PREP TIME: 15 MINS | COOK TIME: 25 MINS | TOTAL TIME: 40 MINS | SERVINGS: 18
Talking about serving sunshine. These mini pineapple upside-down cakes are a burst of sunshine that will surely put a smile on everyone’s face. A sweet, classic dessert that is perfect for celebrations and parties.
This mini version of the classic pineapple upside-down cake is what I need! Super cute and tasty, not to mention easy and fun to make. This straight out of a box cake will change your life, and you do not need fresh pineapples, just the ones in the can. I am pretty sure, everyone will be impressed and obsessed with these mini cakes!
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Ingredients
2 cans pineapple slices 20 oz. cans
1 box yellow cake mix
maraschino cherries CUT IN HALF
1/3 cup butter MELTED
2/3 cup brown sugar
TO MAKE MINI PINEAPPLE UPSIDE-DOWN CAKES
Step 1: Ready the oven and preheat it to 350 degrees F.
Step 2: Grease the muffin tins with nonstick cooking spray. Keep the juice from the pineapple when you open the cans.
Step 3: Mix the melted butter and brown sugar until well combined. Add a spoonful of the mixture to the bottom of each muffin cup.
Step 4: Ready the cake mix according to package directions. Use the juice from the canned pineapple in place of water.
Step 5: Add a well-drained pineapple slice on each muffin cup and place a cherry, cut-side up, in the middle of each pineapple ring. Pour about 1/4 to 13 cupcake batter over each muffin cup.
Step 6: Bake for approximately 20 to 25 minutes or until the top of the cakes are golden, and a toothpick inserted in the middle of the cake comes out clean.
Step 7: Let the cakes cool in the pan for at least 5 minutes. To loosen the cakes, carefully run a knife around the edges of the cakes, then flip the cake onto a cooling rack.
Step 8: Serve the cakes either warm or at room temperature. Enjoy!
Ingredients
- 2 cans pineapple slices 20 oz. cans
- 1 box yellow cake mix
- maraschino cherries CUT IN HALF
- 1/3 cup butter MELTED
- 2/3 cup brown sugar
Instructions
Step 1: Ready the oven and preheat it to 350 degrees F.
Step 2: Grease the muffin tins with nonstick cooking spray. Keep the juice from the pineapple when you open the cans.
Step 3: Mix the melted butter and brown sugar until well combined. Add a spoonful of the mixture to the bottom of each muffin cup.
Step 4: Ready the cake mix according to package directions. Use the juice from the canned pineapple in place of water.
Step 5: Add a well-drained pineapple slice on each muffin cup and place a cherry, cut-side up, in the middle of each pineapple ring. Pour about 1/4 to 13 cupcake batter over each muffin cup.
Step 6: Bake for approximately 20 to 25 minutes or until the top of the cakes are golden, and a toothpick inserted in the middle of the cake comes out clean.
Step 7: Let the cakes cool in the pan for at least 5 minutes. To loosen the cakes, carefully run a knife around the edges of the cakes, then flip the cake onto a cooling rack.
Step 8: Serve the cakes either warm or at room temperature. Enjoy!
