Pina Colada Upside-Down Mini Cakes

These mini pineapple upside-down cakes with coconut cream are a scrumptious mini dessert sure to please fans of pina colada drinks.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 670 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 teaspoon cream of tartar
• 2 large eggs
• 2 cups heavy whipping cream
• 10 maraschino cherries
• 1 tablespoon coconut extract
• 10 pineapple rings in juice
• 3 tablespoons coconut cream
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.66666668653488 cup white sugar
• 0.25 cup pineapple juice
• 0.66666668653488 cup packed brown sugar
• 0.33333334326744 cup butter, melted
• 0.25 cup whole milk
• 0.5 cup coconut cream
• 0.75 cup salted butter, melted
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.

Step 2

Drain pineapple rings, reserving 1/4 cup juice.

Step 3

Combine flour and baking powder in a small bowl.

Step 4

Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.

Step 5

Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.

Step 6

Divide batter among cake molds using an ice cream scoop.

Step 7

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.

Step 8

Serve whipped cream alongside cakes.

Step 9

Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.