Mini Pineapple Upside Down Cakes

4.5
( 2 reviews )
Review
Cooking Mode
12
Ingredients
15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #5162

April 12, 2012

Categories: Desserts, Pineapple, Baby Shower, more

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"This is such a wonderful recipe, I found it on Big Mamas Home Kitchen Blog. This is so delicious and so pretty. Great for parties! Easy too!"

Original is 12 servings
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Ingredients

  • CAKE
  • TOPPING

Nutritional

  • Serving Size: 1 (160 g)
  • Calories 423
  • Total Fat - 14.5 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 48.6 mg
  • Sodium - 341 mg
  • Total Carbohydrate - 71.6 g
  • Dietary Fiber - 1.2 g
  • Sugars - 27.3 g
  • Protein - 4.8 g
  • Calcium - 57.7 mg
  • Iron - 1.6 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0.2 mg


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Step by Step Method

Step 1

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.

Step 2

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 mix for 2 more minutes.

Step 3

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Step 4

Cut the pineapple chunks in half and place 5 around the bottom of the muffin tins in a circle. Place cherry half in the middle of each.

Step 5

Spoon over a layer of the warm brown sugar mixture. Pour cake mixture over to fill muffin tin 3/4 of the way full.

Step 6

Bake regular cakes for 20 minutes. (You can use pineapple rings and a jumbo muffin pan. Bake those for 25 minutes.)

Step 7

Let sit for 3 minutes and then using a knife, go around each cake and then use a cookie sheet to invert the little cakes. Serve warm or cool. Delicious!

Tips


No special items needed.

2 Reviews

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Luv2Kook

I made 6 instead of 12 and just cut all the ingredients in half. They are sweet and so delicious and my company loved them. They looked so pretty on the plate I served them on. My niece was surprised you could make these as cupcakes instead of one big cake. I told her, "I guess nothing is impossible".

5.0

review by:
(10 Feb 2014)
Engrossed

Very Yummy cute individual cakes! Mine turned out just like Dissie's photo. I stirred everything by hand so I didn't have to wake up my sleeping toddler...in my opinion it doesn't need to be beat for as long as the directions say. Unfortunately the white sugar amount wasn't listed when I was making them, so I guessed at only 1/3 cup. They did turn out lightly sweet which went well with the ultra sweet pineapple and brown sugar. A friend of mine came by and it was her first time trying pineapple upside down cake and she loved it...she liked that it wasn't overly sweet. For me, compared to the kind I've made in my cast iron pan, I was missing that more crispy carmely brown sugar texture as the topping, but that would be impossible to achieve in the muffin tins. My brown sugar sauce was nice and thick, but got thinned out by the pineapple. Also, they came out of the muffin tins nicely, but I did have to replace the fallen pineapple bits on them. Made for the Billboard recipe tag game.

4.0

review by:
(25 Apr 2012)
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