Mini Upside Down Pineapple Cakes Recipe -
Mini Upside Down Pineapple Cakes Recipe
  • READY IN 40 mins

Mini Upside Down Pineapple Cakes

Recipe by  

"Satisfy a crowd with these single-serve cakes. They're an easy twist on an old favorite."

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Original recipe makes 20 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Drain pineapple; reserve juice.
  2. Stir together melted margarine and brown sugar. Evenly divide sugar mixture into 3-inch greased muffin cups. Arrange pineapple over sugar mixture.
  3. Prepare cake mix according to package directions, replacing water with reserved juice. Evenly pour batter into muffin cups.
  4. Bake at 350 degrees F. 20 to 25 minutes or until toothpick inserted in center comes out clean.
  5. Cool 5 minutes. Loosen edges and invert onto serving platter. Place raspberries in center of pineapple slices.
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Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2006

These are the best upside down pineapple cakes I have ever had. I made double the recipe and froze them. When I had visitors I popped them in the microwave for a minute and they were as good as the day they were originally made, Yum Yum

Most Helpful Critical Review
Jan 16, 2006

I'm not sure what a 3" muffin pan is but I used a standard muffin pan and this did not work. I ended up cutting out a quarter of the pineapple slice (and probably should have cut out more. I tried dumping the first tin onto a piece of wax paper, but the muffins went everywhere and the pinepapples went elsewhere. I quickly put them back together as I was making them for a work birthday, but the brown sugar mixture was left behind on the wax paper. When the second tin came out of the oven, I carefully scooped each cake out with a spoon, but the liquified brown sugar was left behind in the tin. The cakes tasted fine and were actually kind of pretty in a lopsided way, but I wouldn't attempt this again unless I substituted crushed pineapple.


54 Ratings

Feb 15, 2004

These were easy and tasty. I used my Texas sized muffin pans to make them (the pineapple rings fit perfectly) and ended up with about double-sized portions for what's listed for the nutritional info with the recipe. Will definitely make again.

Aug 27, 2004

Great recipe. A suggestion - Instead of using whole pineapple, just used crushed works the same.

Apr 29, 2006

I thought this was wonderful. I just cut a small piece of the pineapple out to make it fit in a standard muffin cup, it was easy. Everyone loved them and I will be making them again.

Nov 04, 2005

I choose not to make individual cakes. Instead used an oblong glass baking dish. The recipe is very good. Thank You!

Sep 01, 2004

This was the best pineapple cake I have ever tasted. I recommend mixing in one cup of crushed pineapple to the cake mix. This makes it chunky and even sweeter. Great recipe!!!!!!!

Aug 31, 2006

Fantastic! I had enough to make 1 dozen regular sized cupcakes and one 8 inch round cake! I too had to cut a piece of the pineapple ring off but no big deal, I put a cherry on top in the middle of the ring after they cooled and they were a huge hit with my family! This is a keeper.


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  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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