Mini Pineapple Upside-Down Cookie Cakes

Mini Pineapple Upside-Down Cookie Cakes sound like a fun and delicious twist on the classic pineapple upside-down cake! Here’s a simple recipe to help you make these sweet treats:

Ingredients:

For the mini cookie cakes:

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1 large egg

• 1 teaspoon vanilla extract

• 1/4 cup crushed pineapple (drained)

• 1/4 cup chopped maraschino cherries (optional)

• 1/4 cup milk

For the topping:

• 2 tablespoons unsalted butter, melted

• 1/4 cup brown sugar

• 1/4 cup pineapple chunks (from the drained pineapple)

• 1-2 maraschino cherries (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners for easy removal.

2. Prepare the topping:

   • In a small bowl, mix the melted butter and brown sugar.

   • Spoon about 1-2 teaspoons of the mixture into each muffin tin, spreading it evenly across the bottom.

   • Place a small pineapple chunk (or a few pieces) and a maraschino cherry on top of the brown sugar mixture in each tin.

3. Make the cookie dough:

   • In a medium bowl, whisk together the flour, baking powder, and salt.

   • In another large bowl, beat together the softened butter and brown sugar until light and fluffy.

   • Add the egg and vanilla extract, beating until combined.

   • Gradually add the dry ingredients to the butter mixture, mixing until combined.

   • Stir in the crushed pineapple, chopped cherries (if using), and milk.

4. Assemble the mini cakes:

   • Spoon the cookie dough over the pineapple and sugar mixture in each muffin cup. Fill them about 3/4 of the way full.

5. Bake:

   • Bake for 18-22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

6. Cool and flip:

   • Allow the mini cakes to cool in the tin for about 5 minutes. Then, gently run a knife around the edges to loosen them. Flip the tin upside down onto a cooling rack or serving plate to release the cakes.

7. Serve:

   • Let the mini pineapple upside-down cookie cakes cool slightly before serving. Enjoy!

These mini cookie cakes are a great way to enjoy the sweet, tangy flavors of pineapple upside-down cake in an easy, portable format.