Description
These Mini Pineapple Upside-Down Cakes are a fun, individual-sized twist on a classic dessert. Moist yellow cake meets a caramelized brown sugar topping with juicy pineapple slices and sweet maraschino cherries. Perfect for any occasion, they’re easy to make and serve beautifully!
Ingredients
Scale
For the Topping:
- ¼ cup melted butter
- ½ cup packed brown sugar
- 6–8 pineapple slices (cut into smaller pieces or rings)
- 12 maraschino cherries
For the Cake Batter:
- 1 box yellow cake mix (or homemade yellow cake batter)
- 1 cup pineapple juice (substitute for water in cake mix)
- 3 large eggs
- ½ cup vegetable oil
Instructions
- Prepare the Topping:
- Preheat your oven to 350°F (175°C).
- Melt butter in a small saucepan and stir in the brown sugar until smooth.
- Grease a 12-cup muffin pan with cooking spray. Spoon about 1-1.5 teaspoons of the butter and brown sugar mixture into the bottom of each muffin cup.
- Place a pineapple slice (or smaller pieces) in each cup and add a maraschino cherry in the center.
- Make the Cake Batter:
- In a large bowl, combine the yellow cake mix, pineapple juice (instead of water), eggs, and vegetable oil.
- Mix until smooth and lump-free, following the box instructions (approximately 2 minutes).
- Assemble and Bake:
- Pour the batter evenly into each muffin cup, filling about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool for 5 minutes in the pan. Place a cooling rack or tray over the pan and flip the cakes to release them.
- Serve and Enjoy:
- Serve warm with whipped cream or a scoop of vanilla ice cream.
Notes
- Replace pineapple slices with pineapple tidbits for a different texture.
- Flip the cakes while they are still warm to prevent sticking.
- You can store these cakes at room temperature for 2 days, in the refrigerator for 4 days, or freeze them for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American