Mini Pineapple Upside Down Cake

Updated: Feb 19

Mini size desserts are great for a holiday party or even your Christmas or New Years Day dinner. These mini pineapple upside down cakes should be apart of your holiday dessert table! The cake is super moist and fluffy and the pineapple on top has the right amount of sweetness to compliment the cake. This recipe is super easy to make because a boxed cake is the base of the cake. You could certainly make your cake from scratch but when you are making lots of dishes for a holiday party this is a great shortcut! Give this recipe a try this holiday season and don’t forget to spill the tea on how they came out! I would love to hear from you! 

Serves 12 

1 vanilla box cake mix 

1 box of vanilla instant pudding 4 eggs 1 cup of water 1/3 cup of vegetable oil  

2 tablespoons of pineapple juice 

1 teaspoon of vanilla extract  

1/4 cup of melted butter 

3/4cup packed brown sugar 2 cans (8 oz each) pineapple slices in juice  12 maraschino cherries 

1. Heat oven to 350°F. 

2. 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.

3.  In large bowl, beat cake mix, vanilla pudding, eggs, vanilla, pineapple juice, water and vegetable oil with electric mixer on low speed until moistened. Beat 2 minutes on high speed. Divide batter evenly among muffin cups.

4. 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.

5. Place cookie sheet upside down over each muffin pan and turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm. 

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