So, yes, yes, I’m still talking about miniature desserts. This should have been its own series, haha! But I’ve still got a couple sweet treats that I served at the dessert swap party I threw a couple weekends ago, and making these classic recipes bite-sized turned out so perfectly. It was a great way to sample all the desserts without over-indulging! Here’s how I scaled back my classic pineapple upside down cake recipe into petite treats:
I baked these miniature-sized cakes in mini muffin pans for about 13 minutes (give or take a couple minutes depending on your oven and altitude, of course). But the recipe for the more traditional size is listed below on this printable page, or on the recipe card at the end of the post. Here’s a quick shot of the dessert buffet!
- 4 eggs
- ½ c. Butter
- 1 c. Sugar
- ¼ tsp. Salt
- 1 c. Flour
- 1-1/2 tsp. Baking Soda
- ¼ c. Melted Butter
- 1 c. Brown Sugar
- 1-20 oz. Can Pineapple
- Preheat oven to 325°F. Melt butter in a saucepan *OR* 12" oven safe cast iron skillet. Stir in brown sugar.
- Spray 9x13 cake pan and arrange pineapple in the bottom (or if using skillet, arrange in skillet).
- In a mixing bowl, blend together eggs, butter, sugar and salt. Sift in flour and baking soda.
- Pour batter into prepared pan or skillet, and bake for 30-40 minutes, until done. Allow to cool before inverting onto serving plate.
If you really like having an actual recipe card to tuck into your recipe box, I prepared this one to hand out at the party, and you’re welcome to print it for yourself on heavy duty cardstock!
What’s your favorite petite-sized dessert?