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Mini Pineapple Upside Down Cake Recipe

4 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

  • All Purpose Flour / Maida - 1 ⅓ cup / 160 grams
  • Baking Powder - 1 tsp
  • Salt a pinch
  • Sugar - ½ cup / 100 grams
  • Egg - 1
  • Canned Pineapple Slices- 6
  • Syrup comes with pineapple - ½ cup or as needed
  • Vanilla Essence - 1 tsp
  • Unsalted Butter - 2 tblspn melted
  • Cherries - 6
  • For Caramel:
  • Unsalted Butter - 4 tblspn
  • Brown Sugar or Jaggery - ½ cup / 100 grams

Instructions

  • Preheat oven to 180 degree C. Grease 6 muffin tray with butter or oil. Add few butter cubes in along with some brown sugar and pop it in oven to melt for just 3 to 4 mins.
  • Remove it from oven, and place a pineapple slice and a cherry in each one and set aside.
  • Now make the batter. Take sugar, eggs, melted butter and vanilla. Give a good mix.
  • Add in flour, baking powder and salt and mix well. Add in the pineapple syrup and mix well so it gets into a smooth batter.
  • Now use a icecream scoop to scoop the batter and fill each cupcake cases over pineapple.
  • Pop this in oven and bake for 25 to 30 mins.
  • Remove it from oven and cook it down for just 5 mins. Run a knife around the sides and invert it.
  • Serve warm.
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