Pineapple Upside-Down Minis

READY IN: 40mins

I cut this out of a magazine or ad of some sort. Finally tried them and they are the perfect portion for a sweet dessert. I filled the muffin cups to the top with batter and did not have a problem with spilling; they actually spread out instead of up so they had a flat "top" to sit on once you flip them. (I used a yellow cake so the amounts for the juice, melted butter and eggs is based on that--use what is required based on the cake mix you use)

Top Review by mummamills

these turned out very well! only had a caramel cake mix, so I didnt add the pineapple juice.<br/>I cut a small piece from each pinapple ring, so that the ring sat flat in my texas muffin tins. I chopped up the others and cooked them in silicone patty cake cups. The only thing I would change is to add a little less butter next time, as it bubbled around the muffin and made them go lopsided. :) small price to pay for the great taste :)<br/>made for Aussie swap May 2013

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Drain pineapple, reserving juice.
  3. Mix melted butter or margarine and brown sugar.
  4. Evenly divide sugar mixture (about 1 1/2 tsp each) into 18 muffin cups (not minis) sprayed with cooking spray.
  5. Press lightly drained pineapple slices into sugar mixture.
  6. Place cherries in center of pineapple, cut side up.
  7. Prepare cake mix according to box, replacing water with the reserved pineapple juice.
  8. Pour 1/3 cup batter into each muffin cup.
  9. Bake for 20-25 minutes or until tester inserted comes out clean.
  10. Cool 5 minutes or until cool enough to handle.
  11. *Use knife to run around edges to loosen cakes and invert onto cookie sheet. -OR- I just let them sit for five minutes and then flipped the pan upside down on a cookie sheet and they fell right out.*.

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