Mini Pineapple Upside Down Cakes
Delightful mini cakes featuring sweet, caramelized pineapple atop a buttery cake, perfect for any occasion.
Ingredients
For the cake base
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
For the topping
- 3/4 cup brown sugar
- 1 can (20 oz) pineapple rings, drained
- 12 pieces maraschino cherries (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing it with non-stick spray or lining it with paper liners.
- In a small bowl, mix the melted butter and brown sugar until well combined. Spoon about 1 tablespoon of this mixture into each muffin cup.
- Place a pineapple ring on top of the butter and sugar mixture in each cup. If the rings are too large, trim them to fit. Place a maraschino cherry in the center of each pineapple ring, if using.
- Prepare the cake batter according to the instructions on the box. Pour the batter over the pineapple rings, filling each cup about 2/3 full.
Baking
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Allow the cakes to cool in the pan for 5 minutes. Then, carefully invert the muffin tin onto a baking sheet or serving platter to release the cakes. Serve warm or at room temperature.
Notes
Ensure the butter and sugar mixture is evenly distributed in each muffin cup for a consistent caramelized topping. Use fresh pineapple rings for a more vibrant flavor, but canned rings work perfectly. Do not overfill the muffin cups to prevent overflow during baking. For extra flavor, add a sprinkle of cinnamon or nutmeg to the butter and sugar mix.