and a caramelized sugar topping that will impress everyone. With simple ingredients and step-by-step instructions, you'll create a fun and flavorful dessert in no time. Ready to add a burst of sunshine to your baking? Click through for the full recipe and enjoy this scrumptious treat!
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Ingredients
  

1 can (20 oz) pineapple slices in juice, drained (reserve juice)

1/4 cup unsalted butter, melted

1/2 cup brown sugar

1/2 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup granulated sugar

1 large egg

1/4 cup reserved pineapple juice

1/2 tsp vanilla extract

Maraschino cherries (optional, for garnish)

Instructions
 

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

    In a small bowl, mix the melted butter and brown sugar until combined. Spoon about 1 tablespoon of this mixture into the bottom of each muffin tin slot.

      Place one pineapple slice on top of the brown sugar mixture in each slot. If desired, place a cherry in the center of each pineapple slice for added decoration.

        In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.

          In another larger bowl, cream the granulated sugar and egg together until fluffy. Add the reserved pineapple juice and vanilla extract, mixing until combined.

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

              Spoon the batter over the pineapple slices in the muffin tin, filling each slot about 3/4 full.

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

                  Once baked, remove the muffin tin from the oven and allow to cool for about 5 minutes.

                    Carefully run a knife around the edges of each mini cake, then invert the muffin tin onto a serving plate to release the cakes. They should fall out easily with the pineapple on top.

                      Serve warm or at room temperature. Enjoy your delicious mini cakes!

                        Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12