These Mini Pineapple Upside Down Cakes are perfect for serving up a yummy individual dessert. They are both super simple and super tasty. Such a fun twist on the traditional pineapple upside down cake.

My hub’s favorite dessert is a pineapple upside down cake. I just now realized I have never shared a pineapple upside down cake with all of you here on my blog. I am in disbelief because the hubby will make them so frequently. I am sure that I must have had a mental block. Last week, I decided to surprise him with his favorite dessert. He was out doing some shopping so I figured it was safe to make them quickly and get the pics finished to share with you. Unfortunately, it was one of those sunshine one minute, clouds the next sort of days. I was unable to get the pictures taken before he was back from the store. As I had imagined, it was quite difficult keeping him off these little cakes. Holding him back for hours became a challenge, ha ha.

Pineapple upside down cakes are so simple. We always start our recipe with a classic yellow boxed cake mix. The brown sugar and butter bake into a gooey and slightly crusty coating that makes the cake so flavorful.

As a child, I always loved snagging all the cherries off my grandmothers pineapple upside down cakes. Looking back, that must have been so disappointing for the adults that were looking forward to the cherry on their slice of cake, ha ha. These mini pineapple upside down cakes allow everyone to get their own cherry so everyone gets to enjoy all the flavor combinations. You can even toss on some whipped cream and an additional cherry to push them over the top.

There are only a few simple ingredients needed to make a super quick batch of mini pineapple upside down cakes.  You can have these miniature desserts ready in no time at all.

20 oz canned Pineapples
1 box Yellow Cake Mix
1/2 cup Vegetable Oil
3 Eggs
1/3 cup melted Butter
2/3 cup Brown Sugar
24 Maraschino Cherries

1.Preheat oven to 350.
2.In using pineapple rings, cut them into quarters.
3.Spray muffin pan with non stick spray.
4.Combine cake mix, oil, eggs and pineapple juice in a bowl and beat on low until incorporated.
5.In another bowl combine melted butter and brown sugar and stir until blended.
6.Spoon 2 teaspoons of butter mixture into each cup.
7.Place pineapple pieces in a circle around bottom with cherry in center.
8.Fill each cup 2/3 full with batter.
9.Bake 20-25 minutes or until toothpick inserted in center comes out clean.
10.Allow to cool in pan for 5 minutes.
11.Run a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes.

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