Description
Indulge in the delightful charm of Mini Pineapple Upside Down Cakes, a perfect blend of tropical sweetness and cake decadence. These individual-sized treats are quick to prepare, taking just 40 minutes from start to finish. Each cake features a luscious caramelized pineapple topping, complemented by a moist yellow cake base. Whether you’re hosting a festive gathering or simply treating yourself on a busy weeknight, these mini cakes are sure to impress with their vibrant appearance and irresistible flavor. Serve them with whipped cream or fresh fruit for an extra touch of elegance!
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F and spray muffin tins with non-stick cooking spray.
- In a bowl, mix melted butter and brown sugar; spoon into muffin cups.
- Prepare the cake mix using pineapple juice instead of water as per package directions.
- Place one drained pineapple slice and half a maraschino cherry in each muffin cup.
- Pour 1/4 to 1/3 cup batter over the toppings in each tin.
- Bake for 20-25 minutes until golden brown; check doneness with a toothpick.
- Cool for 5 minutes before flipping onto a cookie sheet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg