Best Pineapple Upside Down Yogurt Cup Recipes

PINEAPPLE UPSIDE-DOWN CAKE IN A MUG

Pineapple Upside-Down Cake in a Mug image

For those moments when you need cake ASAP, just grab a mug and you'll be digging into this adorable individual serving of pineapple upside-down cake in minutes.

Provided by Food Network Kitchen

Categories dessert

Time 10m

Yield 1 serving

Number Of Ingredients 11

Ingredients

2 tablespoons maple syrup or dark amber agave syrup
1 pineapple ring, well drained and patted dry
1 maraschino cherry, stemmed and patted dry
3 tablespoons all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
Pinch kosher salt
1 tablespoon plus 1 teaspoon milk
1 tablespoon plain Greek yogurt
1 1/2 teaspoons coconut oil, at room temperature
Whipped cream, for serving, optional

Steps:

Pour the syrup into the bottom of a microwave-safe mug wide enough to fit the pineapple ring. Put the pineapple ring in the mug and put the cherry in the middle of the ring.
Whisk together the flour, sugar, baking powder and salt in a small bowl.
Mix the milk, yogurt and coconut oil in a small bowl to combine. Add the dry ingredients to the wet and mix until just combined.
Spread the batter over the pineapple. Microwave in 30-second intervals until the cake is slightly domed and a toothpick inserted in the center comes out clean, about 90 seconds. Cool slightly; the cake should easily pull away from the sides of the mug. Invert the cake onto a plate and uncover. Serve with whipped cream if desired.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Easy Pineapple Upside-Down Cake image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 12

Number Of Ingredients 6

Ingredients

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g