Description
Individual-sized tropical treats with caramelized pineapple and a tender cake base. Perfectly portioned for cozy family meals or elegant gatherings, these mini cakes blend nostalgic sweetness with effortless charm in under 45 minutes.
Ingredients
1 cup (2 sticks) unsalted butter, melted
3/4 cup light brown sugar
24 pineapple slices (fresh or canned), drained
1 (15.25 oz) box yellow or spice cake mix
1 egg
3/4 cup milk (or non-dairy alternative)
1/2 cup crushed pineapple (from can, drained)
1 teaspoon vanilla extract
Optional: 2 maraschino cherries per cake (non-alcoholic instead of cherry juice)
Instructions
Preheat oven to 350°F (175°C)
Line a 24-cup mini muffin tin with paper liners
Mix melted butter and brown sugar in small bowl
Dip bottoms of pineapple slices into butter-sugar mixture; place in each liner
In separate bowl, combine cake mix, egg, milk, crushed pineapple, and vanilla. Mix until smooth
Spoon batter into prepared cups, filling 2/3 full
Bake 20-25 minutes until edges are golden
Let cool completely before inverting onto serving plate
Notes
Canned pineapple must be well-drained to prevent sogginess
Use canned crushed pineapple for extra juicy sweetness
Mini cakes stay fresh in airtight container for 3 days
Add a cherry jewel on top for festive presentation
Vegetable oil may be substituted for non-dairy versions
- Prep Time: 20
- Cook Time: 25
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American