Description
Mini Pineapple Upside Down Cake delivers sweet tropical nostalgia in perfectly portioned individual servings. Caramelized pineapple and buttery cake create a delightful treat that brings classic dessert charm right to your plate.
Ingredients
Scale
Main Ingredients:
- 15.25 oz yellowcake mix
- 20 oz pineapple rings
- 6 maraschino cherries
Supporting Ingredients:
- ½ cup butter
- ⅓ cup dark brown sugar
Instructions
- Heat the oven to 350°F and coat a jumbo muffin pan with cooking spray.
- Melt ½ cup butter in a pot over medium heat. Add ⅓ cup dark brown sugar and stir for 3 minutes until combined.
- Distribute 2 tablespoons of the butter-sugar mixture into each muffin cavity.
- Place 1 pineapple ring in each cavity, then center 1 maraschino cherry on top of each ring.
- In a mixing bowl, combine the 15.25 oz yellow cake mix with package-required ingredients, substituting ⅓ cup pineapple juice for water. Mix thoroughly.
- Fill each muffin cavity about ¾ full with the prepared cake batter.
- Bake at 350°F for 30 minutes until a toothpick inserted comes out clean.
- Remove from oven and let rest for 10 minutes in the pan.
- Run a butter knife around each cake’s edge to loosen.
- Invert the muffin pan onto a cooling rack, then carefully transfer cakes to a baking sheet to catch any caramel drips.
- Allow cakes to cool completely before serving.
Notes
- Always use fresh pineapple rings for the best flavor and texture in these mini cakes.
- Drain pineapple thoroughly to prevent excess moisture from making the cake soggy.
- For a dairy-free version, substitute coconut oil or margarine for butter in the caramel base.
- Use room temperature ingredients to help the cake mix blend more smoothly and create a more uniform texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 321
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 2.5 g
- Cholesterol: 30 mg