Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mini Bourbon Pineapple Upside Down Cakes Recipe
    Lost? Site Map

    Mini Bourbon Pineapple Upside Down Cakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Raquel Grinnell's Note:

    This is a riff off of a Duncan Hines recipe, as it uses a cake mix. I made a few changes and added bourbon for extra flavor. It is easy and tasty!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 24



    Units: US | Metric


    1. 1
      Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
    2. 2
      Spray 24 muffin cups with cooking spray.
    3. 3
      Spoon 1 teaspoon melted butter and 1/2 teaspoon bourbon into the bottom of each sprayed muffin cup.
    4. 4
      Spoon 1 tablespoon brown sugar in each muffin cup.
    5. 5
      Press a maraschino cherry into the center of the brown sugar in each muffin cup.
    6. 6
      Drain pineapple, saving the juice (there should be about a cup). Cut each chunk in half and surround cherry with four pieces, one on each side, covering the bottom of the muffin cup.
    7. 7
      Mix yellow cake mix, eggs, pineapple juice, bourbon and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
    8. 8
      Pour cake batter into the muffin cups, filling them to the top; do not overfill.
    9. 9
      Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
    10. 10
      Allow cupcakes to cool at least 5 minutes on a rack. Then run a small sharp knife around each cake to loosen before inverting muffin cups forcefully (with a bang!) over a large piece of waxed paper on your counter to release. Some pineapple pieces may stick to bottom, just put them back on the cakes. Serve with pineapple/cherry side up.

    Ratings & Reviews:


    Nutritional Facts for Mini Bourbon Pineapple Upside Down Cakes

    Serving Size: 1 (93 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 259.0
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 3.4 g
    Cholesterol 33.8 mg
    Sodium 189.0 mg
    Total Carbohydrate 37.5 g
    Dietary Fiber 0.6 g
    Sugars 29.1 g
    Protein 1.9 g

    Ideas from


    Over 475,000 Recipes Network of Sites