Serves 12
45 min
Mini Pineapple Upside Down Cakes
Recipe GLPR41c45640033698
Delightful individual pineapple upside-down cakes baked in a muffin tin. Each tender yellow cake is topped with a buttery brown sugar glaze and a bright maraschino cherry nestled in the center of a pineapple slice. Perfect for portion-controlled desserts that look beautiful and taste delicious.
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Ingredients
2/3 cup packed brown sugar
1/3 cup butter, melted
2 (20 ounce) cans sliced pineapple in juice
3 large eggs
12 maraschino cherries
1/3 cup vegetable oil
1 (18.25 ounce) package yellow cake mix
Directions
Preheat your oven to 350 degrees F. Lightly spray all 12 cups of a standard muffin tin with nonstick cooking spray, ensuring each cup is well coated. Do not use paper liners, as the cakes need direct contact with the metal for proper caramelization.
Open both cans of sliced pineapple and drain them into a measuring cup. Reserve exactly 1 1/4 cups of the pineapple juice and set aside the pineapple slices.
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and the reserved 1 1/4 cups of pineapple juice. Stir until all ingredients are fully incorporated and the batter is smooth. Do not overmix.
In a separate small bowl, whisk together the melted butter and packed brown sugar until well combined.
Place about 1/2 tablespoon of the butter-brown sugar mixture into the bottom of each muffin cup, distributing evenly among all 12 cups.
Carefully press one pineapple slice into each muffin cup, fitting it snugly over the brown sugar mixture. Then press one maraschino cherry into the center of each pineapple slice.
Spoon the cake batter into each muffin cup, filling each cup approximately 2/3 full. Be careful not to overfill, as the batter will rise during baking.
Place the muffin tin in the preheated 350-degree F oven and bake for 20 to 25 minutes, until a toothpick inserted into the center of a cake comes out clean with no wet batter clinging to it.
Remove the muffin tin from the oven and let cool for just 1 to 2 minutes. Working quickly and carefully, place a wire cooling rack over the top of the muffin tin and invert together, allowing the cakes to turn out onto the rack with the pineapple-cherry topping facing up. Allow the cakes to cool completely on the wire rack before serving.
