Go Back

Pineapple Mascarpone Upside-Down Mini Cakes

Delicious mini cakes featuring caramelized brown sugar and juicy pineapple, all made in a muffin tin for a perfect treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup mascarpone cheese
  • 2 large eggs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
For the topping
  • 1 cup fresh pineapple, diced
  • 1/4 cup brown sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin well.
  2. In a mixing bowl, beat the softened butter with granulated sugar until fluffy.
  3. Mix in mascarpone until the batter is smooth and creamy.
  4. Beat in the eggs one at a time, then stir in the vanilla.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry mixture to the wet mixture until no dry flour remains.
Assembly
  1. Sprinkle brown sugar into the bottom of each muffin cup, then add diced pineapple on top.
  2. Spoon the batter over the pineapple until each cup is filled and covered.
Baking
  1. Bake for 20–25 minutes, until the tops are set and lightly golden.
  2. Let the cakes cool slightly before inverting onto a plate.

Notes

For best results, dice pineapple small and grease the muffin tin thoroughly. Invert cakes while still warm for easy release.