Mini Pineapple Upside-Down Cakes with Rum Caramel Sauce

Individual pineapple upside-down cakes sitting in a pool of decadent rum caramel are a guaranteed crowd-pleaser.

Mini pineapple upside-down cakes are a delightful twist on the classic dessert. These individual-sized cakes are made with a rich, buttery cake batter and topped with caramelized pineapple slices and maraschino cherries. They are perfect for parties, gatherings, or a sweet treat any time.

To make mini pineapple upside-down cakes, start by preparing the topping. Melt butter in a saucepan and stir in brown sugar until it is dissolved. Pour the mixture into greased muffin tins, then place a pineapple slice and a cherry in the center of each cup.

Next, prepare the cake batter by creaming together butter and sugar until light and fluffy. Add eggs, vanilla extract, and pineapple juice, and mix until well combined. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.

Spoon the batter over the pineapple slices and cherries in the muffin tins, filling each cup about two-thirds full. Bake the cakes in a preheated oven until they are golden brown and a toothpick inserted into the center comes out clean, about 20-25 minutes.

Remove the cakes from the oven and let them cool in the muffin tins for a few minutes. Run a knife around the edges of each cake to loosen them, then invert the muffin tin onto a baking sheet to release the cakes. Serve the mini pineapple upside-down cakes warm, with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

These mini pineapple upside-down cakes are a delightful and nostalgic treat that is sure to bring a smile to your face. The combination of caramelized pineapple, sweet cherries, and buttery cake is simply irresistible. Enjoy!

  • 3/4 cup granulated sugar
  • 1/4 cup hot water
  • 1 cup heavy cream
  • 2 tablespoons dark rum
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cold unsalted butter
For the cakes
  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for ramekins
  • 1/2 cup packed dark-brown sugar
Kosher salt
  • Six 1/4-inch-thick slices fresh pineapple
  • 1 cup granulated sugar
  • 1 vanilla bean, scraped
  • 2 large eggs
  • 1 3/4 cups cake flour (not self-rising)
  • 1 3/4 teaspoons baking powder
  • 2/3 cup whole milk


1:Make the rum caramel sauce: Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful — the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.
2:Make the cakes: Preheat oven to 350 degrees. Generously butter six 10-ounce (3 1/2-by-2 1/2-inch) ramekins and place on a rimmed baking sheet.
3:Melt 8 tablespoons butter in a small saucepan. Add brown sugar and a pinch of salt, and cook, stirring, until sugar is melted and sauce is smooth, about 3 minutes. Divide caramel mixture evenly between ramekins. Using a 3 1/2-inch round cutter, trim pineapple slices to fit into the bottom of each ramekin. Use a small round cutter to remove the core from pineapple rounds, and place one round in the bottom of each ramekin.
4:In the bowl of an electric mixer fitted with the paddle attachment, beat the remaining 10 tablespoons butter, granulated sugar, and vanilla seeds until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Whisk together flour, baking powder, and 1/2 teaspoon salt. Gradually add flour mixture to butter mixture in 3 additions, alternating with milk and starting and ending with flour mixture.
5:Divide batter between prepared ramekins. Bake until golden and a toothpick inserted into centers comes out clean, 30 to 35 minutes. Let cakes cool 1 minute before inverting onto serving plates. Serve warm with rum sauce.

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