Description
Indulge in the tropical delight of Mini Pineapple Upside Down Cakes, a charming dessert that brings the flavors of sunny beaches right to your table. These individual cakes feature a luscious layer of caramelized pineapple and maraschino cherries, all atop a moist yellow cake base. Perfect for any occasion, whether it’s a casual weeknight treat or an elegant dinner party, these mini cakes are quick and easy to prepare, making them a crowd-pleaser for guests of all ages. With just 15 minutes of prep time, you can impress everyone with this visually stunning dessert that’s as delicious as it is delightful.
Ingredients
Scale
- 2 cans pineapple slices (20 ounces each)
- 1/3 cup butter (melted)
- 2/3 cup brown sugar
- Maraschino cherries (cut in half)
- 1 box yellow cake mix
Instructions
- Preheat oven to 350F and spray muffin tins with non-stick cooking spray.
- In a mixing bowl, combine melted butter and brown sugar; distribute evenly into muffin cups.
- Prepare cake mix using pineapple juice instead of water for extra flavor.
- Place a drained pineapple slice and half a cherry in each cup.
- Fill with 1/4 to 1/3 cup cake batter.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Cool for 5 minutes before flipping onto a cookie sheet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cake (45g)
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg