Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes
  • 2 cans pineapple slices 20 OUNCE CANS
  • 1/3 cup butter MELTED
  • 2/3 cup brown sugar
  • Maraschino cherries CUT IN HALF
  • 1 box yellow cake mix


  • Preheat the oven to 350F. Spray the muffin tins with non-stick cooking spray. Open the cans of pineapple and save the juice.
  • Mix together the melted butter and brown sugar until combined. Add a spoonful of the mixture to the bottom of each muffin cup, distributing it evenly.
  • Prepare the cake mix according to the package directions except instead of water, use the juice from the canned pineapple.
  • Add a well drained pineapple slice to the bottom of each muffin cup. Place half a maraschino cherry in the middle of each pineapple slice with the cut side facing up.
  • Add about 1/4 cup to 1/3 cup of cake batter into each muffin cup.
  • Bake at 350F for 20 to 25 minutes or until the tops have turned golden and a toothpick comes out clean.
  • Pull them out of the oven and let them cool for 5 minutes. Loosen the edges if needed, then place a cookie sheet on top of the muffin pan and carefully flip them over so the mini cakes come out onto the cookie sheet.

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