Mini Pineapple Upside-Down Cookie Cakes – A Sweet, Tropical Twist on a Classic Favorite
Try these Mini Pineapple Upside-Down Cookie Cakes for a sweet twist on a classic favorite – perfect for any occasion!
Ingredients
Scale
- 1 cupunsalted butter, room temperature
- 1 ½ cupsgranulated sugar
- 2large eggs
- 2 teaspoonsvanilla extract
- ½ cupsour cream
- 3 cupsall-purpose flour
- 1 teaspoonbaking powder
- 1 teaspooncornstarch
- ½ teaspoonsalt
- 13canned pineapple slices
- 13maraschino cherries
- ½ cupunsalted butter, melted
- 1 cuplight brown sugar, packed
Instructions
- Preheat oven to 350°F. Grease a mini round cake pan and set aside.
- In a large mixing bowl, beat the room-temperature butter and granulated sugar until light and fluffy.
- Add eggs, vanilla extract, and sour cream, mixing until fully combined.
- In a separate bowl, whisk together flour, baking powder, cornstarch, and salt. Gradually add to the wet ingredients, mixing until just combined.
- In another bowl, mix melted butter and brown sugar until smooth.
- Spoon about 1 tablespoon of the brown sugar mixture into each cavity of the cake pan, spreading evenly.
- Place a pineapple slice over the brown sugar mixture and a maraschino cherry in the center of each pineapple slice.
- Using a 3-tablespoon scoop, drop cookie dough on top, then gently spread with an offset spatula to create an even layer.
- Bake for 25 minutes or until edges are golden brown and caramelized sugar is bubbling.
- Let cool for 10 minutes, then carefully invert onto a wax paper-lined surface. If any pineapple slices stick, reposition them on the cakes.
- Allow to cool completely before serving. Store in an airtight container and enjoy within 2-3 days for the best taste.