Pineapple Upside Down Cakes-Mini

  • Mini Pineapple Upside Down Cakes

    2 eggs
    2/3 C white sugar
    4 Tbsp pineapple juice
    2/3 C all purpose flour
    1 tsp baking powder
    1/4 tsp salt

    Topping:

    1/4 cup butter (1/2 stick or 4 Tbsp)
    2/3 C brown sugar
    1-can pineapple rings
    6-maraschino cherries

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

    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.

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

    Spoon a 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 down the rings to fit or just use pineapple pieces.
  • This recipe has won a Blue Ribbon
    Happy6 has given this recipe a Blue Ribbon!

    Congrats Bilby!!

    Thank you Caroline for being a recipe tester and testing this recipe.
  • Great mini cakes to make with kids. My grand daughter enjoyed making them and eating then. Her brothers enjoyed them too! Very good and easy to make. Ken and I had ours with our morning coffee.
  • Glad they were tasty, sounds good with coffee