Pineapple Upside Down Mini Cake

If you love sweet and sour these pineapple upside down mini cakes are for you. They’re cute and easy to make. These use a cake mix so they couldn’t be easier!!

A traditional pineapple upside down cake is a buttery cake with a layer of sugary pineapples and cherries. It’s called an upside down cake because after it’s baked you turn it over so the pineapples and cherries are on top.

Upside down fruit cakes were first created centuries ago when people cooked with cast iron skillets over open fires. They’d put the fruit on the bottom and top with the cake and when it was cooked the’d flip the cake over. The fruit sugars and juices run down into the cake.

In 1911 Dole created a machine to cut pineapple rings. That’s when sliced pineapple became popular. Recipe cookbooks and catalogues began featuring the pineapple upside down cake in the 1920’s.

Ways to Use Pineapple Upside Down Mini Cakes

• After dinner dessert: These are quick and easy to make for an after dinner dessert.
• Freeze for later: Whether you need desserts for unexpected guests or just want to eat them later, you can freeze these for later. This recipe makes enough to save time at a later date!

Ingredients:

• salted butter, melted
• packed light brown sugar
• canned pineapple chunks, reserve the liquid
• maraschino cherries
• yellow cake mix
• eggs
• vegetable oil
• cup sour cream

Possible Pineapple Upside Down Cake Variations

• Salted Caramel Pineapple Upside Down Cake: YUM-O! Combine 2 Tablespoons of chopped pecans with ½ cup of salted caramel sauce. Add this in the pan before the pineapple. Omit the cherries.
• Blueberries: Substitute the cherries for fresh large blueberries.
• Chocolate: Use a chocolate cake mix instead of a yellow cake mix.

How to Make Pineapple Upside Down Mini Cakes:

Step 1: Preheat oven to 350°F.

Step 2: Spray two 12-cup muffin tins with non-stick cooking spray or grease with butter and set aside. Note: If you’re making these gluten free make sure your cooking spray is gluten free.

Step 3: Stir together melted butter and brown sugar. Spoon 1 teaspoon of this mixture into each muffin tin cup. It should spread to coat the bottom of each cup.

Step 4: Slice pineapple chunks in half if the brand you have is particularly chunky (about ¼″ thickness is good). Arrange four pieces of pineapple chunks and one maraschino cherry in the bottom of each muffin cup. (Do not discard the juice from the can of pineapple chunks – it will be used in the cupcake batter).

Step 5: In a mixing bowl or bowl of a standing mixer, beat together dry cake mix, eggs, oil, sour cream, and 1 cup of pineapple juice. If there is not enough juice reserved from the can, supplement with water to make 1 cup of liquid.

Step 6: Beat for 2 minutes on medium speed until the batter is thick and fluffy.

Step 7: Divide batter between the 24 muffin tin cups. Make sure not to disturb the pineapple/cherry pattern when you add the batter.

Step 8: Bake for 20-25 minutes or until a toothpick inserted into the cupcake comes out clean (a few crumbs are fine).

Step 9: Allow cakes to cool in the muffin tins for a few minutes before inverting onto a cooling rack to cool. If any of the pineapple chunks stick in the muffin tin, simply use a fork or spatula to scoop them out of the muffin cup and put them back into their place on the mini cake.

5 from 5 votes

Pineapple Upside Down Mini Cakes

Author Andrea + Stef

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

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Delicious little pineapple upside down mini cakes with a cherry on top. Quick and easy to make.

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Ingredients

  

1x2x3x

• ▢ ½ cup salted butter melted
• ▢ ¾ cup packed light brown sugar
• ▢ 20 oz. can of pineapple chunks reserve the liquid
• ▢ 24 maraschino cherries
• ▢ 1 box yellow cake mix
• ▢ 3 large eggs
• ▢ ½ cup vegetable oil
• ▢ 1 cup pineapple juice (use reserved liquid from the can of pineapple chunks)
• ▢ ½ cup sour cream

Instructions

• Preheat oven to 350°F.
• Spray 2 12-cup muffin tins with non-stick cooking spray or grease with butter and set aside.
• Stir together melted butter and brown sugar. Spoon 1 teaspoon of this mixture into each muffin tin cup. It should spread to coat the bottom of each cup.
• Slice pineapple chunks in half if the brand you have is particularly chunky (about ¼" thickness is good). Arrange four pieces of pineapple chunks and one maraschino cherry in the bottom of each muffin cup. (Do not discard the juice from the can of pineapple chunks – it will be used in the cupcake batter).
• In a mixing bowl or bowl of a standing mixer, beat together dry cake mix, eggs, oil, sour cream, and 1 cup of pineapple juice. If there is not enough juice reserved from the can, supplement with water to make 1 cup of liquid.
• Beat for 2 minutes on medium speed until the batter is thick and fluffy.
• Divide batter between the 24 muffin tin cups, making sure not to disturb the pineapple/cherry pattern when you add the batter.
• Bake for 20-25 minutes or until a toothpick inserted into the cupcake comes out clean (a few crumbs are fine).
• Allow cakes to cool in the muffin tins for a few minutes before inverting onto a cooling rack to cool. If any of the pineapple chunks stick in the muffin tin, simply use a fork or spatula to scoop them out of the muffin cup and put them back into their place on the mini cake.

Notes

There is enough batter to make 24 cupcakes or you can make 12 cupcakes and 1 round Pineapple Upside Down Cake (Girl Inspired link).

Nutrition

Calories: 221kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 196mg | Potassium: 125mg | Fiber: 1g | Sugar: 20g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg

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