Mini Pineapple Upside-Down Delight

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Savor the charm of our Mini Pineapple Upside-Down Delight, a perfectly portioned take on the classic dessert. Each individual cake is crowned with a golden ring of caramelized pineapple and a glossy cherry, baked to perfection atop a buttery, tender sponge. With every bite, enjoy the nostalgic blend of sweet tropical fruit, rich caramel, and melt-in-your-mouth cake—all beautifully presented in single-serve elegance. Perfect for dinner parties, afternoon tea, or simply treating yourself to something special. A timeless dessert, made just for you.

Difficulty

Easy

Ingredients

  • Ingredients Maraschino Cherry Sphere:
  • 460 Grams Maraschino Cherry Juice
  • 9.2 Grams Calcium Lactate Gluconate
  • 1000 Grams Distilled Water 
  • 5 Grams Sodium Alginate
  • Ingredients Caramel:
  • 36 Grams Water
  • 87 Grams Sugar
  • 47 Grams Glucose Powder
  • 8 Grams Unsalted Butter 
  • 2.5 Grams Salt
  • 150 Grams  Heavy Cream
  • Cake Ingredients:
  • 150 Grams Unsalted Butter Room Temperature
  • 150 Grams Sugar
  • 2 Eggs
  • 150 Grams All Purpose Flour
  • 2 Grams Salt
  • 3 Grams Baking Powder
  • 3 ½ inch Thick Pineapple Rings 4 inches in Diameter

Equipment

  • Stand Mixer
  •  Blender
  •  Heavy Bottomed Medium Saucepan
  •  x3  4 inch Springform Pan
  •  4 Inch Ring Cutter
  •  Parchment Paper
  •  Disposable Pastry Bag
  •  1 ½ inch  Silicone Semi Sphere Mold
  •  Large Bowl 
  •  Slotted Spoon

Timing

Active Time: 1 Hour 30 Minutes
Total Time: 24 Hours

Yield

3 Mini Cakes

  • Create Calcium-Cherry Liquid and Freeze

    Blend 230 grams of maraschino cherry juice in the blender on medium high speed. Refrigerate  the rest.
    Slowly add the Calcium Lactate Gluconate to the blender while it is running.
    Turn the blender to high speed and run for 30 seconds.
    Pour maraschino juice into the silicone semi sphere mold and freeze.

  • Create Sodium Alginate Bath

    In a clean blender pitcher add the distilled water and blend on medium high speed.
    While the blender is running slowly sprinkle in the Sodium Alginate until fully dispersed and turn the blender to high speed and run for 1 minute.
    Pour into a container, cover and refrigerate for 24 hours to fully hydrate.

  • Create Maraschino Spheres

    Heat the Alginate bath in the microwave to 150°F
    Drop a few frozen maraschino juice hemispheres into the warm alginate bath. Stir the bath gently to keep the spheres from sticking. It is important that they don’t touch or they will stick to each other.
    Let the spheres “cook” for about 2-3 minutes in the Alginate bath. Try it with one sphere first until you find the right timing which depends on how fast the frozen sphere thaws.
    Carefully remove the spheres using a slotted spoon and rinse them very gently in a bowl with warm water.
    Transfer them to a container with the reserved maraschino cherry juice while you make more spheres.
     Refrigerate until ready to use.

  • Create Caramel

    Pour water into the heavy bottomed saucepan and add the sugar and glucose powder and cook on medium heat.
    When the mixture gets to an amber color turn off heat and rapidly whisk in the cream, butter and salt.
    Pour into a container and let come to room temp before refrigerating.

  • Make Pineapple Upside-down Cake

    Preheat oven to 350°F. In the stand mixer cream the butter and sugar on medium high speed until light and fluffy about 7 minutes.
    Add the eggs one at a time until fully combined.
    Sift the dry ingredients together. Add â…“ of the dry mix to the wet ingredients and mix on medium speed just to combine. Repeat until all the dry mix is incorporated. Spoon into pastry bag and reserve.
    Cut a 6 by 6 inch piece of parchment and place it on top of the base of the springform pan before locking. Spoon in 4 tablespoons of caramel in the bottom of each springform pan and lay a pineapple ring on top.
    evenly pipe the batter between the 3 pans.
    Bake in the preheated oven for 30 minutes, remove and let cool to room temperature.

  • Serve!

    Unmold the upside down cake from the spring form pan and place a maraschino cherry sphere in the center of the pineapple ring, pop to disperse the liquid and ENJOY!!
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Mini Pineapple Upside-Down Delight
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