How to Make Mini Pineapple Upside-Down Cakes - A Step-by-Step Guide

Mini pineapple upside-down cakes are a fun and delicious twist on the classic dessert. These individual-sized treats are made with a moist and fluffy cake base, topped with caramelized pineapple rings and maraschino cherries. They are perfect for serving at parties, brunches, or as a sweet treat any time of day.

One of the best things about these mini pineapple upside-down cakes is their adorable presentation. Each cake is baked in its own ramekin or muffin tin, allowing for easy port...

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Ingredients

  • ⅔ cup packed brown sugar
  • ⅓ cup butter, melted
  • 2 (20 ounce) cans sliced pineapple
  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • ⅓ cup vegetable oil
  • 12 maraschino cherries, halved

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 24
  • Yield: 24 servings

  • In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
  • In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
  • Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.