Mini pineapple upside-down cakes

Based on 6 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
30
min.
Preparation
20
min.
Baking
10
min.
Resting

Ingredients

Pieces:-12+
12 slices pineapples
80 g unsalted butter (melted)
130 g brown sugar
12 Maraschino cherries
140 g flour
1 tsp baking powder
½ tsp salt
eggs
200 g sugar
150 ml pineapple juice
1 tsp vanilla extract
50 g pistachios
100 g sour cream
Metric
Imperial

Utensils

  • oven
  • 4 bowls
  • muffin tin
  • rubber spatula
  • whisk
  • hand mixer with beaters
  • food processor
  • baking sheet

Nutrition per serving

Cal
345
Protein
4 g
Fat
10 g
Carb
63 g
  • Step 1/4

    Preheat the oven to 190°C/375°F. Combine butter and brown sugar in a bowl. Use a spoon to evenly divide the mixture amongst the tins of a regular muffin tin. Divide the pineapple slices and maraschino cherries amongst the tins, with the cherries inside of the pineapple slices.
    • 80 g unsalted butter (melted)
    • 130 g brown sugar
    • 12 slices pineapples
    • 12 Maraschino cherries
    • oven
    • bowl
    • muffin tin
    • rubber spatula

    Preheat the oven to 190°C/375°F. Combine butter and brown sugar in a bowl. Use a spoon to evenly divide the mixture amongst the tins of a regular muffin tin. Divide the pineapple slices and maraschino cherries amongst the tins, with the cherries inside of the pineapple slices.

  • Step 2/4

    Whisk flour, baking powder, and salt in a medium bowl. Separate eggs amongst two large bowls. Beat the egg yolks for approx. 2 min., or until thick and pale yellow. While beating, add sugar, pineapple juice, and vanilla extract. With the beaters on low, add the flour mixture and beat until just combined. Add pistachios to a food processor and pulse until roughly chopped. Then add chopped pistachios to the batter, reserving around a teaspoon of pistachios for serving.
    • 140 g flour
    • 1 tsp baking powder
    • ½ tsp salt
    • eggs
    • 200 g sugar
    • 150 ml pineapple juice
    • 1 tsp vanilla extract
    • 50 g pistachios
    • 3 bowls
    • whisk
    • hand mixer with beaters
    • food processor

    Whisk flour, baking powder, and salt in a medium bowl. Separate eggs amongst two large bowls. Beat the egg yolks for approx. 2 min., or until thick and pale yellow. While beating, add sugar, pineapple juice, and vanilla extract. With the beaters on low, add the flour mixture and beat until just combined. Add pistachios to a food processor and pulse until roughly chopped. Then add chopped pistachios to the batter, reserving around a teaspoon of pistachios for serving.

  • Step 3/4

    Using clean beaters, beat the egg whites to stiff peaks. Gently fold the sour cream into the flour batter, then the egg whites, then spoon the batter evenly into the muffin tins.
    • 100 g sour cream

    Using clean beaters, beat the egg whites to stiff peaks. Gently fold the sour cream into the flour batter, then the egg whites, then spoon the batter evenly into the muffin tins.

  • Step 4/4

    Bake at 190°C/375°F for approx. 20 min. Cool for at least 10 min., then invert the pan onto a baking sheet. Serve topped with remaining pistachios and enjoy!
    • baking sheet

    Bake at 190°C/375°F for approx. 20 min. Cool for at least 10 min., then invert the pan onto a baking sheet. Serve topped with remaining pistachios and enjoy!

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