Reviewed: Oct. 7, 2009

Theses were so easy to whip up! Everyone gobbled them up, I will definitly make these again for company!

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Jaylex85

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Jun. 27, 2009

Easy to make and the whole family loved them! I topped them with a little whipped cream and a cherry.

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~Angela~

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Hewitt, Texas, USA

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Reviewed: Jun. 30, 2008

I thought these were good - there were a little hard to get out of the pan in one piece. I had someone request the recipe so that is always a good sign. I have a fresh pineapple upside cake recipe that I like to use, but this one is good for something quick to put together.

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Biokerristry

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Denver, Colorado, USA

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Reviewed: May 19, 2008

I would suggest using the pineapple cake rather than yellow. I didn't get quite as much taste from the juice as I had hoped. The pineapple rings didn't fit in my muffin cups so I took out a wedge and tried to piece it together. Still tasted pretty good.

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AJJONKMAN

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 5, 2008

These were delicious! I used cupcake liners and the pineapple was a tight fit but I made it work. I used the pineapple cake mix which was really divine. I had never tried it before and now I think I will use it just for cupcakes regularly. The cakes were very pretty. A big hit with kids as well as adults! They weren't as good the next day because they got overly soggy.

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Andrea

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2007

so moist and flavorful!

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Sarah

Cooking Level: Beginning

Home Town: New Brunswick, New Jersey, USA

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Reviewed: Sep. 23, 2007

I made these for a church potluck. Instead of pineapple rings I used the crushed pineapple...just about 2-20 oz. cans. When they were done I piped whipped cream onto the tops of them and then topped them off with a cherry. I got so many compliments on them that I will definately make this again and again.

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Kristine

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Reviewed: May 1, 2007

Love this dessert. It's really fun.

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SIRIUSBLACK

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Plymouth, Michigan, USA

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Reviewed: Feb. 21, 2007

These were so cute! Made them for a baby shower with other "mini" desserts. Fun and delicious

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DAISIEDOODLE

Cooking Level: Expert

Living In: Ontario, Oregon, USA

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Reviewed: Dec. 30, 2006

Great recipe. Very moist cake.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Oct. 15, 2006

Perfect! Family just had a fit over the individual servings. Made the perfect dessert for a saturday night get-together.

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RickiLinn

Cooking Level: Expert

Home Town: Elkton, Virginia, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: 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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Bizeeymom

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jul. 23, 2006

These tasted just like traditional pineapple upside down cake. I will definately make these again for a party or a potluck.

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mjhutch

Cooking Level: Intermediate

Home Town: Van Nuys, California, USA

Living In: Clovis, California, USA

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Reviewed: Jul. 15, 2006

These were great! I really liked how easy they were to make. Everyone at the party had rave reviews for these. I will definitely use this recipe again!

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nicole

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Reviewed: Jul. 12, 2006

These mini upside-down cakes are the perfect summer dessert to serve and look so impressive and pretty...with hardly any work! I always use fresh pineapple, and use some of the reserved juice in place of the water in the cake mix batter. Fresh raspberries or fresh pitted sweet dark cherries taste so much better than maraschino cherries!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Jul. 9, 2006

These are easy and absolutely delicious. I made 24 regular sized cupcakes. A note about portioning the ingredients: a scant teaspoon of the butter/sugar mixture; a scant tablespoon of the crushed pineapple and 2 heaping tablespoons of the batter in each muffin and it all comes out even!!I also used paper muffin liners.

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MONETGIRL

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Reviewed: Jul. 3, 2006

these are wonderful! i was worried they would be a problem coming out of the pan, but they slide right out. sooo soo yummy, but definitely something to eat up the first day.

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Sarah

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Reviewed: Jun. 15, 2006

fantastik

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AVI1

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Reviewed: Jun. 3, 2006

I LOVE pineapple upside down cake. It's seriously not good to have this in the house because I WILL eat an entire pan. I thought that making pineappe upside down cakes in cupcake tins would help keep me from inhaing an entire batch, and it worked, kind of, but I thought they turned out a little dry. I also used crushed pineapple instead of rings as they didn't fit very well on the bottom of the tins. A very cute recipe anyways, thanks for the idea.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: 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.

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