Add a little warm-weather spring to your step with these mini Pineapple Upside-Down Cakes! Make a half dozen little cakes from scratch in under an hour with this easy recipe for adorable individual-sized desserts.
In a small saucepan, melt butter over low heat; stir in brown sugar. Cook and stir over medium heat until sweetener is dissolved. Remove from the heat. Place pineapple slices in each ramekin and place a cherry in the center ring. Spoon 1 tablespoon brown sweetener and butter mixture in each ramekin.
Combine dry ingredients: flour, baking powder, granulated sugar, and salt.
In a large bowl, beat eggs, oil, sour cream, and vanilla until smooth.
Slowly combine dry mixture with wet ingredients and beat until smooth.
Fill ramekins two-thirds full. Bake cakes for 28-32 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before inverting onto wire racks to cool completely.
Notes
Once baked and cooled, these mini pineapple upside-down cakes can be refrigerated for up to 4 days.
PRO TIP: Make sure to let your eggs and sour cream come to room temperature before making the batter so they can incorporate more easily. This will prevent overmixing the batter, which can result in tough cakes.
Feel free to make these mini cakes dairy-free by using your favorite plant-based butter and sour cream substitutes.