Dessert

Mini Pineapple Upside-Down Cakes

Sheri Castle / September 7, 2016

Making these pineapple upside-down cakes miniature ensures plenty of buttery sweet topping and pineapple in each bite.

Pineapple upside-down cake is a sentimental favorite for many people. Although it’s possible to use fresh pineapple and cherries, there is something comforting and familiar about using canned pineapple and bright red maraschino cherries from a jar, just like mom used to. Upside-down cake is a classic use of a trusty cast-iron skillet, but this recipe uses a drop biscuit pan to create small, individual cakes that will make each guest feel special and well tended. 

Miniature pineapple upside-down cakes baked in cast iron.

Prep Time

15-20 minutes

Cook Time

20-25 minutes

Servings

7

Ingredients


Topping:
  • 3 1/2 tablespoons butter 
  • 14 tablespoons firmly packed light brown sugar
  • 7 rings canned pineapple, drained (from a 20-ounce can)
  • 7 maraschino cherries, drained

Cake:
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup whole milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon dark rum or additional milk
  • 2 tablespoons butter, at room temperature
  • 1/3 cup granulated sugar
  • 1 large egg
 
Miniature pineapple upside-down cakes baked in cast iron.

Preparation

  1. Preheat the oven to 350°F.
  2. Make the topping. Place 1/2 tablespoon of the butter in each of the cups of a Lodge Drop Biscuit Pan. Place in the oven to melt, about 1 minute. Remove the pan from the oven and sprinkle 2 tablespoons brown sugar evenly over the bottom of each cup. Place a pineapple ring in each cup. Place a cherry in the center of each ring. Set aside.
  3. Make the cake batter. Whisk together the flour, baking powder, salt, cardamom, and cinnamon in a small bowl. 
  4. Whisk together the milk, vanilla, and rum in a small bowl.
  5. In a large bowl, using an electric mixer on high speed, beat the butter until creamy. With the mixer running on low speed, gradually add the granulated sugar. Increase the speed to high and beat until the mixture is light and fluffy, about 5 minutes. Add the egg and beat well. Add half the flour mixture and beat on low speed until blended. Add the milk mixture and beat until smooth. Add the remaining flour mixture and beat until smooth. Increase the speed to high and beat for 1 minute, stopping once to scrape down the side of the bowl with a rubber spatula. 
  6. Gently spoon the batter into the cups of the pan, taking care to keep the pineapple rings centered. Bake until the cakes are golden brown and spring back when touched lightly in the center, about 20 minutes. 
  7. Place the pan on a wire rack to cool for 5 minutes. Run a thin knife around the edge of each cup. With oven mitts, carefully invert the pan onto a large plate. (Place the plate over the pan, hold them tightly together, flip them over together, and lift off the pan.) Replace any bits of the sticky glaze that might stick to the pan. Serve warm or at room temperature

Sheri Castle

Contributed By

Sheri Castle

Sheri Castle is a cooking instructor living in Chapel Hill, South Carolina. She is the author of The New Southern Garden Cookbook

Mini Pineapple Upside-Down Cakes

By Sheri Castle

Prep Time: 15-20 minutes

Cook Time: 20-25 minutes

Servings: 7

Ingredients


Topping:
  • 3 1/2 tablespoons butter 
  • 14 tablespoons firmly packed light brown sugar
  • 7 rings canned pineapple, drained (from a 20-ounce can)
  • 7 maraschino cherries, drained

Cake:
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup whole milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon dark rum or additional milk
  • 2 tablespoons butter, at room temperature
  • 1/3 cup granulated sugar
  • 1 large egg
 
Mini Pineapple Upside-Down Cakes

Preparation

  1. Preheat the oven to 350°F.
  2. Make the topping. Place 1/2 tablespoon of the butter in each of the cups of a Lodge Drop Biscuit Pan. Place in the oven to melt, about 1 minute. Remove the pan from the oven and sprinkle 2 tablespoons brown sugar evenly over the bottom of each cup. Place a pineapple ring in each cup. Place a cherry in the center of each ring. Set aside.
  3. Make the cake batter. Whisk together the flour, baking powder, salt, cardamom, and cinnamon in a small bowl. 
  4. Whisk together the milk, vanilla, and rum in a small bowl.
  5. In a large bowl, using an electric mixer on high speed, beat the butter until creamy. With the mixer running on low speed, gradually add the granulated sugar. Increase the speed to high and beat until the mixture is light and fluffy, about 5 minutes. Add the egg and beat well. Add half the flour mixture and beat on low speed until blended. Add the milk mixture and beat until smooth. Add the remaining flour mixture and beat until smooth. Increase the speed to high and beat for 1 minute, stopping once to scrape down the side of the bowl with a rubber spatula. 
  6. Gently spoon the batter into the cups of the pan, taking care to keep the pineapple rings centered. Bake until the cakes are golden brown and spring back when touched lightly in the center, about 20 minutes. 
  7. Place the pan on a wire rack to cool for 5 minutes. Run a thin knife around the edge of each cup. With oven mitts, carefully invert the pan onto a large plate. (Place the plate over the pan, hold them tightly together, flip them over together, and lift off the pan.) Replace any bits of the sticky glaze that might stick to the pan. Serve warm or at room temperature

Recipe by Sheri Castle for Lodge Cast Iron at http://www.lodgemfg.com/recipe/mini-pineapple-upside-down-cakes