Mini Pineapple Upside-Down Cakes in Your Pressure Cooker
These mini pineapple upside-down cakes are made effortlessly in a pressure cooker and finished in the oven for the perfect balance of moist cake and caramelized topping. A charming twist on a classic dessert!
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- ¼ cup unsalted butter to melt with sugar for topping
- ½ cup brown sugar for topping caramelization
- 1 20-ounce can crushed pineapple drained
- 12 maraschino cherries one per mini cake
- 1 cup all-purpose flour spooned and leveled
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter softened, for batter
- ⅓ cup brown sugar for batter
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
Instructions
Instructions
- Preheat your oven to 350°F so those muffins can bake after pressure cooking steps.
- Grease the 12-cup muffin pan real well so your cakes reverse out easy-like.
- Melt ¼ cup butter in a small saucepan over medium heat. Stir in ½ cup brown sugar, cook for about 2 minutes until bubbly and dissolved.
- Spread that sweet-syrup butter mix evenly into the bottom of each muffin cup.
- Add about a tablespoon of drained crushed pineapple on top of the sugar mix and pop a maraschino cherry right in the center.
- Whisk together flour, baking powder, and salt in a medium bowl so it’s ready for the batter.
- In a bigger bowl, cream ¼ cup softened butter with ⅓ cup brown sugar and ⅓ cup granulated sugar until fluffy and light.
- Beat in the egg and vanilla until that mix looks smooth and combined.
- Alternate adding dry ingredient mix and milk to the butter mix, starting and ending with dry. Mix just till combined, don’t overdo it.
- Spoon batter over pineapple cups so they’re about ¾ full, spread evenly.
- Bake for 20 to 25 minutes until a toothpick inserted comes out clean. Let the cakes cool in pan 5 minutes, then run a knife round the edges and flip onto a wire rack.
Notes
Serve these mini pineapple upside-down cakes warm or at room temperature for the best flavor and texture. Store leftovers in an airtight container in the fridge for up to 3 days.