Ingredients
Scale
- 1 cup granulated sugar
- ⅓ cup water
- 1 can pineapple slices
- 2 large eggs
- ½ cup mascarpone
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan over medium heat, combine granulated sugar and water. Stir occasionally until the mixture turns golden brown, about 5 minutes.
- Quickly pour the caramel into each mold while it's still hot, ensuring even distribution across all molds.
- Place one pineapple slice on top of each pool of caramel in the molds, pressing them down gently.
- In a separate bowl, whisk together eggs, mascarpone, flour, baking powder, and vanilla extract until smooth and lump-free.
- Spoon the batter over each pineapple slice until filled about three-quarters full. Bake for 18–20 minutes or until a toothpick comes out clean from the center.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cake (60g)
- Calories: 210
- Sugar: 18g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg