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I created these adorable Pineapple Upside-Down Pound Cake Bites for my daughter's birthday party when I wanted something special but easy to eat. The buttery caramelized pineapple and cherry on top of that rich pound cake creates such perfect little bites of nostalgia! Everyone loved having their own mini version of the classic dessert and now they've become my go-to party treat.
The Perfect Ingredients List
- For That Amazing Topping:
- 1 cup crushed pineapple drain it really well
- 12 maraschino cherries they make everything prettier
- ½ cup brown sugar for that caramel goodness
- ¼ cup butter melted and ready to go
- For the Buttery Pound Cake:
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup sugar
- ½ cup butter nice and soft
- 2 large eggs room temperature works best
- 1 tsp vanilla extract
- ½ cup whole milk
Let's Make These Sweet Little Bites
- Start with the Good Stuff
- Get your oven warming to 350°F and grease that mini muffin pan really well. Mix your melted butter with brown sugar drop a bit in each cup add some pineapple and pop a cherry right in the middle.
- Time for Cake
- Mix your dry ingredients in one bowl. In another beat your butter and sugar until it's light and fluffy add those eggs one at a time then vanilla. Now alternate flour mix and milk until everything comes together.
- Put It Together
- Spoon your cake batter over all that pineapple goodness fill them about ¾ full they need room to rise.
- Into the Oven
- Bake them for about 18 to 22 minutes until they pass the toothpick test. Let them cool just a bit run a knife around the edges then flip them over onto your serving tray.
- Ready to Share
- Serve them up while they're still a bit warm that's when they're absolutely irresistible!
My Best Baking Tips
- Fresh is Fantastic: When I can I love using fresh pineapple it takes these bites to another level.
- Make Them Extra Special: Sometimes I dust them with powdered sugar or drizzle them with caramel sauce when I'm feeling fancy.
- Keep Them Fresh: Store them on the counter for a couple days or pop them in the fridge if you need them to last longer.
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Why These Little Bites Are So Special
Each time I make these mini treats they bring back memories of my grandmother's classic pineapple upside-down cake but in such a fun new way. The way the pineapple caramelizes on top the cherries peek through and that pound cake stays so soft and buttery it's pure magic. They're perfect for parties because everyone gets their own little cake and those crispy caramelized edges are absolutely heavenly!
Frequently Asked Questions
- → Why drain the pineapple well?
Excess moisture can make the topping too runny and prevent proper caramelization. Pat pineapple dry if needed.
- → Can I make these ahead?
Yes! Make up to 2 days ahead. Store covered at room temperature. Warm slightly before serving.
- → Why did my cakes stick to the pan?
Make sure to grease the pan well and let cool for exactly 5 minutes before inverting. Too long and the sugar will harden.
- → Can I use canned pineapple rings instead?
Crushed pineapple works best for mini sizes. If using rings, chop into very small pieces.
- → How do I store leftover cakes?
Keep in an airtight container at room temp for 3 days or refrigerate for up to a week.