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Pineapple Mascarpone Upside-Down Mini Cakes

Pineapple Mascarpone Upside-Down Mini Cakes

A delightful twist on a classic, these Pineapple Mascarpone Upside-Down Mini Cakes feature a rich, creamy mascarpone cheese in the batter for an incredibly moist and tender crumb. Baked as individual portions in a muffin tin, each cake has a beautiful caramelized pineapple and cherry topping. This recipe is simple enough for a weeknight but elegant enough for a special occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 tsp Melted Butter
  • 12 tbsp Brown Sugar
  • Canned Pineapple Rings
  • Maraschino Cherries
  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Unsalted Butter, softened
  • Granulated Sugar
  • 1 Egg, at room temperature
  • Mascarpone Cheese
  • Vanilla Extract
  • Pineapple Juice (reserved from can)

Equipment

  • 12-cup standard muffin tin
  • Electric mixer
  • Mixing bowls
  • Wire rack
  • Cutting board or baking sheet

Method
 

Instructions
  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup standard muffin tin thoroughly. In each cup, place 1 teaspoon of melted butter and sprinkle with 1 tablespoon of brown sugar.
  2. Arrange the Fruit: Cut the pineapple rings into smaller pieces to fit into the bottom of each muffin cup. Place a piece of pineapple in each cup, pressing it gently into the sugar mixture. Place a maraschino cherry in the center of each pineapple piece.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  4. Cream the Wet Ingredients: In a separate large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Beat in the egg, vanilla extract, and mascarpone cheese until well combined. The mixture should be smooth and creamy.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the reserved pineapple juice. Start and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fill the Muffin Tin: Carefully spoon the batter evenly over the pineapple in each muffin cup, filling them about two-thirds full.
  7. Bake the Cakes: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. The tops should be golden brown.
  8. Cool and Invert: Let the pan cool on a wire rack for exactly 5 minutes. Place a large cutting board or baking sheet over the muffin tin and, using oven mitts, carefully and quickly flip it over. Lift the muffin tin away to reveal the cakes. If any topping sticks, simply scoop it out and place it back on the cakes.

Notes

Ensure all dairy and eggs are at room temperature for a fluffier cake. The most critical step is cooling the cakes in the pan for exactly 5 minutes before inverting; this prevents sticking. You can substitute mascarpone with full-fat cream cheese, and other fruits like canned peaches or thinly sliced apples can be used instead of pineapple.