Ingredients
2 tablespoons maple syrup or dark amber agave syrup
1 pineapple ring, well drained and patted dry
1 maraschino cherry, stemmed and patted dry
3 tablespoons all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
Pinch kosher salt
1 tablespoon plus 1 teaspoon milk
1 tablespoon plain Greek yogurt
1 1/2 teaspoons coconut oil, at room temperature
Whipped cream, for serving, optional
Instructions
Pour the syrup into the bottom of a microwave-safe mug wide enough to fit the pineapple ring.
Place the pineapple ring on top of the syrup and set the cherry in the center.
In a small bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix the milk, yogurt, and coconut oil until smooth.
Combine the wet and dry ingredients, mixing until just combined.
Spoon the batter over the pineapple in the mug, spreading evenly.
Microwave in 30-second intervals until the cake rises and a toothpick inserted in the center comes out clean, about 90 seconds total.
Let cool slightly, then carefully invert the mug onto a plate.
Top with whipped cream if desired and serve warm.
Notes
Make sure your pineapple and cherry are well-drained to avoid sogginess.
You can substitute maple syrup with agave or honey.
Greek yogurt can be swapped for sour cream or a non-dairy alternative.
Add a pinch of cinnamon or rum extract for a flavor twist.
- Prep Time: 5 minutes
- Cook Time: 1 minute 30 seconds
- Category: Mug Cakes
- Method: Microwave
- Cuisine: American