Pineapple Mascarpone Upside-Down Mini Cakes
Soft mini cakes with caramelized pineapple topping and creamy mascarpone batter, made for easy serving and a polished finish.
Equipment
- Jumbo muffin tin
- Mixing bowls
- Whisk
- Spatula
- Oven
Ingredients
- 1/4 cup unsalted butter melted
- 3/4 cup brown sugar packed
- 6 slices pineapple drained well
- 6 maraschino cherries optional, drained
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup mascarpone cheese softened
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch fine salt
- 2 tablespoons pineapple juice optional for extra moisture
Instructions
- Preheat the oven to 350 F and grease a jumbo muffin tin or 6 small ramekins very well.
- Mix melted butter and brown sugar, then divide the topping evenly among the cups.
- Place one pineapple slice in each cup and add a cherry if using.
- Beat the eggs, granulated sugar, vanilla extract, and mascarpone until smooth.
- Fold in the flour, baking powder, and salt gently.
- Spoon the batter over the topping and smooth the tops.
- Bake until golden and set, then cool briefly before inverting.
- Turn out the mini cakes carefully and serve warm or at room temperature.
Notes
- Drain pineapple well for the cleanest caramel topping.
- Room temperature mascarpone blends more smoothly.
- Do not overmix after adding flour.
- Store leftovers in the fridge for up to 3 days.