Description
These mini cakes feature a sticky caramelized pineapple topping over a soft, rich mascarpone cake, offering an impressive dessert that is easy to prepare and serves perfectly without the hassle of slicing.
Ingredients
Pineapple Caramel Base
- 2 tablespoons Unsalted butter, melted (Melted for mixing with brown sugar)
- 1/2 cup Brown sugar (Light or dark; for caramel topping)
- 12 slices Pineapple slices or rings (Canned is preferred; pat dry before using)
Cake Batter
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking powder (For leavening)
- 1/4 teaspoon Salt (Use less if using salted butter)
- 3/4 cup Granulated sugar
- 2 large Eggs
- 1/2 cup Mascarpone cheese (Can substitute with cream cheese)
- 1 teaspoon Vanilla extract
- 2 tablespoons Pineapple juice (From the can; adds flavor)
Optional Enhancements
- 1 pinch Ground cinnamon (Optional, for added flavor)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin generously.
- In a small bowl, mix melted butter with brown sugar, then spoon about 2 teaspoons into each muffin cup.
- Add a piece of pineapple on top of the brown sugar mixture in each cup.
Mixing the Batter
- In one bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk together sugar and eggs until combined. Add mascarpone, vanilla, and pineapple juice.
- Stir in the dry ingredients until just combined, being careful not to overmix.
Baking and Flipping
- Spoon the batter into each muffin cup, filling about 3/4 full.
- Bake for 18 to 22 minutes, until the tops spring back when lightly touched.
- Cooling for about 5 minutes, run a knife around the edges, place a tray over the pan, and flip to release.
Notes
For best results, dry the pineapple slices well and do not skimp on greasing the muffin tin. If leftovers remain, store in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Brunch, Dessert
- Cuisine: American, Tropical