Name: Pineapple Upside-Down Cups
Ingredients: 1/4 cup (1/2 stick) unsalted butter, softened: This is crucial for the caramel base, providing richness and that melt-in-your-mouth texture. Unsalted butter allows you to control the salt level in the recipe.; 1/2 cup packed light brown sugar: Brown sugar adds a deep molasses flavor and contributes to the caramel’s chewiness and color. Packed measurement ensures consistency in sweetness and texture.; 1 can (20 ounces) pineapple slices in juice, drained: Pineapple slices are the star! Canned slices are convenient and readily available, offering consistent sweetness and texture. Draining them well prevents excess moisture in the cups.; Maraschino cherries, halved: These add a pop of color and a touch of sweetness and festive flair to the center of each pineapple ring. Halving them ensures they sit nicely in the cups.; 1 1/2 cups all-purpose flour: The foundation of our cake, all-purpose flour provides the structure and lightness for the cake batter. It strikes a good balance for tenderness and chew.; 1 1/2 teaspoons baking powder: This is the leavening agent, creating air bubbles in the batter, resulting in a light and fluffy cake texture. It’s essential for the cake to rise properly.; 1/4 teaspoon salt: Salt enhances the flavors of all the other ingredients, balancing the sweetness and bringing out the richness of the butter and brown sugar.; 1/2 cup granulated sugar: Granulated sugar adds sweetness to the cake batter and helps create a tender crumb. Its fine texture dissolves easily into the wet ingredients.; 1/2 cup milk: Milk provides moisture to the batter, contributing to a soft and tender cake. It also helps to bind the dry ingredients and create a smooth batter.; 1/4 cup vegetable oil: Vegetable oil adds moisture and tenderness to the cake, resulting in a moist crumb that stays fresh longer. It also contributes to a lighter texture compared to using only butter.; 1 large egg: The egg acts as a binder, holding the ingredients together and adding richness and structure to the cake. It also contributes to the cake’s moistness.; 1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor profile, adding a warm and sweet aroma to the cake. It complements the pineapple and caramel beautifully.

Ingredients

Scale

1/4 cup (1/2 stick) unsalted butter, softened: This is crucial for the caramel base, providing richness and that melt-in-your-mouth texture. Unsalted butter allows you to control the salt level in the recipe.
1/2 cup packed light brown sugar: Brown sugar adds a deep molasses flavor and contributes to the caramel’s chewiness and color. Packed measurement ensures consistency in sweetness and texture.
1 can (20 ounces) pineapple slices in juice, drained: Pineapple slices are the star! Canned slices are convenient and readily available, offering consistent sweetness and texture. Draining them well prevents excess moisture in the cups.
Maraschino cherries, halved: These add a pop of color and a touch of sweetness and festive flair to the center of each pineapple ring. Halving them ensures they sit nicely in the cups.
1 1/2 cups all-purpose flour: The foundation of our cake, all-purpose flour provides the structure and lightness for the cake batter. It strikes a good balance for tenderness and chew.
1 1/2 teaspoons baking powder: This is the leavening agent, creating air bubbles in the batter, resulting in a light and fluffy cake texture. It’s essential for the cake to rise properly.
1/4 teaspoon salt: Salt enhances the flavors of all the other ingredients, balancing the sweetness and bringing out the richness of the butter and brown sugar.
1/2 cup granulated sugar: Granulated sugar adds sweetness to the cake batter and helps create a tender crumb. Its fine texture dissolves easily into the wet ingredients.
1/2 cup milk: Milk provides moisture to the batter, contributing to a soft and tender cake. It also helps to bind the dry ingredients and create a smooth batter.
1/4 cup vegetable oil: Vegetable oil adds moisture and tenderness to the cake, resulting in a moist crumb that stays fresh longer. It also contributes to a lighter texture compared to using only butter.
1 large egg: The egg acts as a binder, holding the ingredients together and adding richness and structure to the cake. It also contributes to the cake’s moistness.
1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor profile, adding a warm and sweet aroma to the cake. It complements the pineapple and caramel beautifully.

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Starting with a properly preheated oven is crucial for even baking. This ensures the cups bake at the correct temperature from the start, preventing uneven rising or burning.
Prepare the muffin tin. Grease a 12-cup muffin tin generously with cooking spray or butter. This prevents the cups from sticking and ensures easy removal after baking. You want to make sure every nook and cranny is covered to avoid any mishaps.
Make the caramel base. In a small saucepan, melt the softened butter over medium heat. Once melted, stir in the packed brown sugar. Continue to stir constantly until the brown sugar is completely dissolved and the mixture is smooth and bubbly. This usually takes about 2-3 minutes. Be careful not to burn the caramel; keep the heat at medium and stir continuously. The caramel should be a rich, glossy brown.
Distribute the caramel. Divide the melted caramel evenly among the prepared muffin cups, about 1 tablespoon per cup. Ensure each cup has a layer of caramel at the bottom. This will form the delicious topping when flipped.
Arrange the pineapple and cherries. Place a pineapple slice at the bottom of each muffin cup, directly on top of the caramel. If your pineapple slices are large, you may need to cut them in half to fit neatly. Place a halved maraschino cherry in the center of each pineapple ring. Press them down gently into the caramel. This creates the classic upside-down topping and ensures the fruit adheres to the caramel.
Prepare the cake batter. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the dry ingredients are properly combined and aerated, which helps with the cake’s texture.
In a separate large bowl, cream together the granulated sugar, milk, vegetable oil, egg, and vanilla extract. Use a hand mixer or stand mixer on medium speed to cream these wet ingredients until they are well combined and slightly lightened in color. This usually takes about 1-2 minutes.
Gradually add the dry ingredients to the wet ingredients. Add the flour mixture to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Be careful not to overmix the batter, as this can result in a tough cake. Mix only until the flour is incorporated and no streaks remain.
Fill the muffin cups. Spoon the cake batter evenly over the pineapple and cherry layer in each muffin cup, filling each cup about two-thirds full. Don’t overfill the cups, as the batter will rise during baking.
Bake. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cup comes out clean. The tops should be golden brown and spring back lightly when touched.
Cool slightly. Let the muffin tin cool in the pan for about 5-10 minutes. This allows the caramel to slightly firm up, making it easier to flip the cups.
Invert the cups. Carefully invert the muffin tin onto a serving plate or wire rack lined with parchment paper. Tap the bottom of the muffin tin gently if needed to release the cups. Let them cool slightly more before serving. Be cautious as the caramel will be hot.
Serve. Serve warm or at room temperature. These pineapple upside-down cups are delicious on their own, or you can enhance them with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition

Serving Size: one normal portion
Calories: 250
Fat: 10g
Saturated Fat: 5g