Description
Indulge in the delightful experience of Pineapple Mascarpone Upside-Down Mini Cakes, where nostalgia meets luxury. These charming mini cakes feature luscious caramelized pineapple atop a soft and creamy mascarpone-infused batter. Perfect for gatherings or a comforting dessert at home, each bite delivers a melt-in-your-mouth texture and a burst of tropical flavor. Easy to prepare, this recipe invites you to create individual servings that not only taste amazing but also present beautifully on any table. Whether enjoyed with friends and family or savored solo, these mini cakes are sure to impress and evoke sweet memories of childhood delights.
Ingredients
Scale
- 4 tablespoons granulated sugar (for caramel)
- 1 tablespoon water
- 6 slices canned pineapple (halved)
- 2 eggs
- 6 tablespoons granulated sugar (for batter)
- 2 heaping tablespoons mascarpone
- 6 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and lightly butter a 6-cup muffin tin.
- In a small saucepan, combine sugar and water to make caramel; cook until amber in color, then pour into muffin cups.
- Place half a pineapple slice in each cup on top of the caramel.
- In a mixing bowl, whisk eggs and sugar until pale, then add mascarpone and vanilla; mix until smooth.
- Sift in flour and baking powder, folding gently until just combined.
- Spoon batter over pineapple in each cup, filling about 3/4 full. Bake for 20–25 minutes or until golden.
- Cool for 10 minutes before flipping onto serving plates.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cake (60g)
- Calories: 160
- Sugar: 12g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg