Pineapple upside down cake was a staple of my childhood, and it's definitely a recipe to bring out your inner child, because it's just so much fun to flip the cake out of the tin and reveal the hidden pattern.
The traditional style is one large cake with whole rings of pineapple, interspersed with glace cherries. I wanted something a bit more bite-sized, so I made these mini pineapple upside-down cakes in a muffin tin.
They're just as nice hot from the oven (with custard), or served cold the next day.
Mini Pineapple Upside Down Cake Recipe
2-3tsp granulated sugar
6 glace cherries
12 small chunks of tinned pineapple (or 3 rings, quartered)
For the cake batter:
6oz caster sugar
1tsp vanilla essence
6oz self-raising flour
1tsp baking powder
2tbsp juice from the tin of pineapple
- Preheat the oven to 160°C.
- Grease a 12-hole muffin tin with 1tbsp of butter, and sprinkle a little granulated sugar into each hole.
- Cut the cherries in half, and put one in each cake tin along with a couple of pineapple chunks.
- Cream the butter & sugar together in a mixing bowl.
- Add the eggs & vanilla essence, and beat until smooth.
- Fold in the flour & baking powder.
- Add the pineapple juice and stir through to thin the batter.
- Divide the cake batter evenly between the twelve tins, on top of the cherries & pineapple.
- Bake for 20 minutes, until a knife comes out clean.
- Slice any pointy tops off the cakes before turning out onto a wire rack.