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Mini Pineapple Upside-Down Cakes

I have made pineapple upside-down cake before, but I thought these mini cakes would be cute and fun.

Mini Pineapple Upside-Down Cakes

Mini Pineapple Upside-Down Cakes

Special Easter Dessert

At a time like this, when the whole world is shut down due to the coronavirus, a lot of plans and holidays have been put on hold. I think it's important to keep as much normalcy as possible.

Since this is Easter week and we can't be together with my family, I wanted to do something special. So I made my Easter pizza, which I make every year for this holiday. I also wanted to make a special dessert with pineapple. I love having pineapple around Easter—mostly because I cook my ham with pineapple—so I decided to make mini pineapple upside-down cakes. I usually make this cake in a large cake pan with pineapple rings, but I thought that mini cakes would be easier to transport, not to mention cute. I had never made cakes in these little molds before, and I hoped they would come out well. Fortunately, they did!

Each of my daughters stopped over to pick up some Easter pizza and mini cakes, which I had wrapped up really well. They picked up the food from my porch and took it home. We did get to see them through the glass on the door, which was nice. It made me feel like I was able to do something special for them for Easter.

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Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

12 mini cakes

Ingredients

  • 12 maraschino cherries
  • 1 (20-ounce) can pineapple chunks, chopped (and juice drained and saved)
  • 1 box yellow cake mix
  • 12 teaspoons butter, melted
  • 12 tablespoons brown sugar

Note: Save the pineapple juice from the can of pineapple chunks and use it in the cake mix instead of the water. It gives the cake a little more flavor.

Instructions

  1. Preheat oven to 350 degrees. Spray 12 mini cake molds or 24 muffin cups with cooking spray.
  2. Spoon 1 teaspoon melted butter into the bottom of each sprayed cake mold or muffin cup.
  3. Spoon 1 tablespoon brown sugar in each muffin cup.
  4. Press a maraschino cherry into the center of the brown sugar.
  5. Spoon a heaping tablespoon of the crushed or chopped pineapple over the cherry and brown sugar.
  6. Mix cake mix according to the package directions, replacing the water with the reserved pineapple juice.
  7. Spoon pineapple cake batter into the cake molds or muffin cups, filling them almost to the top.
  8. Bake in the preheated oven on the middle rack until a toothpick inserted into the center of a cake comes out clean, about 20 minutes.
  9. Allow cakes to cool at least 5 minutes before inverting them onto a tray.

© 2020 Rachel L Alba

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