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READY IN 40 mins

Mini Upside Down Pineapple Cakes

Read Reviews (46)

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

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 20 servings Change Servings

2 (20 ounce) cans DOLE® Pineapple Slices
1/3 cup margarine, melted
2/3 cup packed brown sugar

1 (18.25 ounce) package yellow or pineapple-flavored cake mix
Red raspberries or maraschino cherries

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Directions

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

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PREP 15 mins
COOK 25 mins
READY IN 40 mins

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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 When I had visitors I popped them in the microwave for a minute and they were as good as the day they were originally made, Yum Yum

—Debbie

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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.

—KARENKINM

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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.

—Kristen

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Aug 27, 2004

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

—PATRICIAHALEY

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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.

—Inked Mom

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Nov 04, 2005

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

—KELEKITCHEN

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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!!!!!!!

—ISLANDCRAZE

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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.

—Bizeeymom

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Nutrition

Calories
196 kcal
10%

Carbohydrates
34.8 g
11%

Cholesterol
< 1 mg
< 1%

Fiber
1 g
4%

Protein
1.2 g
2%

Sodium
212 mg
8%

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

Nutritional Information

Mini Upside Down Pineapple Cakes

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 196
Calories from Fat: 54

% Daily Value *
Total Fat 6g 9 %
Saturated Fat 1g 5 %
Cholesterol < 1mg < 1 %
Sodium 212mg 8 %
** Potassium 37mg 1 %
Total Carbohydrates 34.8g 11 %
Dietary Fiber 1g 4 %
Protein 1.2g 2 %
Sugars 24.5g
** Vitamin A 3 %
** Vitamin C 1 %
** Calcium 5 %
** Iron 5 %
** Thiamin 5 %
** Niacin 6 %
** Vitamin B6 2 %
** Magnesium 1 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.