It's a bit more difficult than making a regular cake, but it doesn't take too long to portion out each mini cake. Be sure to push the cherry through the pineapple in order for it to be visible when you flip the pan.
The original recipe said to add 1/4 cup of cake batter to each muffin cup which was way too much. The batter was even with the top of the muffin cup before baking, when it should really only be about 2/3 full.
My second muffin pan recently bit the dust, so I used my mini muffin pan instead. Not sure what this version would be called...mini mini cakes? I really liked the bite size version but half a cherry was a bit too much for this miniature treat.
I had never heard of putting whipped cream on pineapple upside-down cake until a friend told me that's how she serves it. Sure enough, whipped cream tastes great with this cake.
Mini Pineapple Upside-Down Cakes
Prep Time: 25 minutes
Cook Time: 20-25 minutes
Ingredients (24 servings)
- 1/3 cup butter, melted
- 2/3 cup packed brown sugar
- 20 oz crushed pineapple, drained
- 12 maraschino cherries, cut in half
- 1 package yellow or pineapple cake mix (plus eggs, oil and water as called for in the package directions)
- Heat oven to 350 degrees. Thoroughly spray two muffin pans with nonstick cooking spray.
- In a small bowl, stir together the melted butter and brown sugar. Then evenly divide the mixture into 24 muffins cups (approximately 1 teaspoon each).
- Next divide the drained pineapple over the sugar mixture (approximately 2 teaspoons each - a small cookie scoop works well). Then place cherries in the center, sliced side up, pushing each down through the pineapple.
- Prepare cake mix according to package directions, then spoon over pineapple, filling each cup 2/3 full.
- Bake for 20 to 25 minutes, until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges and invert onto cookie sheets by placing a cookie sheet flush against the muffin pan and then flipping it.
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