Description
Individual-sized cakes featuring a caramelized pineapple topping and a buttery, golden sponge. A tropical twist on a vintage classic.
Ingredients
Scale
- 12 pineapple rings or slices
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350F (175C) and grease a 12-slot muffin tin.
- Combine melted butter and brown sugar in a bowl; distribute evenly into the bottom of each muffin cup.
- Place one pineapple slice in each cup, pressing down gently.
- Whisk together flour and baking powder in a separate bowl.
- Beat eggs, granulated sugar, vanilla, and milk until smooth and fluffy.
- Gently fold the flour mixture into the wet ingredients until just combined.
- Spoon batter over the pineapples, filling cups about 3/4 full.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool for 5 minutes, then carefully flip each cake onto a serving plate.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American