Mini Pineapple Upside-Down Cakes | Easy, Gooey, and Golden! 🍍✨

Описание: Welcome back to The Real Estate Baker’s Kitchen!
Today we’re shrinking down a classic — Mini Pineapple Upside-Down Cakes! Golden, buttery, and topped with caramelized pineapple and cherries, these little showstoppers are as fun to bake as they are to eat. Perfect for parties, open houses, or just when you want a bite-sized taste of nostalgia. 🍍

In this video, you’ll learn:
✅ How to get that perfect gooey caramelized topping every time
✅ The secret to keeping your mini cakes soft and moist
✅ Pro tips for flipping them without a sticky mess!

🎥 Watch, bake along, and don’t forget to like, comment, and subscribe for more sweet creations and real estate fun from Tallahassee’s own Real Estate Baker!

📌 Full Recipe Below
For the Topping:
¼ cup unsalted butter melted
½ cup light brown sugar
1 (20-ounce) can pineapple slices in juice drained
maraschino cherries stems removed

For the Cake:
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter room temperature
¾ cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
⅓ cup sour cream room temperature
⅓ cup whole milk room temperature, less if mixing juice in

Instructions
Preheat the oven to 350F.
For the Topping:
Pour melted butter into a large muffin pan. Coat the bottom and up the sides of the dish. Sprinkle brown sugar evenly over the bottom of the dish.

Pat pineapple slices with a towel to remove excess liquid. Place one slice in each muffin pan. Place a cherry in the center of each slice.

For the Cake:
In a medium bowl, whisk together flour, baking powder, and salt.
In a large liquid measuring cup, whisk together sour cream and milk.
In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat butter until creamy. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating until well combined before adding the next. Beat in the vanilla.
Beating on low speed, add a third of the flour, mixing just until combined. Add half of the sour cream mixture, beating just until combined. Continue alternating with the remaining flour and sour cream mixture. Stop occasionally to scrape down the bowl.
Scoop the batter into the muffin pan.
Place in 350 degree oven for about 20 mins, or until a toothpick inserted into the center comes out with a few moist crumbs. You may want to cover with foil after 30 minutes if the cake is already golden brown.
Cool the cake on a wire rack for 10 minutes. Place a cake plate or stand over the top of the cake and carefully invert. Cool for another 10 minutes or completely before serving.

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Dustin Carruthers (229)300-7462
📸 instagram: @the_realestate_baker
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