Mini Pineapple Upside-Down Cakes Recipe

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

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

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.

Serves: 20

Mini Pineapple Upside-Down Cakes Recipe

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

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Print Pin

Ingredients

• 20 ounces sliced pineapple reserve juice
• 15.25 ounces yellow cake mix
• 3.4 ounce instant vanilla pudding mix
• ¼ cup sour cream
• ½ cup vegetable oil
• 3 eggs
• ⅓ cup butter melted
• ⅔ cup brown sugar
• 10 maraschino cherries halved

Instructions

• 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).
• 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.
• In another bowl, mix together melted butter and brown sugar.
• Cut each pineapple slice into four pieces.
• 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.
• 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.
• Serve warm.

Nutrition

Calories: 203 kcal · Carbohydrates: 24 g · Protein: 3 g · Fat: 11 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 50 mg · Sodium: 181 mg · Potassium: 103 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 217 IU · Vitamin C: 3 mg · Calcium: 66 mg · Iron: 1 mg

Equipment

• Mixing Bowl
• Muffin Tin

Recipe Details

Course: Dessert

Cuisine: American