Total Time
55mins
Prep 20 mins
Cook 35 mins

Found on Slice of Life's Facebook page, who credits http://www.bigmamashomekitchen.com/2010/10/mini-pineapple-upside-down-cakes.html

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Spray your muffin tins with non-stick cooking spray.
  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 turn mixer back on for 2 minutes.
  3. In a smal sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
  4. Spoon layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut dow the rings to fit or just use pineapple tidbits.
  5. Bake for 30-35 minutes, until a wooden pick in the center of cakes comes out clean.
Most Helpful

5 5

Absolutely delicious! It's a good thing this recipe makes just 6 mini cakes because we would eat them all! And we did!! It came out perfectly. When I flipped them onto a cooling rack I made sure a cookie sheet was underneath to catch all that brown sugar/butter syrup. Not because I didn't want a mess but because I wanted to redrip it over the cakes! Perfect! Don't forget to spray your pans before layering in the ingredients! ENJOY!

5 5

Wonderful individual cakes!!! I made this as written, using the jumbo pan, except we aren't big fans of maraschino cherries, so left them out. The cakes came out easily once I ran a knife around the outside, except most of the brown sugar stayed in the bottom, which worked out perfectly for my level of sweetness. Next time I would cut the butter and brown sugar in half, but that is my personal preference. Thanks for sharing the recipe. Made for New Kids On the Block Tag Game.