Mini Pineapple Upside Down Cakes
Mini Pineapple Upside Down Cakes are an easy-to-make version of the classic recipe. These mini cakes are a great option for a bake sale or party. They've got all the flavor you love, and take less time to make. What could be better? Using a muffin or cupcake tin, you'll layer the ingredients for this cake much like you would the regular sized version.
Starting with a mixture of brown sugar and butter, adding in the pineapple and cherry, and finishing each cup off with a dollop of premade yellow cake mix, these mini pineapple upside down cakes are simple to make and cook in just 25 minutes. Try these out at your next party and watch them fly off the dessert table.
Preparation Time10 min
Cooking Time25 min
Cooking Vessel Sizemuffin tin
- 1 box yellow cake mix
- 2 eggs
- 1/3 cup oil
- 1 can pineapple chunks, drained
- 12 maraschino cherries
- 1/2 stick of butter
- 2/3 cup light brown sugar
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Preheat oven to 350 degrees F. Lightly spray muffin pan with cooking spray.
Prepare cake mix according to package directions.
In a glass measuring cup, melt butter in the microwave. Add brown sugar and stir to combine.
In the bottom of each muffin tin, pour equal amounts of sugar mixture.
Pour pineapple chunks over the sugar mixture. Press a cherry into the center of each cup.
Divide prepared cake batter evenly among each muffin cup.
Bake for 20-25 minutes until tops are golden and spring back when touched.
Carefully run a knife along the edge of each cup. Using pot holders invert the muffin tray onto a platter and tap gently. The mini-cakes will fall right out.
Eat while warm, room temperature or even chilled.
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