Description
These delightful mini pineapple upside-down cakes are quick and easy to make, featuring a buttery brown sugar topping, sweet pineapple slices, and cherries for a perfect individual dessert.
Ingredients
- 1 box yellow cake mix
- 2 cans (20-ounce each) pineapple slices, juice reserved
- Maraschino cherries, halved
- 2/3 cup brown sugar
- 1/3 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease the muffin tins with non-stick cooking spray. Reserve the juice from the canned pineapple.
- In a bowl, mix the melted butter with the brown sugar until well combined. Spoon a portion of the mixture into the bottom of each muffin cup.
- Prepare the cake mix according to the package instructions, replacing the water with the reserved pineapple juice.
- Place a drained pineapple slice in each muffin cup. Add a cherry half, cut side up, into the center of each pineapple slice.
- Pour about 1/4 to 1/3 cup of cake batter into each muffin cup, covering the fruit.
- Bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cakes cool for at least 5 minutes. If needed, loosen the edges with a knife, place a cookie sheet on top, and flip the muffin pan to release the mini cakes.
Notes
- Use cupcake liners if you want easier cleanup, but they may affect the caramelized topping.
- Check for doneness with a toothpick starting at 20 minutes.
- Serve warm or at room temperature for best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 230
- Sugar: 24g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
