Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes


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These mini pineapple upside down cakes are so cute. When you take a bite into this delicious treat it will taste just like a real pineapple!

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Time needed

30 min preparation + 1 hour cooking

Serving Size / Yield

6 servings


  • ¼ cup butter, melted
  • ¾ cup packed brown sugar
  • ½ a can of pineapple slices in juice, drained reserving juice
  • ¼ cup of maraschino cherries
  • 1 box yellow cake mix
  • ½ a cup of pineapple juice (from cans of pineapple)
  • 1/3 cup vegetable oil
  • 3 eggs

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Heat oven to 350°.
Place the butter, brown sugar, 1 pineapple slice, and 1 cherry in the center of each pineapple in each of the 6 ungreased large muffin cups.
In a large bowl, beat the cake mix, pineapple juice, oil and the eggs with an electric mixer on low speed until it is moistened. Then beat for 2 minutes on high speed and divide the batter evenly among the muffin cups.
Bake 30 to 35 minutes or until golden brown and cakes spring back when touched lightly in the center. Cool cakes in cups 5 to 10 minutes.
Place cookie sheet upside down over each muffin pan, then turn the cookie sheet and muffin pan over. Remove pan. Serve the cakes warm!

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