Mini Pineapple Upside Down Cakes Recipe
Get all the deliciousness of pineapple upside down cake in our mini pineapple upside down cakes!
Servings: 20
Calories: 203kcal
Equipment
- Mixing Bowl
- Muffin Tin
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 cool for 5 minutes, then run a knife around the edges of the cupcakes to loosen them and remove from cupcake pan.
- Serve warm.
Notes
- You can also use a homemade cake mix for this recipe.
Nutrition
Calories: 203kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 181mg | Potassium: 103mg | Fiber: 1g | Sugar: 16g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg