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Pineapple Upside-Down Mini-Cakes

 4 Ratings
6 Comments
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 12

Take one classic American dessert recipe, and add a modern touch by serving it as individually sized cakes. These mini desserts can be made with fresh or canned pineapple.

Angie McGowan Recipe by Angie McGowan
June 4, 2012

Ingredients

1/4
cup butter, melted
3/4
cup packed brown sugar
3
cans (8 oz each) pineapple slices in juice, drained reserving juice
12
maraschino cherries
1
box Betty Crocker™ SuperMoist™ yellow cake mix
1
cup pineapple juice (from cans of pineapple)
1/2
cup vegetable oil
3
eggs

Directions

  • 1 Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
  • 2 In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
  • 3 Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
  • 4 Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.

Expert Tips

These pineapple upside-down mini cakes can also be made with Betty Crocker® SuperMoist® butter recipe or white cake mix.

These mini cakes can even be made with fresh pineapple. Just core and slice a fresh pineapple, and use in place of the canned pineapple slices.

Nutrition Information

No nutrition information available for this recipe.

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