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    Mini Pineapple upside down cakes

    3y
    3y Saved to Postres

    9 comments

    • Lysa Fulbright

      Mini pineapple upside down cakes. I used this as a presentation idea only, I did not follow the recipe given. I used boxed pineapple cake mix. NOTE: To be able to use the pineapple rings as shown, you must bake in JUMBO muffin tins! If using regular-sized muffin tins, cut pineapple rings into wedges (or just use pineapple chunks or crushed pineapple instead). But the taste is just fabulous any which way! Big Thumbs Up from all my gal-pals!

    • Katie Gardipee

      Mini pineapple upside down cakes- Now I want a jumbo muffin tin just to make these!!!

    • Shawna Thompson

      Mini Pineapple Upside Down Cakes. What a good excuse to use my jumbo muffin tins!

    • Casey Brown

      Mini pineapple upside down cakes...bake these and pack them for a sweet treat!

    • Lesli Harker

      Mini Pineapple upside down cakes---Who has a jumbo muffin tin I can borrow?

    • Louise Harris

      Mini pineapple upside-down cakes. Need jumbo muffin tin.

    • Paige Lauri

      Individual Pineapple Upsidedown Cake Cake Ingredients: 2 eggs 2/3 C white sugar 4 T pineapple juice 2/3 C all purpose flour 1 tsp baking powder 1/4 tsp salt Topping: 1/2 stick butter 2/3 C brown sugar 1-can pineapple rings 6-maraschino cherries Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray. In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes. In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute. Place a pineapple ring in the bottom of each jumbo muffin tin. Add a cherry in the middle of each pineapple. Spoon over a layer of the warm brown sugar mixture. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits. Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. This is the hard part...waiting for warm cakes to finish baking. Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over. Place wire rack of cakes on baking sheet to cool.

    • LeeAnne Moody

      Yummy desserts!!!!

    • Shadra Llewellyn

      Mini pineapple upside down cakes: Pineapple slice, cherry, brown sugar, batter. Perfect for an Easter dessert table. YUM...brown sugar topping with pineapples and cake...brings back so many childhood memories. My mom made the best pineapple upside down cake. She would always use a cast iron skillet so the topping was nice and caramelized on top. This is my mom's tried and true recipe. I just used muffin tins instead of a cast iron skillet. I really like individual little desserts. My girls can easily help themselves and they look pretty fancy. I decided to try this recipe using jumbo muffin tins and regular muffin tins. This recipe will make a batch of 6 jumbo size or 8 muffin size cakes. Cake Ingredients: 2 eggs 2/3 C white sugar 4 Tbsp pineapple juice 2/3 C all purpose flour 1 tsp baking powder 1/4 tsp salt Topping: 1/4 cup butter (1/2 stick or 4 Tbsp) 2/3 C brown sugar 1-can pineapple rings 6-maraschino cherries Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray. In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes. In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits. Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean. This is the hard part...waiting for warm cakes to finish baking. Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.

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