Best Mini Pineapple Upside Down Cakes Recipes

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PINEAPPLE UPSIDE-DOWN MINI-CAKES



Pineapple Upside-Down Mini-Cakes image

Take one classic American dessert recipe, and add a modern touch by serving it as individually sized cakes. These mini desserts can be made with fresh or canned pineapple.

Provided by By Angie McGowan

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 8

1/4 cup butter, melted
3/4 cup packed brown sugar
3 cans (8 oz each) pineapple slices in juice, drained reserving juice
12 maraschino cherries
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup pineapple juice (from cans of pineapple)
1/2 cup vegetable oil
3 eggs

Steps:

  • Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
  • In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
  • Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
  • Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.

Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 38 g, TransFat 0 g

MINI PINEAPPLE UPSIDE-DOWN CAKES



Mini Pineapple Upside-Down Cakes image

These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix makes them easy to bake anytime. -Cindy Colley, Othello, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 7

2/3 cup packed brown sugar
1/3 cup butter, melted
1 can (20 ounces) pineapple tidbits
12 maraschino cherries, halved
1 package yellow cake mix (regular size)
3 large eggs, room temperature
1/3 cup canola oil

Steps:

  • In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each., In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks to cool.

Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.

MINI PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CARAMEL SAUCE



Mini Pineapple Upside-Down Cakes with Rum Caramel Sauce image

Individual pineapple upside-down cakes sitting in a pool of decadent rum caramel are a guaranteed crowd-pleaser. Martha made this recipe on "Martha Bakes" episode 710.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6

Number Of Ingredients 16

3/4 cup granulated sugar
1/4 cup hot water
1 cup heavy cream
2 tablespoons dark rum
1 teaspoon pure vanilla extract
1 tablespoon cold unsalted butter
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for ramekins
1/2 cup packed dark-brown sugar
Kosher salt
Six 1/4-inch-thick slices fresh pineapple
1 cup granulated sugar
1 vanilla bean, scraped
2 large eggs
1 3/4 cups cake flour (not self-rising)
1 3/4 teaspoons baking powder
2/3 cup whole milk

Steps:

  • Make the rum caramel sauce: Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes. Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.
  • Make the cakes: Preheat oven to 350 degrees. Generously butter six 10-ounce (3 1/2-by-2 1/2-inch) ramekins and place on a rimmed baking sheet.
  • Melt 8 tablespoons butter in a small saucepan. Add brown sugar and a pinch of salt, and cook, stirring, until sugar is melted and sauce is smooth, about 3 minutes. Divide caramel mixture evenly between ramekins. Using a 3 1/2-inch round cutter, trim pineapple slices to fit into the bottom of each ramekin. Use a small round cutter to remove the core from pineapple rounds, and place one round in the bottom of each ramekin.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the remaining 10 tablespoons butter, granulated sugar, and vanilla seeds until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Whisk together flour, baking powder, and 1/2 teaspoon salt. Gradually add flour mixture to butter mixture in 3 additions, alternating with milk and starting and ending with flour mixture.
  • Divide batter between prepared ramekins. Bake until golden and a toothpick inserted into centers comes out clean, 30 to 35 minutes. Let cakes cool 1 minute before inverting onto serving plates. Serve warm with rum sauce.

EASY MINI PINEAPPLE UPSIDE-DOWN CAKES



Easy Mini Pineapple Upside-Down Cakes image

Personal-sized pineapple upside-down cakes, perfect for gift giving.

Provided by Linda In Da Kitchen

Categories     Pineapple Upside-Down Cake

Time 40m

Yield 24

Number Of Ingredients 8

3 (20 ounce) cans pineapple rings
¼ cup water, or as needed
¾ cup brown sugar
¼ cup unsalted butter, melted
1 (4 ounce) jar maraschino cherries
2 (15.25 ounce) packages yellow cake mix
⅔ cup vegetable oil
6 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 24 jumbo muffin cups.
  • Drain pineapple rings and pour juice into a 2-cup liquid measure. Add water, if needed, to reach 2 cups. Set aside.
  • Mix brown sugar and butter in a small bowl with a fork until completely combined. Divide mixture evenly between the prepared muffin cups. Place one pineapple ring in each cup and place a cherry in the center.
  • Combine cake mix, reserved pineapple juice-water mixture, oil, and eggs in a large mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Fill each muffin up 2/3 full with batter.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
  • Remove from the oven and immediately invert onto wire racks to cool.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 50.1 g, Cholesterol 52.3 mg, Fat 13.4 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 262.3 mg, Sugar 35 g

MINI PINEAPPLE UPSIDE DOWN CAKES



Mini Pineapple Upside Down Cakes image

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

Provided by ElizabethKnicely

Categories     Dessert

Time 55m

Yield 6 cakes, 6 serving(s)

Number Of Ingredients 10

2 eggs
2/3 cup white sugar
4 tablespoons pineapple juice
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter (1/2 stick or 4 tablespoons)
2/3 cup brown sugar
1 (14 ounce) can pineapple rings
6 maraschino cherries

Steps:

  • Preheat oven to 350°F 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 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 tidbits.
  • Bake for 30-35 minutes, until a wooden pick in the center of cakes comes out clean.

Nutrition Facts : Calories 368.3, Fat 9.5, SaturatedFat 5.4, Cholesterol 82.3, Sodium 257, Carbohydrate 69.2, Fiber 1.5, Sugar 55.5, Protein 4

PINEAPPLE UPSIDE-DOWN SALTED CARAMEL MINI BUNDT CAKES



Pineapple Upside-Down Salted Caramel Mini Bundt Cakes image

Even home-style favorites can benefit from a modern approach. This new take on pineapple upside-down cake gives it a "mini" makeover and adorns the individualized cakes with a sea salt and caramel sauce.

Provided by Tieghan Gerard

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons packed brown sugar
1 can (8 oz) pineapple slices or chunks, drained and chopped
2 tablespoons chopped pecans, if desired
1/2 cup salted caramel sauce (from a jar)
1 tablespoon dried cranberries, if desired
3/4 cup Original Bisquick™ mix
1/4 cup granulated sugar
1/4 cup milk
1 tablespoon vegetable oil
1 teaspoon vanilla
1 egg
Flaked sea salt

Steps:

  • Heat oven to 350°F. Grease 12-cup mini bundt cake pan. I recommend this Mini Bundt Pan.
  • Heat 8-inch skillet over high heat. Add butter, brown sugar and pineapple to skillet. Let pineapple sit undisturbed 1 to 2 minutes, then stir. Add pecans, cooking and stirring frequently 2 to 3 minutes. Once pineapple is slightly golden in color, remove pan from heat; add 1 rounded tablespoon salted caramel sauce and the cranberries. Stir to incorporate.
  • Divide mixture evenly among cups of mini bundt cake pan. Set aside.
  • In large bowl, beat Bisquick mix, granulated sugar, milk, oil, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cranberries, filling cups half full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Carefully loosen sides of cakes. Immediately place heatproof serving plate (or cookie sheet) upside down over pan; turn plate and pan over. Leave pan upside down for a few minutes so brown sugar/caramel mixture can drizzle over cakes. Then tap bottoms of cups to further loosen cakes from cups. Remove pan. Cool at least 10 minutes before serving. Drizzle each cake with remaining caramel sauce and a sprinkle of flaked sea salt.

Nutrition Facts : ServingSize 1 Serving

GLUTEN-FREE MINI PINEAPPLE UPSIDE DOWN CAKES



Gluten-Free Mini Pineapple Upside Down Cakes image

Try this gluten-free variation of the all-time classic dessert--made in a mini form!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 12

Number Of Ingredients 14

2 tablespoons butter
1/2 cup packed brown sugar
1 can (20 oz) pineapple slices, drained, trimmed to form small circles
6 maraschino cherries, halved
1 cup Betty Crocker™ Gluten Free all-purpose rice flour blend
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
1/3 cup butter
1/2 cup packed brown sugar
2 eggs
2 teaspoons gluten-free vanilla
1/2 cup low-fat buttermilk

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In 1-quart saucepan, melt 2 tablespoons butter. Stir in 1/2 cup brown sugar. Evenly divide mixture among muffin cups, about 1 rounded teaspoon per cup. Arrange trimmed pineapple slices on top of sugar mixture, and place a cherry, cut side up, in center of each. Set aside.
  • In small bowl, mix flour blend, xanthan gum, cinnamon, baking powder and salt. In large bowl, beat 1/3 cup butter and 1/2 cup brown sugar with electric mixer on medium speed until light and fluffy. Beat in eggs 1 at a time, until just combined. Stir in vanilla. On low speed, alternately stir in flour blend mixture and buttermilk; mix until just combined. Pour batter evenly into muffin cups (cups will be full). Place muffin pan on foil-lined cookie sheet.
  • Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. Turn cookie sheet upside down over pan, and carefully turn pan over to release cakes. Rearrange pineapple and cherries if needed. Serve warm.

Nutrition Facts : Calories 220, Carbohydrate 34 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Mini Cake, Sodium 200 mg, Sugar 24 g, TransFat 0 g

MINI BOURBON PINEAPPLE UPSIDE DOWN CAKES



Mini Bourbon Pineapple Upside Down Cakes image

This is a riff off of a Duncan Hines recipe, as it uses a cake mix. I made a few changes and added bourbon for extra flavor. It is easy and tasty!

Provided by Raquel Grinnell

Categories     Dessert

Time 45m

Yield 24 cakes, 24 serving(s)

Number Of Ingredients 11

cooking spray
1/2 cup butter, melted
1 1/2 cups brown sugar
1/4 cup Bourbon
24 maraschino cherries
1 (20 ounce) can pineapple chunks
1 (18 1/4 ounce) box yellow cake mix
3 eggs
1 cup pineapple juice
1/3 cup Bourbon
1/3 cup vegetable oil

Steps:

  • Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
  • Spray 24 muffin cups with cooking spray.
  • Spoon 1 teaspoon melted butter and 1/2 teaspoon bourbon into the bottom of each sprayed muffin cup.
  • Spoon 1 tablespoon brown sugar in each muffin cup.
  • Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  • Drain pineapple, saving the juice (there should be about a cup). Cut each chunk in half and surround cherry with four pieces, one on each side, covering the bottom of the muffin cup.
  • Mix yellow cake mix, eggs, pineapple juice, bourbon and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  • Pour cake batter into the muffin cups, filling them to the top; do not overfill.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  • Allow cupcakes to cool at least 5 minutes on a rack. Then run a small sharp knife around each cake to loosen before inverting muffin cups forcefully (with a bang!) over a large piece of waxed paper on your counter to release. Some pineapple pieces may stick to bottom, just put them back on the cakes. Serve with pineapple/cherry side up.

Nutrition Facts : Calories 259, Fat 10, SaturatedFat 3.4, Cholesterol 33.9, Sodium 189.1, Carbohydrate 37.5, Fiber 0.6, Sugar 29.1, Protein 1.9

PINEAPPLE UPSIDE-DOWN SALTED CARAMEL MINI BUNDT CAKES



Pineapple Upside-Down Salted Caramel Mini Bundt Cakes image

Blogger Tieghan Gerard of Half Baked Harvest takes the incredible flavors of the Bisquick® pineapple-upside down cake and transforms them into sweet-as-can-be mini bundt cakes.

Provided by @MakeItYours

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons packed brown sugar
1 can (8 oz) pineapple slices or chunks, drained and chopped
2 tablespoons chopped pecans, if desired
1/2 cup salted caramel sauce (from a jar)
1 tablespoon dried cranberries, if desired
3/4 cup Original Bisquick® mix
1/4 cup granulated sugar
1/4 cup milk
1 tablespoon vegetable oil
1 teaspoon vanilla
1 egg
Flaked sea salt

Steps:

  • Heat oven to 350°F. Grease 12-cup mini bundt cake pan. I recommend this Mini Bundt Pan.
  • Heat 8-inch skillet over high heat. Add butter, brown sugar and pineapple to skillet. Let pineapple sit undisturbed 1 to 2 minutes, then stir. Add pecans, cooking and stirring frequently 2 to 3 minutes. Once pineapple is slightly golden in color, remove pan from heat; add 1 rounded tablespoon salted caramel sauce and the cranberries. Stir to incorporate.
  • Divide mixture evenly among cups of mini bundt cake pan. Set aside.
  • In large bowl, beat Bisquick mix, granulated sugar, milk, oil, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cranberries, filling cups half full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Carefully loosen sides of cakes. Immediately place heatproof serving plate (or cookie sheet) upside down over pan; turn plate and pan over. Leave pan upside down for a few minutes so brown sugar/caramel mixture can drizzle over cakes. Then tap bottoms of cups to further loosen cakes from cups. Remove pan. Cool at least 10 minutes before serving. Drizzle each cake with remaining caramel sauce and a sprinkle of flaked sea salt.

MINI UPSIDE DOWN PINEAPPLE CAKES



Mini Upside Down Pineapple Cakes image

Really good dessert for parties or a BBQ. It's just the right sized dessert for your stuffed guests. They disappear fast!

Provided by mydesigirl

Categories     Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 5

2 (20 ounce) cans pineapple, sliced
1/3 cup margarine, melted
2/3 cup brown sugar, packed
18 1/4 ounces yellow cake mix or 18 1/4 ounces pineapple cake mix
1/2 cup red raspberries or 1/2 cup maraschino cherry

Steps:

  • Preheat oven to 350 degrees.
  • Drain pineapple,reserving juice.
  • Stir together margarine and brown sugar.
  • Evenly divide sugar mixture into 20 (3 inch) greased muffin cups.
  • Arrange pineapple slices over sugar mixture.
  • Prepare cake mix according to package directions,replacing water with reserved juice.
  • Evenly pour batter into muffin cups.
  • Bake for 20-25 minutes or until toothpick comes out clean.
  • Cool 5 minutes.
  • Loosen edges and invert onto serving platter.
  • Place raspberry or cherry in the center of pineapple ring.

Nutrition Facts : Calories 196.3, Fat 6.1, SaturatedFat 1, Cholesterol 0.5, Sodium 208.9, Carbohydrate 35.2, Fiber 1.3, Sugar 23.9, Protein 1.5

MINI PINEAPPLE UPSIDE DOWN CAKES IN RAMEKINS - DESSERT FOR TWO



Mini Pineapple Upside Down Cakes in Ramekins - Dessert for Two image

Mini pineapple upside down cakes in ramekins. An easy recipe for two pineapple upside down cakes to serve two. Made in 10 ounce ramekins.

Provided by @MakeItYours

Number Of Ingredients 14

4 pineapple rings
4 pecan halves (or maraschino cherries, your choice)
2 tablespoons butter, plus extra for greasing ramekins
8 teaspoons brown sugar
2 teaspoons white sugar for ramekins
3 tablespoons butter, softened
8 teaspoons white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
1/2 cup unbleached flour
Pinch of salt
3/4 teaspoon baking powder
1/3 cup buttermilk

Steps:

  • Preheat the oven to 350° and butter and sugar two 8-ounce ramekins. First make the pineapple topping: In a small skillet over medium-low heat, melt the brown sugar and the butter. When the sugar is melted, divide between the two ramekins. Then, place one pineapple ring in the center of each ramekin. Slice up the remaining rings and arrange around the whole ring in order to cover the entire bottom of the ramekin. In the middle ring, place one pecan half with the curved side up. Split the remaining pecan halves to fill the other gaps in the pineapple rings. Set aside while making the cake batter. In a medium bowl, beat together the butter and sugar using an electric mixer. Add the extracts, then the egg, mixing well. Add the flour, pinch of salt, and baking powder. Beat well. Finally, add the buttermilk. Once combined, divide the batter evenly between the ramekins and bake for 30 minutes. Let cool 10-15 minutes before inverting onto plates.

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