Mini Pineapple Upside Down Cakes Recipe
Mini Pineapple Upside Down Cakes are moist, sweet, and perfect for any occasion. Easy recipe for delightful single-serving treats!
Equipment
- 2 Jumbo muffin pans
- 1 Hand mixer
Ingredients
- ½ cup melted butter
- 1 ½ cups packed brown sugar Use dark brown sugar for a richer caramel flavor.
- About 20 oz canned pineapple rings with the juice carefully saved for later
- 12 bright red maraschino cherries for that classic pop of color and sweetness
- 1 box 15.25 oz yellow or white cake mix—plus the usual ingredients listed on the box, but here’s a twist: replace the water with the reserved pineapple juice to infuse extra tropical goodness
Instructions
- Preheat your oven to 350°F. Spray two jumbo muffin pans lightly with non-stick cooking spray.
- Melt about 6 tablespoons of butter. Spoon approximately ½ tablespoon of melted butter into each muffin cup.
- Evenly distribute 2 tablespoons of firmly packed brown sugar over the melted butter in each muffin cup.
- Carefully place a pineapple ring onto the brown sugar layer in each muffin cup, pressing it down lightly.
- Place a cherry neatly in the center of each pineapple ring.
- In a medium bowl, mix the dry cake mix with the ingredients listed on the cake mix box—but replace the water with the reserved pineapple juice from the canned rings. Use a hand mixer to combine thoroughly until smooth.
- Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 30 minutes. If using two pans, bake one at a time or stagger in the oven.
- Remove pans from the oven and let them rest on a wire rack for 10 minutes.
- Run a butter knife around the edges of each muffin cup to loosen the cakes.
- Place a wire rack on top of the muffin pan, flip both pan and rack upside down over a baking sheet to catch any drips.
- Wait 5 minutes, then slowly lift the pan away. The cakes should release easily.
- Let the mini pineapple upside down cakes cool completely before serving.
