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!
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!
