PREP TIME: 15 MINS | COOK TIME: 25 MINS | TOTAL TIME: 40 MINS | SERVINGS: 18
These beautiful mini cakes are not only tasty, but they are so easy to throw together. Perfect for when you have a busy day but need an easy and fast dessert on the table. If you have not made an upside-down cake before, you should start with this. It’s as easy as devouring them!
Ingredients
1 box yellow cake mix
2 cans pineapple slices 20 OUNCE CANS
maraschino cherries CUT IN HALF
2/3 c. brown sugar
1/3 c. butter MELTED
How to make Mini Pineapple Upside Down Cakes
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using non-stick cooking spray, grease the muffin tins. Also, open the cans of pineapple and make sure to keep the juice.
Step 3: Combine the melted butter with brown sugar until well blended. To the bottom of each muffin cup, add a spoonful of the mixture, evenly distributing it.
Step 4: Following the package directions ready the cake mix except using the juice from the canned pineapple instead of water.
Step 5: To the bottom of each muffin cup, add a well-drained pineapple slice. Then, in the centre of each pineapple, put a cherry cut side up. Lastly, pour each muffin cup with about 1/4 to 1/3 cupcake batter.
Step 6: Place in the preheated oven and bake for about 20 to 25 minutes until the tops are golden and a toothpick inserted in the centre of the cake comes out clean.
Step 7: When done, remove from the oven and allow the cakes to cool for at least 5 minutes. If needed, you can loosen the edges, placing a cookie sheet on top of the muffin pan to get ready to flip the mini cakes over.
Notes:
For this recipe, make sure to use a jumbo muffin pan because the regular muffin is not huge enough.
You can make 18 mini cakes, but you could also make 6 mini upside-down cakes or a 9-inch round upside-down cake.
Ingredients
- 1 box yellow cake mix
- 2 cans pineapple slices 20 OUNCE CANS
- maraschino cherries CUT IN HALF
- 2/3 c. brown sugar
- 1/3 c. butter MELTED
Instructions
How to make Mini Pineapple Upside Down Cakes
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using non-stick cooking spray, grease the muffin tins. Also, open the cans of pineapple and make sure to keep the juice.
Step 3: Combine the melted butter with brown sugar until well blended. To the bottom of each muffin cup, add a spoonful of the mixture, evenly distributing it.
Step 4: Following the package directions ready the cake mix except using the juice from the canned pineapple instead of water.
Step 5: To the bottom of each muffin cup, add a well-drained pineapple slice. Then, in the centre of each pineapple, put a cherry cut side up. Lastly, pour each muffin cup with about 1/4 to 1/3 cupcake batter.
Step 6: Place in the preheated oven and bake for about 20 to 25 minutes until the tops are golden and a toothpick inserted in the centre of the cake comes out clean.
Step 7: When done, remove from the oven and allow the cakes to cool for at least 5 minutes. If needed, you can loosen the edges, placing a cookie sheet on top of the muffin pan to get ready to flip the mini cakes over.
Notes
For this recipe, make sure to use a jumbo muffin pan because the regular muffin is not huge enough. You can make 18 mini cakes, but you could also make 6 mini upside-down cakes or a 9-inch round upside-down cake.
