Description
Delightful mini cakes featuring a buttery base topped with pineapple and cherries, perfect for nostalgic gatherings.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 can pineapple rings (in juice)
- Maraschino cherries
- Brown sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin generously.
- Mix the flour, sugar, baking powder, and salt in a bowl until well combined.
- Combine the melted butter, milk, egg, and vanilla extract in another bowl; stir until blended.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fill each muffin tin cup with a small amount of brown sugar, followed by a pineapple ring and a maraschino cherry in the center.
- Pour the batter over the pineapple and cherry layers, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Let the cakes cool for a few minutes before inverting them onto a plate to serve.
Notes
Serve warm for best flavor, optionally with whipped cream or vanilla ice cream. Experiment with different fruits for variations.