Mini Upside Down Pineapple Cakes

Mini Upside Down Pineapple Cakes

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

40 m servings 196 cals
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Original recipe yields 20 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  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.

Reviews

46
  1. 54 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 t...

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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 ...

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 ...

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

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.

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

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!!!!!!!

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 ...

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

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

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