Reviewed: Oct. 25, 2009

Great recipe. Tasted just like the original. I did not have jumbo muffin tins though - so make sure you put tin foil or something under the pan - it ran over a little and made a stinky mess in my oven. I did 12 regular cupcake sized ones. I cut out one section of the pineapple rings and they fit perfectly. With the remainder of the batter chopped the pineapple and put them in my mini muffin pans - worked great. Just make sure you flip them out as soon as they come out of the oven.

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gina w

Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

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Reviewed: Sep. 28, 2009

Fantastic! I used the pineapple juice with yellow cake mix, and thought they were perfect. I used regular sized cupcake pans, and just had to cut the rings to fit, but was not a big deal at all. Everyone loved them, and I had to hide one so I could have one later!

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krispixVT

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

I loved these little guys, and they were a hit at the Labor Day lunch I took them to. I put the cherries in with the brown sugar and pineapple. Since I was using regular cupcake pans I couldn't get the pineapple rings to fit very well, so I ended up quartering each ring, then putting two quarters at the bottom of each cupcake ring opposite each other. Worked perfectly! I also used 3/4 cup pineapple juice and 1/2 cup water, instead of the 1 1/4 cups pineapple juice, so the batter was sweet, but not overly so. I think they turned out perfect, and with these updates will definitely make them again!

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Katie

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 13, 2009

I gave these 4 stars for taste, but they weren't very pretty. I used regular sized muffin pans, so I cut the pineapple rings into quarters and used 2 per cupcake. I also baked the cherries into the cake as others suggested. Because the pineapple pieces didn't cover the whole surface of the cupcake, there were gunks of butter/brown sugar in between that didn't look very appetizing. If I did this again I would definitely use the jumbo muffin pan so that the rings fit better. Still, they are tasty and very moist (borderline soggy in fact, but good). And though they were a little extra work compared to regular cupcakes, it really didn't take that long to put them together.

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HURLEY1494

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Reviewed: Aug. 12, 2009

These were absolutely delicious! I didn't have to change one thing. I also had no problem getting them out of the pan...they slid right out the minute I flipped them upside down. I had been craving pineapple upside down cake for over a month (no exaggeration!) and just decided to make them since I hadn't tried this recipe out yet. I was more than satisfied and shared them with mine and my fiance's family. Everyone LOVED them! Thank you so much!

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Brittany

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Aug. 4, 2009

These desserts were a hit! I used regular-sized muffin tins and just cut the pineapple slices in half. Make sure you grease the tins well!

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Jennballs

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Reviewed: Jul. 23, 2009

They were good, I left off the cherries and stuffed the middle of the pineapple rings with chopped up pineapple. They were simple, tasty, and quick. Don't forget to flip the pan over right away or else you don't get the yummy brown sugar sauce on top.

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Bonnie

Cooking Level: Intermediate

Home Town: Eureka, California, USA

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Reviewed: Jul. 20, 2009

These were wonderful and they have such an impressive presentaion. I mixed in the leftover pineapple trimmings to the cake mix. I will make these again and again.

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California Cookin'

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Reviewed: Jul. 12, 2009

these were wonderful! i made them for my son's backwards birthday party, the night before the event...and although they were a little soggy the next day [after storing loosely covered] they got VERY high reviews from the crowd! i have to say...i tried them fresh out of the oven, and oh my goodness...delicious!

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SP82877

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Reviewed: Jul. 12, 2009

Made these for my Red Hat Party and they were the hit of the day. Everyone thought I was so clever to make them, I almost hated to tell them how easy they were to make. I used the jumbo muffin tins and a pineapple ring fit perfectly.

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Margie

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Reviewed: Jul. 2, 2009

I made these for a party and everyone loved them. They are very tasty and look wonderful. They are simple to make and cook in no time. Will definately make again. Thanks for the recipe

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char

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Reviewed: Jun. 15, 2009

This is a great recipe. Really easy and tasty. Everyone in my house gobbled them down before I could say "come and get them" because they smelled so good in the oven. Yum!

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Chelle King

Cooking Level: Expert

Home Town: Blanchard, Idaho, USA

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Jun. 3, 2009

These are AWESOME! Very easy to make. I used Duncan Hines Pineapple Supreme cake mix. I used 1 1/3 c. water (not the reserved juice) as stated on the box, not the recipe here. I used pineapple rings and just cut out a notch to make them fit. They look fine. I used my Pampered Chef stoneware muffin pan generously sprayed with Pam. I inverted the cakes onto a parchment lined wooden cutting board immediately after baking. I had no problem with sticking. Just had to jiggle the pan a little. I had some cake batter left over and some pieces of pineapple, so I made a new batch of brown sugar and butter (the BEST invention on Earth!) and assembled an additional cake in a glass pie plate. These little cakes are perfect for bake sales, showers or when serving guests in your home. I'm going to see how they freeze cuz I'd like to pull one out of the freezer now and then as a tea-time treat. Yummy!!!

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Juniper

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Reviewed: May 18, 2009

I made these with pineapple cake and used the pineapple juice and they came out a bit too sweet for my taste, but very moist and tasty. I used a standard muffin tin and used approx 1/2 pinapple ring for each cup. They came out very cute though.

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Brandi

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: May 15, 2009

Tasted fine to me. Had to adjust the amount of brown sugar/butter mix I put in the bottom since it didnt say. Chunks didnt work out as well,used rings and just took out section,they curled right down into the pan. Had leftover batter after I made 18 muffins so I just made up more brown sugar/butter, put in small pan with rest of the pineapple and poured batter on top.All in all pretty tasty and everyone gets cake and fruit this way.

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sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: May 6, 2009

These are so great! I love to make these when company comes over.

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Merrique

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: May 4, 2009

We made these this weekend for our Girl Scout Hawaiian Days and they were a great hit. They are even good the next morning cold. :) We did two things different. We used crused Pineapple and no cherry. They were so pretty and so good.

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VICKIGENTRY

Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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Reviewed: May 2, 2009

Wow! These were absolutely incredible! Definitely 5 Stars for the Taste. Making them, however, was a bit of a Hassle I must say. It wasn't really clear how much of the Butter/brown Sugar Mixture to put in the Bottom of each Muffin Cup. I guess I put in too much because I didn't have enough, had to basically double what the Recipe said. Then it also didn't say what Size of Muffin Pan to use, but from one of the submitted Pictures I assumed they were the "big ones". I only have one of those Muffin Pans and they only hold 6. It was a lengthy Progress, had to re-use the same Muffin Pan 3 times. This Recipe made 17 Mini Cakes for me.

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Roxie

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2009

I had a hard time getting these cakes out of the pan. I did use crushed pineapple instead of sliced, that may be part of the problem. Next time I'll try sliced pineapple. The cakes were still super yummy!!

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chefjen

Cooking Level: Professional

Living In: Lincoln, California, USA

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Reviewed: Apr. 15, 2009

Cute, delicious and the recipe is easy to follow. Will make it again & again.

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beginner

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Mini Pineapple Upside-Down Cakes

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