Here’s a Pineapple Upside-Down Cake in Half-Pint Jars recipe. These adorable mini cakes are perfect for gifts, parties, or portion control!
🧁 Pineapple Upside-Down Cake in Half-Pint Jars (Makes 6 half-pint jars)
🍍 Ingredients
For the Topping (per jar):
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1 tsp unsalted butter
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1 tsp brown sugar
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1 pineapple ring (cut to fit inside jar bottom)
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1 maraschino cherry (optional, for center)
For the Cake Batter:
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1 ¼ cups all-purpose flour
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup (1 stick) unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or plain yogurt
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¼ cup reserved pineapple juice (from canned pineapple)
🥣 Instructions
1. Prepare the Jars:
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Preheat oven to 350°F (175°C).
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Lightly grease 6 clean half-pint (8 oz) wide-mouth mason jars.
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Place jars on a baking sheet for stability and ease of transfer.
2. Make the Topping:
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Place 1 tsp of butter and 1 tsp of brown sugar into the bottom of each jar.
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Microwave jars (without lids) for 20–30 seconds until butter melts.
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Stir butter and sugar together slightly with a spoon.
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Add a piece of pineapple (cut to fit) and optionally a maraschino cherry in the center of each ring.
3. Make the Cake Batter:
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate large bowl, cream together butter and sugar until light and fluffy.
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Add eggs one at a time, mixing well after each. Stir in vanilla.
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Mix in sour cream and pineapple juice until smooth.
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Gradually add dry ingredients and mix until just combined (do not overmix).
4. Assemble & Bake:
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Spoon the batter evenly over the pineapple layer in each jar (about ⅔ full).
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Smooth tops gently.
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Bake in preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool in jars for 10–15 minutes.
5. Serve or Store:
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To serve, run a knife around the edge of the cake and invert onto a plate (or serve directly in the jar).
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Store sealed jars in the fridge for up to 4 days. Best served warm or at room temp.
🍰 Optional Tips:
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For extra caramelization, double the butter and sugar topping.
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Add a dash of cinnamon or nutmeg to the batter for extra flavor.
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These jars are freezer-friendly! Freeze (sealed and fully cooled) for up to 2 months.