Mini Pineapple Upside-Down Cakes

I love desserts. Pretty much anything with sugar is one of my favorite foods. 😉

Unfortunately, I have passed that onto my children . . .

Christmas treats

This is a picture of my sweet two year old daughter. She had just woke up from a nap (this was taken a couple of months ago, I promise we don’t keep our Christmas stockings up year round!) and found me in the kitchen baking . . . while my back was turned, she pushed aside all the pieces of orange that I had given her and started dipping her hands in the bowl of melted chocolate that was on the counter. She was upset when I took it away, hence the angry cry face. 😉 She cried for at least 10 minutes “I want chocolate, mama!”

That’s my girl. 🙂

Anyway, here is another delicious dessert recipe to add to your collection! I love that these are made in muffin tins – anything in mini-form is just that much better! The brown sugar glaze that forms on top of each cake is absolutely amazing.

Pineapple Upside-Down Mini Cakes

All the deliciousness of pineapple upside-down cake in cupcake form!

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Ingredients

  • 1 (20 oz) can sliced pineapple, drained (but save the juice for later)
  • 1 (15.25 oz) box yellow cake mix
  • 1 (3.4 oz) box vanilla instant pudding mix
  • 1/4 cup sour cream
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/3 cup butter, melted
  • 2/3 cup brown sugar, packed
  • 10 maraschino cherries, cut in half

Instructions

  1. Preheat oven to 350 degrees. Spray 20 regular-size muffin tins with non-stick cooking spray (I like Baker's Joy for baking like this).
  2. Combine cake mix, pudding mix, sour cream, vegetable oil, eggs, and reserved pineapple juice in a large bowl. Use an electric mixer (or you can beat quickly by hand) for about 2 minutes or until it's completely mixed together.
  3. In another bowl, mix together melted butter and brown sugar.
  4. Cut each pineapple slice into four pieces.
  5. To assemble cupcakes, spoon a heaping teaspoon of the brown sugar mixture into the bottom of the tin. Place a cherry in the center (rounded side down) and then place 2 pineapple slices on top. Measure out 1/4 cup of cake batter and pour on top of pineapple slices.
  6. Bake for 20 minutes or until toothpick placed in the center of the cupcakes comes out clean. Let cupcakes cook for 5 minutes, then run a knife around the edges of the cupcakes to loosen them and remove from cupcake pan.
  7. Serve warm.
Recipe Type: Dessert
7.6.4
608
http://www.sixsistersstuff.com/recipe/2015/04/mini-pineapple-upside-down-cakes/

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10 Responses to “Mini Pineapple Upside-Down Cakes”

  1. I'm making this tomorrow. Is there a substitute for sour cream and pudding mix??? Can I use my own cake batter instead of a boxed one? Hope to hear from you sooooooon cuz I'm gonna be making this! xoxoxoxo Noor.
    • Hi Noor, I'm sure you could use your own cake batter instead of a boxed one. Not sure what you could substitute the pudding mix and sour cream with. Greek yogurt is often substituted for sour cream, but we have not substituted that in this recipe. Hope this helps. Thanks so much for stopping by!!

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