Mini Pineapple Upside Down Cakes

by LauraOB     Nov 12, 2011
Mini Pineapple Upside Down Cakes
Difficulty: Easy
Yield: 24 mini cakes
Prep Time: 10 Min(s)
Cook Time: 25 Min(s)
Ready In: 35 Min(s)
I originally found this on the back of a can of crushed pineapples....with a few adjustments, this recipe has become one of my favorite items to bring to a holiday potluck.
Recipes Tab
Reviews version Tab
2 cans of crushed pineapple [+]
1 box of pineapple cake mix (you may sub yellow cake mix) [+]
5 tablespoons of butter, melted [+]
2/3 cup of brown sugar [+]
24 maraschino cherries [+]


1. Drain pineapple. If using pineapple cake, discard juice.   If using yellow cake, reserve juice and use for the water portion of the cake mix.
2. In a small bowl, combine melted butter and brown sugar and mix well.
3. Preheat oven to 350 degress F and grease 4 muffin tins.   On the bottom of each muffin cup, spread approximately 1/4 - 1/2 teaspoon of brown sugar mix.
4. Evenly distribute pineapple to each muffin cup, and then place a cherry in the center.
5. Prepare batter according to directions on box.   Distribute batter evenly among the muffin cups, approximately 1 1/2 tablespoons per cup.
6. Bake for 25 minutes.
When done, let cool for 10 minutes then flip.
Follow Twitter Follow Facebook Share Recipe Today
Female Foodie
chastaj35 has just joined!
January 10
Female Foodie
Pmar has just joined!
January 08
Female Foodie
actorr6 has posted a review for Buffalo Chicken Chili
January 06
Female Foodie
actorr6 has posted a review for Buffalo Chicken Chili
January 06
Female Foodie
actorr6 has just joined!
January 06
United States > Minnesota

A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.
Cook Of Week