Here’s a delicious and easy recipe for Mini Pineapple Upside-Down Cookie Cakes – a fun twist on the classic dessert, baked in muffin tins and made with cookie dough!
Mini Pineapple Upside-Down Cookie Cakes
Makes: 12 mini cakes
Prep Time: 20 minutes
Bake Time: 18–22 minutes
Ingredients
For the topping:
- ¼ cup (½ stick) unsalted butter, melted
- ⅓ cup packed light brown sugar
- 6 canned pineapple rings, halved
- 6 maraschino cherries, halved
For the cookie base:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin.
- Make the topping: In a small bowl, combine melted butter and brown sugar. Spoon about 1 teaspoon of the mixture into each muffin cup. Add one half of a pineapple ring and one cherry half (cut side up) to each cup.
- Make the cookie dough:
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Assemble: Scoop about 2 tablespoons of cookie dough and gently press it over the pineapple in each muffin cup, filling about ¾ full.
- Bake for 18–22 minutes or until cookie tops are golden and set.
- Cool & invert: Let the cakes cool in the pan for 5 minutes, then run a knife around the edges and carefully invert onto a baking sheet or wire rack. Let cool completely.
Tips
- Use crushed pineapple if you prefer a different texture.
- Add a pinch of cinnamon or nutmeg to the topping for extra flavor.
- Serve with a scoop of vanilla ice cream for a decadent treat.
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