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Pineapple Upside-Down Mini-Cakes

Blogger Angie McGowan of Eclectic Recipes shares a fun way to make individual pineapple upside-down cakes.

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Prep Time 15 min
Total Time 60 min
Servings 12

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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 4/10/2013 9:49:36 PM REPORT ABUSE gfeater said:

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These look great. Can I use B C Gluten free yellow cake mix and get same results?

This reply was: Helpful Inspiring

Posted 1/26/2013 2:46:20 PM REPORT ABUSE cdhittle said:

Rating:

I like to serve them with whip cream on the side. Then sprinkle some toasted coconut on the whip cream.

This reply was: Helpful Inspiring

Posted 1/24/2013 2:23:20 PM REPORT ABUSE Seereeoslee said:

Rating:

We just made these as 24 cupcakes. Each cupcake got 1/2 teaspoon of butter and 1.5 teaspoon brown sugar and we used pineapple tidbits instead of slices. We divided the batter in to two bowls and added just enough of the cherry juice to one to turn it pink and give it a little bit of cheery flavor. The bake time was a little shorter, around 25 min.

This reply was: Helpful Inspiring