Pineapple upside-down cake is one of those treats many of us fondly remember from our school days. Or perhaps you recall Mom or grandma making it? Either way, this recipe is still as wonderful today as it was back then.
The following recipe is a little unusual because you’ll be making mini cakes rather than one big one, which means less fighting over who got the biggest portion!
With just 5 different ingredients (plus whatever you need to make the boxed cake) you can make these wonderful individual pineapple cakes. It really is an easy recipe and it’s every bit as tasty as you hope for. You can still make one large cake if you prefer or else use ramekins or muffin tins to make individual ones.
They are especially cute made that way! These can be served warm or chilled and they are great either way and finish any meal off perfectly.
Why You’ll Love the Recipe:
Pineapple upside-down cakes are such a versatile treat. They might bring back memories of childhood or perhaps you’re new to this recipe. Either way, this dessert is simple to prepare and the finished mini-cakes look adorable.
How to Serve Them:
These are good served warm or chilled and you can add a scoop of ice cream if you want, or even some whipped cream.
Ingredients:
- Canned pineapple rings
- Butter
- Maraschino cherries
- Dark brown sugar
- Yellow cake mix
How to make Mini Pineapple Upside Down Cakes:
Heat the oven to 350 degrees.
Add the butter to a saucepan over medium heat on the stove.
Mix the brown sugar into the melted butter until completely dissolved.
Place a spoonful of this mixture into 6 sections of a well-greased muffin tin.
Put a pineapple ring into each section of the muffin tin, and add a cherry to the middle of each pineapple ring.
Blend together the ingredients for the cake mix in a mixing bowl. Substitute the water needed for the pineapple juice reserved from the can.
Spread the mixture into the filled muffin tins and bake for 30 minutes.
Cool for 10-15 minutes, and then lift the mini cakes out of the muffin tin.
Allow to cool before serving.
It’s incredibly easy to make and this recipe shows you how to make little individual ones. Just imagine how cute they are, and how perfect for literally any occasion!
Mini Pineapple Upside Down Cakes
Ingredients
- 20 oz. Canned pineapple rings reserve ⅓ of the juice
- ½ C. Butter
- 6 Maraschino cherries
- ⅓ C. Dark brown sugar
- 15.25 oz. Box yellow cake mix + the ingredients listed on the box to make the cake
Instructions
- Heat the oven to 350 degrees.
- Add the butter to a saucepan over medium heat on the stove.
- Mix the brown sugar into the melted butter until completely dissolved.
- Place a spoonful of this mixture into 6 sections of a well greased muffin tin.
- Put a pineapple ring into each section of the muffin tin, and add a cherry to the middle of each pineapple ring.
- Blend together the ingredients for the cake mix in a mixing bowl. Substitute the water needed for the pineapple juice reserved from the can.
- Spread the mixture into the filled muffin tins and bake for 30 minutes.
- Cool for 10-15 minutes, and then lift the mini cakes out of the muffin tin.
- Allow to cool before serving.
Can You Make Them Ahead?
Yes, you can make this ahead although they’re best served fresh.
Storage Instructions:
Leftovers will keep for a couple of days in the fridge. You can either warm them back up or have them cold.
Variations and Substitutions:
Another type of canned fruit will work instead of the pineapple. You could try making these mini desserts with canned peaches or even a mixed fruit cocktail (that way it will already have the cherries in it!) Another change is using a white cake mix or another variety instead of the yellow one.
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