MINI PINEAPPLE UPSIDE DOWN CAKES
This easy mini pineapple upside down cakes recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
MINI PINEAPPLE UPSIDE DOWN CAKES
This easy mini pineapple upside down cakes recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Ingredients
Method
- Prepare the oven. Preheat it to 350 degrees F.
- Using non-stick cooking spray, grease the muffin tins. Also, open the cans of pineapple and make sure to keep the juice.
- Combine the melted butter with brown sugar until well blended. To the bottom of each muffin cup, add a spoonful of the mixture, evenly distributing it.
- Following the package directions ready the cake mix except using the juice from the canned pineapple instead of water.
- To the bottom of each muffin cup, add a well-drained pineapple slice. Then, in the centre of each pineapple, put a cherry cut side up. Lastly, pour each muffin cup with about 1/4 to 1/3 cupcake batter.
- Place in the preheated oven and bake for about 20 to 25 minutes until the tops are golden and a toothpick inserted in the centre of the cake comes out clean.
- When done, remove from the oven and allow the cakes to cool for at least 5 minutes. If needed, you can loosen the edges, placing a cookie sheet on top of the muffin pan to get ready to flip the mini cakes over.
- Notes:
- For this recipe, make sure to use a jumbo muffin pan because the regular muffin is not huge enough.
- You can make 18 mini cakes, but you could also make 6 mini upside-down cakes or a 9-inch round upside-down cake.
Tips for the Best MINI PINEAPPLE UPSIDE DOWN CAKES
- Pre-heat & Prep: Always gather all ingredients before cooking mini pineapple upside down cakes.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
