Description
A soft vanilla cake with pineapple and cherries baked right in muffin cups. Quick to bake, fun to flip, and golden on top.
Ingredients
Units
Scale
- 0.99 pd - 450 g pineapple rings in syrup, drained and syrup reserved
- 7 maraschino cherries
- 1 cup sugar
- 1/2 cup soft butter
- 2 eggs, room temperature
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla essence
- Cooking spray
Instructions
- Preheat the oven to 160°C and lightly spray a 6-cup muffin pan with cooking spray, making sure the bottoms are well coated so nothing sticks later.
- In a mixing bowl, cream 1/2 cup soft butter with 1 cup sugar until pale and fluffy. Don’t rush; it helps keep the cakes tender.
- Beat in 1 tsp vanilla essence and 4 Tbsp reserved pineapple syrup from the drained pineapple rings.
- Add 2 eggs, one at a time, beating well after each addition so the batter stays smooth and doesn’t split.
- Sift 1 cup flour, 1 tsp baking powder, and 1/4 tsp salt together, then add to the batter.
- Mix just until combined. Don’t overbeat or the cakes turn dense.
- Place 1 pineapple ring into the bottom of each muffin cup.
- If the rings are large, trim slightly so they sit flat.
- Place 1 cherry in the center of each ring.
- Spoon the batter evenly over the pineapple rings, filling each cup about 3/4 full so they don’t overflow.
- Bake for 22 to 25 minutes, until the tops are lightly golden and spring back when touched.
- Let the tarts rest in the pan for 5 minutes, then carefully run a knife around the edges and invert onto a rack or plate while still warm. Waiting too long can make the pineapple stick.
Notes
Created, prepared, tried, and tested by Melanie
