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Golden baked mini pineapple upside-down cakes on white plates, dripping with sweet caramel glaze.

Pineapple Mascarpone Upside Down Mini Cakes

Delightful individual pineapple mascarpone upside down mini cakes featuring a caramelized pineapple base and a light, creamy mascarpone cake, perfect for a personal dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Caramelized Pineapple Topping
  • 1/4 cup unsalted butter melted
  • 1/2 cup light brown sugar packed
  • 1 (20 oz) can pineapple rings drained, 12 slices needed
  • 12 maraschino cherries drained, optional
For the Mascarpone Cake Batter
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter 1 stick, room temperature
  • 1/2 cup mascarpone cheese room temperature
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk whole or 2%, room temperature

Equipment

  • 12-cup standard muffin tin
  • Mixing bowls (large and medium)
  • Electric mixer (stand or hand-held)
  • Small Saucepan
  • Whisk
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

Prepare Muffin Tin and Topping
  1. Preheat your oven to 350°F (175°C). Grease a 12-cup standard muffin tin thoroughly or line with paper liners, then lightly spray the liners.
  2. In a small saucepan over medium-low heat, melt the 1/4 cup unsalted butter. Remove from heat and stir in the 1/2 cup packed light brown sugar until combined. Divide this mixture evenly among the 12 muffin cups.
  3. Place one drained pineapple ring (or cut into a smaller shape if too large) over the brown sugar mixture in each muffin cup. If using, place a maraschino cherry in the center of each pineapple ring.
Prepare the Mascarpone Cake Batter
  1. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
  2. In a large mixing bowl, using an electric mixer, cream together the 1/2 cup room temperature unsalted butter and mascarpone cheese until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with two additions of milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition; do not overmix.
Assemble and Bake the Mini Cakes
  1. Spoon the cake batter evenly over the pineapple slices in each prepared muffin cup, filling each cup about two-thirds full.
  2. Bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center of a cake comes out clean.
  3. Remove the muffin tin from the oven and let the mini cakes cool in the tin for 5-10 minutes. This allows the caramelized topping to set slightly.
  4. Carefully run a knife around the edges of each cake, then invert the entire muffin tin onto a wire cooling rack. Allow the cakes to cool completely on the rack, letting the caramelized topping drip down.
  5. Serve warm or at room temperature. Enjoy your delicious pineapple mascarpone upside down mini cakes!

Notes

For best results, ensure all cold ingredients (butter, mascarpone, eggs, milk) are at room temperature to achieve a smooth, well-emulsified batter. These mini cakes are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for up to 2 days.