Description
These Mini Pineapple Upside-Down Cakes are a delightful twist on a classic dessert! With their caramelized brown sugar topping, juicy pineapple slices, and cherry centers, these mini treats are perfect for any occasion. Quick, easy, and oh-so-tasty, they’re the ideal solution for busy days when you need a fast yet impressive dessert.
Who is this Recipe For?
This recipe is perfect for:
- Dessert lovers who enjoy fruity, moist cakes.
- Busy bakers looking for a quick and easy treat.
- Party hosts who want individual-sized desserts that look stunning on the table.
Why It’s Great
- Quick Prep: Minimal effort with maximum flavor.
- Individual Servings: Perfectly portioned mini cakes for easy serving.
- Classic Flavor: Combines the sweetness of pineapple with the richness of brown sugar and butter.
- Customizable: Add coconut flakes or nuts for extra texture and flavor.
Ingredients
- 1 box yellow cake mix
- 2 (20 oz) cans pineapple slices (juice reserved)
- Maraschino cherries (halved)
- ⅔ cup brown sugar
- ⅓ cup melted butter
Kitchen Equipment Needed
- Muffin tin (12 cups or more, depending on batch size)
- Non-stick cooking spray
- Mixing bowl
- Spoon for portioning
- Cookie sheet (for flipping cakes)
Instructions
1. Prepare the Oven and Muffin Tin:
- Preheat your oven to 350°F (175°C).
- Spray the muffin tins generously with non-stick cooking spray.
2. Make the Brown Sugar Topping:
- In a bowl, mix the melted butter and brown sugar until well blended.
- Spoon a small amount of this mixture into the bottom of each muffin cup, spreading it evenly.
3. Add Pineapple and Cherries:
- Place a well-drained pineapple slice at the bottom of each muffin cup.
- Add a halved maraschino cherry to the center of each pineapple slice, cut side up.
4. Prepare the Cake Batter:
- Follow the directions on the yellow cake mix box, substituting pineapple juice for the water called for in the recipe.
- Mix until smooth.
5. Fill the Muffin Cups:
- Pour about ¼ to ⅓ cup of the prepared batter into each muffin cup, covering the pineapple and cherries.
6. Bake:
- Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Flip:
- Remove the muffin tin from the oven and let the cakes cool for at least 5 minutes.
- If needed, run a knife around the edges to loosen them. Place a cookie sheet over the muffin tin and carefully flip to release the cakes.
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep refrigerated for up to 5 days. Warm slightly before serving to enhance flavors.
FAQ
1. Can I use fresh pineapple instead of canned?
Yes! Simply slice fresh pineapple into rings and use water or juice in place of the canned juice for the cake batter.
2. What if I don’t have maraschino cherries?
You can substitute with fresh cherries, candied cherries, or even dried cranberries for a different twist.
3. Can I make these in advance?
Absolutely! These cakes taste even better the next day as the flavors meld together. Store them in the refrigerator and warm slightly before serving.
4. Can I use other cake flavors?
Yes, vanilla or pineapple-flavored cake mixes also work wonderfully in this recipe.
Conclusion
These Mini Pineapple Upside-Down Cakes are the perfect combination of sweet, fruity, and buttery goodness. They’re simple to make, visually stunning, and irresistibly delicious. Whether for a family dinner, party, or potluck, these cakes will steal the show!
Make a batch today and enjoy a tropical dessert in every bite!
