Ingredients:
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 8 slices of pineapple rings (canned or fresh)
- 8 maraschino cherries
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Prepare the Topping:
- Preheat your oven to 350°F (175°C).
- Pour the melted butter evenly into the bottoms of the individual tart pans.
- Sprinkle the brown sugar evenly over the melted butter.
- Place a pineapple ring in each tart pan, and put a maraschino cherry in the center of each pineapple ring.
- Prepare the Cake Batter:
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Assemble and Bake:
- Pour the cake batter evenly over the pineapple rings in the tart pans, spreading it out with a spatula if needed.
- Place the tart pans on a baking sheet and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for about 5 minutes.
- Invert and Serve:
- Run a knife around the edges of each cake to loosen them from the pans.
- Place a plate over each tart pan and carefully invert the cakes onto the plates.
- Serve warm, and optionally, dust with powdered sugar for garnish.
Enjoy your individual pineapple upside-down cakes!
