(Serves: You… and maybe a small fairy)
Ingredients:
1 mini can of pineapple rings (or just enough to make it feel tropical)
2 tablespoons butter (for your buttery base dreams)
2 tablespoons brown sugar (the sticky, sweet kind)
½ cup all-purpose flour (or whatever flour is lying around)
ÂĽ cup sugar (white, brown, or leftover pixie dust sugar)
ÂĽ teaspoon baking powder (science in powder form)
Pinch of salt (because life needs balance)
1 egg (or a very committed substitute)
2 tablespoons milk (cow, almond, or unicorn)
A tiny sprinkle of vanilla (because sophistication)
Optional: a maraschino cherry for that chef-level vibe.
Preheat Your Enthusiasm
Set your oven to 350°F (175°C). Think of it as a warm tropical beach for your cake.
Butter + Sugar = Magic
Melt the butter and stir in the brown sugar in a teeny, tiny pan. Pour this caramel-y goodness into your mini cake pan. It’s okay to lick the spoon—this is science.
Pineapple Placement Ceremony
Place one (or a few, we’re not picky) pineapple rings on top of the caramel. Pro tip: symmetry is optional, but Instagram likes it.
Mix the Cake Potion
In a bowl, whisk together flour, sugar, baking powder, and salt. Add egg, milk, and vanilla. Stir until it looks like cake batter, not a crime scene.
Pour & Pray
Gently pour your batter over the pineapple rings. Try not to disturb the artwork.
Bake Until Magical
Slide it into the oven and bake for 20–25 minutes. You’ll know it’s ready when a toothpick comes out clean or your kitchen smells like tropical heaven.
The Grand Flip
Let the cake cool for 5 minutes. Place a plate on top and flip like a culinary ninja. Watch the pineapple and caramel cascade like a tiny volcano of deliciousness.
Admire & Devour
Optional: top with a cherry or a dramatic flourish. Then eat before anyone else notices how tiny it is.