Ingredients
Scale
- ½ cup granulated sugar
- ¼ cup water
- 1 can pineapple slices (in juice)
- 2 large eggs
- ½ cup mascarpone
- 1 cup flour
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- In a small saucepan, heat the granulated sugar and water over medium heat until the mixture dissolves and turns golden brown, about 5 minutes.
- Carefully pour the caramel into greased muffin molds, then place one pineapple slice on top of each mold, ensuring they sit flat against the caramel.
- In a mixing bowl, combine flour, baking powder, eggs, vanilla extract, and mascarpone until smooth; the batter should be thick yet pourable.
- Spoon or pour the batter evenly over each pineapple slice in the molds until they are about two-thirds full to allow for rising.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until a toothpick inserted comes out clean; let cool for five minutes before inverting onto plates.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cake (70g)
- Calories: 170
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg