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Pineapple Upside-Down Salted Caramel Bundt Cakes

By Tieghan Gerard
Created January 10, 2017
These mini pineapple upside-down cake flavor bombs will blow that boring cookie tray out of the water.

Bisquick’s® Quick Pineapple Upside-Down Cake is a classic recipe that shouts Merry Christmas! Its caramelized cranberry and pineapple top makes it a real showstopper. It’s a near perfect dessert, but not so easy to eat at a casual holiday party. I decided to get this dessert party-ready by making it mini and adding a drizzle of salted caramel sauce. 

First, gather all your ingredients.


Heat an 8-inch skillet over high heat. Add butter, brown sugar and pineapple to skillet. Let pineapple sit undisturbed 1 to 2 minutes, then stir. Add pecans, cooking and stirring frequently for 2 to 3 minutes. Once pineapple is slightly golden in color, remove pan from heat; add 1 rounded tablespoon salted caramel sauce and the cranberries. Stir to incorporate.


Divide the mixture evenly into the bottom of the greased mini fluted cake pan. If you don’t have one on hand, this recipe can be made in a 12-cup muffin pan.


Add all of the remaining ingredients, except the caramel sauce, to a bowl and beat until completely smooth.


Pour batter over pineapple and cranberries, filling cups half full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Carefully loosen sides of cakes. Immediately place heatproof serving plate (or cookie sheet) upside down over pan; turn plate and pan over. Leave pan upside down for a few minutes so brown sugar/caramel mixture can drizzle over cakes.


I like to tap the pan against the surface below to make sure the cakes have loosened from the molds before I slowly remove the pan. 

You’re left with 12 beautiful pineapple upside-down mini cakes. All that’s needed is a drizzle of warm caramel sauce and a sprinkle of sea salt!