Best Pineapple Upside Down Muffin 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

PINEAPPLE UPSIDE-DOWN MUFFINS



Pineapple Upside-Down Muffins image

For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. -Suzeanne Longwill, Ortonville, Michigan

Provided by Taste of Home

Time 35m

Yield about 3 dozen mini muffins or 10 regular muffins.

Number Of Ingredients 10

1 can (8 ounces) crushed pineapple
1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup vanilla yogurt
1/4 cup canola oil
5 teaspoons brown sugar
18 to 20 maraschino cherries, halved

Steps:

  • Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

PINEAPPLE UPSIDE DOWN CUPCAKES



Pineapple Upside Down Cupcakes image

Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!

Provided by Bri

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 10

cooking spray
½ cup butter, melted
1 ½ cups brown sugar
24 maraschino cherries
1 (20 ounce) can crushed pineapple
1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
3 eggs
1 ⅓ cups pineapple juice
⅓ cup vegetable oil
1 tablespoon confectioners' sugar for dusting, or as needed

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.
  • Line a work surface with waxed paper.
  • Spoon 1 teaspoon melted butter 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.
  • Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
  • Mix pineapple cake mix, eggs, pineapple juice, 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 pineapple 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 before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 38.6 g, Cholesterol 33.4 mg, Fat 9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 174.1 mg, Sugar 28.4 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.

PINEAPPLE UPSIDE-DOWN MUFFINS



Pineapple Upside-Down Muffins image

These muffins have just about everything! Very healthy and YUMMY!

Provided by Andrea

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 19

1 (10 ounce) can pineapple slices in juice, drained
2 tablespoons brown sugar
2 tablespoons chopped walnuts
½ cup regular rolled oats
¾ cup whole wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
2 eggs
½ cup packed light brown sugar
¼ cup canola oil
2 tablespoons pineapple juice
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple
1 cup grated carrot
¾ cup raisins
¼ cup chopped walnuts

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
  • Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
  • In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
  • Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 207.5 mg, Sugar 24.3 g

PINEAPPLE UPSIDE DOWN MUFFINS



Pineapple Upside Down Muffins image

Make and share this Pineapple Upside Down Muffins recipe from Food.com.

Provided by SoupCookie

Categories     Dessert

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

4 tablespoons reduced fat margarine
1/2 cup brown sugar
1 teaspoon cinnamon
1 (8 ounce) can pineapple slices
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
6 tablespoons reduced fat margarine
1 cup sugar
2 teaspoons vanilla
2 large egg whites
1/2 cup pineapple juice (reserved from can)
1/2 cup low-fat milk

Steps:

  • In a small pan melt margarine over medium heat. Add brown sugar and cinnamon, stir until sugar has melted. Remove from heat.
  • Grease muffin tin (do not use liners).
  • Break pineapple slices in half and arrange in muffin tin. The broken halves should over-lap eachother within one muffin round.
  • Pour a tablespoon or so of brown sugar mix over each pineapple slice.
  • Preheat oven to 350°F.
  • Cakey part: In a large bowl, sift flour and baking powder; set aside.
  • In a medium bowl beat margarine and sugar until light and fluffy.
  • Stir vanilla into butter/sugar mix, then, add the egg whites and beat well.
  • In a small bowl, combine the pineapple juice and milk.
  • Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
  • Stir until it's just combined -- don't over mix.
  • Pour batter into mufin tin over topping mix.
  • Bake for 20 minute or until muffin is done ( i use the toothpick test).
  • Let cool for 5 minute and run the edges of muffins with an icing knife and carefully lift out muffins -- transfer to plate.
  • Eat'em hot or cool -- YUM!

Nutrition Facts : Calories 203.1, Fat 2.7, SaturatedFat 0.5, Cholesterol 0.5, Sodium 169.3, Carbohydrate 42.4, Fiber 0.8, Sugar 29.1, Protein 2.7

PINEAPPLE UPSIDE-DOWN CUPCAKES



Pineapple Upside-Down Cupcakes image

Everyone loves cupcakes, and no one can resist pineapple upside-down cake. We've found a way to brings these favorites together in a sure-to-please treat.

Provided by By Jessica Walker

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 7

1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half

Steps:

  • Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
  • Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 18 g, TransFat 0 g

PINEAPPLE UPSIDE-DOWN CUPCAKES



Pineapple Upside-Down Cupcakes image

Just like the cake but in cupcake form. Just as good, yet smaller and healthier portions than a whole piece. Just be sure to eat it upside-down.

Provided by Mrs.Joe Jonas

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 (15.25 ounce) package yellow cake mix
1 cup water
½ cup vegetable oil
3 eggs
1 (12.5 ounce) can pineapple tidbits in juice, drained and juice reserved
1 cup brown sugar, or as needed
½ cup butter, melted
1 (16.5 ounce) can pitted cherries, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  • Beat cake mix, water, oil, and eggs together with an electric mixer in large bowl on low speed 30 seconds, increase speed to medium speed and beat for 2 minutes. Pour reserved pineapple juice into cake mix and beat until combined.
  • Sprinkle brown sugar evenly in each muffin cup. Drizzle butter evenly over brown sugar. Place pineapple tidbits and 1 cherry atop the brown sugar mixture. Pour cake batter over pineapple tidbits.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 56.2 g, Cholesterol 67.6 mg, Fat 22.2 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 315.7 mg, Sugar 42.5 g

PINEAPPLE UPSIDE-DOWN CUPCAKES



Pineapple Upside-Down Cupcakes image

I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. -Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1 dozen jumbo cupcakes.

Number Of Ingredients 15

6 tablespoons butter, cubed
1 cup packed light brown sugar
2 tablespoons light corn syrup
12 slices pineapple, drained
12 maraschino cherries, well drained
3 large eggs, room temperature
2 cups sugar
1 cup canola oil
1 cup sour cream
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Whipped topping, optional

Steps:

  • Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside., In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoon into each muffin cup; top each with a pineapple slice and a cherry., In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well. , Fill muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired.

Nutrition Facts : Calories 602 calories, Fat 29g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 264mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.

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