Mini Pineapple Upside-Down Cakes Are Party Ready

Yields: 24 servings

Prep Time: 30 mins

Total Time: 1 hour

Ingredients

PINEAPPLE TOPPING

• Cooking spray

• 2

  20-ounce cans pineapple slices in juice, drained

• 2 tbsp.

  granulated sugar

• 4 tsp.

  corn starch

• 24

  maraschino cherries, drained and patted dry, stems removed

• 6 tbsp.

  salted butter

• 1/2 c.

  packed light brown sugar

CAKES

• 1

  stick salted butter, at room temperature

• 1 c.

  granulated sugar

• 1 tsp.

  vanilla extract

• 1

  large egg plus one egg yolk, at room temperature

• 1 1/2 c.

  all-purpose flour

• 1 tsp.

  baking powder

• 1/2 tsp.

  baking soda

• 1/2 tsp.

  kosher salt

• 1/2 c.

  sour cream, at room temperature

Directions

1. For the topping: Position racks in the upper and lower thirds of the oven and preheat to 350˚. Spray two 12-cup muffin tins with cooking spray. Pat the pineapple slices dry with paper towels and toss with the granulated sugar and cornstarch in a medium bowl.

2. Cut about a 2-inch segment from each pineapple slice and place the slices in 20 of the muffin cups. In the remaining 4 cups, use the 2-inch segments to create a ring. Add a cherry to the center of each pineapple slice.

3. Melt the butter and brown sugar in a medium skillet or small pot over medium heat, stirring until the sugar dissolves. Dollop a spoonful of the mixture over the pineapple in each muffin tin.

4. For the cakes: Beat the butter, granulated sugar and vanilla in a large bowl with a mixer on medium speed until creamy, about 3 minutes, scraping the sides of the bowl as needed. Add the whole egg and egg yolk, beating well to combine.

5. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture; beat just until combined after each addition. Fill each muffin cup with about 2 tablespoons of the batter. Spread the batter to the edges of each cup with an offset spatula (the muffin cups should be about three-quarters full).

6. Bake until the cakes are golden and a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let the cakes cool in the pans on racks 10 minutes. Run a knife around the sides of each cake to loosen; carefully invert onto a platter. Serve warm or at room temperature.

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