Mini Pineapple Upside Down Cakes
These delightful mini cakes feature a sweet and tangy pineapple topping with a cherry center, all baked to perfection in a muffin pan. Perfect for parties or a fun dessert, they are easy to make and sure to impress your guests.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 maraschino cherries
- 1 ½ cups packed brown sugar
- 20 oz pineapple rings, canned, juice reserved
- ½ cup butter, melted
- 15.25 oz yellow cake mix (or white), plus ingredients on the back of the box, substituting water with the reserved pineapple juice
Instructions
- Preheat your oven to 350°F and grease the jumbo muffin pans generously with non-stick spray.
- In each muffin well, pour in about 1/2 tablespoon of melted butter, then sprinkle 2 tablespoons of brown sugar. Place a pineapple ring in each section and top it off with a cherry in the center.
- In a medium bowl, combine the dry cake mix with the ingredients listed on the back of the box, replacing the water with the reserved pineapple juice. Use a hand mixer until the batter is smooth and well-combined.
- Evenly distribute the cake batter among the 12 muffin cups.
- Bake for 30 minutes. Remove from the oven and let them rest for 10 minutes.
- Use a butter knife to gently loosen the edges of the cakes. Place a cooling rack on top of the muffin pan, flip both upside down onto a baking sheet to catch drippings. Let them rest for another 5 minutes, then slowly lift the pan.
Nutrition
- Calories: 290
- Sugar: 30g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg