Description
Delightful mini cakes featuring layers of caramelized pineapple and soft cake, perfect for any occasion.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1 can sliced pineapples (drained)
- Maraschino cherries
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a saucepan, melt the unsalted butter and mix it with brown sugar until fully combined.
- Pour the butter-sugar mixture into each muffin cup.
- Place a slice of pineapple in each cup, and top with a cherry.
- Cream the granulated sugar and egg together until fluffy.
- Blend in the milk and vanilla extract until smooth.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually combine the dry ingredients with the wet mixture, stirring carefully.
- Spoon the batter over the pineapple layers in each cup.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
- Let cool slightly before serving.
Notes
Serve warm or at room temperature. Turn them upside down on a plate to showcase the caramelized tops.