Mini Pineapple Upside-Down Cakes

These Mini Pineapple Upside-Down Cakes are simple, sweet, and sure to put a smile on everyone's face!

Mini Pineapple Upside-Down Cakes

Ingredients
For the cake:
  1. 4 large eggs, at room temperature
  2. 1 and 1/4 cups granulated sugar
  3. 1/4 cup dark brown sugar, packed
  4. 1/2 cup pineapple juice
  5. 2 teaspoons rum (or pure vanilla extract)
  6. 1 and 1/2 cups all purpose flour
  7. 2 and 1/4 teaspoons baking powder
  8. 1/2 teaspoon cinnamon
  9. 1/4 teaspoon salt
  10. 2 tablespoons cornstarch

For the topping:
  1. 6 tablespoons unsalted butter
  2. 1 and 1/2 cups dark brown sugar (packed)
  3. 1 teaspoon rum (or vanilla extract)
  4. 1/8 teaspoon salt
  5. 12 pineapple rings
  6. 12 maraschino cherries

Instructions
  • Preheat oven to 350 degrees (F). Generously spray a 12-mold JUMBO muffin tin with non-stick cooking spray; set aside.
  • Crack the eggs into a large mixing bowl; whisk smooth. Add in the granulated sugar, brown sugar, and rum (or vanilla), and beat smooth. Stir in pineapple juice and set aside. In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and cornstarch. Gradually add the dry ingredients into the wet ingredients and whisk until just combined. Be sure not to over mix here! Set mixture aside while you make the topping.