Dining and Cooking
Mini Pineapple Upside Down Cake
In American Recipes

Mini Pineapple Upside Down Cake



Mini Pineapple Upside-Down Cake
INGREDIENTS:
Topping:
* 1/4 cup (1/2 stick) butter (melted)
* 1 tablespoon brown sugar per loaf.
* 1 can (20 oz) sliced pineapple in juice (drain and reserve juice)
* Maraschino cherries (for center of pineapples)
Cake:
* 1 box yellow cake mix
* 1 cup reserved pineapple juice (add water if needed to make 1 cup)
* 1/2 cup vegetable oil
* 3 large eggs

INSTRUCTIONS:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease your mini pans.
2. Make the topping:
* Pour melted butter into the bottom of the mini pans.
* Sprinkle brown sugar evenly over the butter.
* Arrange pineapple slices over the sugar. Place a cherry in the center of each slice.
3. Make the cake batter:
* In a large bowl, combine cake mix, pineapple juice, oil, and eggs.
* Beat with a mixer on low for 30 seconds, then on medium speed for 2 minutes.
* Pour batter over the pineapples in the pan.
4. Bake for 22-25 minutes, or until a toothpick comes out clean.
5. Run a knife around the edges to loosen.
6. Flip it! Place a heatproof serving plate upside down on the pan. Carefully turn the cake and plate over together. Let the pan sit on top for 5 minutes so the brown sugar drips down.
7. Remove pan and let the cake cool for 30 minutes before serving.
#minicake #easyrecipe

37 Comments

  1. @ACharmingAbode

    Mini Pineapple Upside-Down Cake
    INGREDIENTS:
    Topping:
    * 1/4 cup (1/2 stick) butter (melted)
    * 1 tablespoon brown sugar per loaf.
    * 1 can (20 oz) sliced pineapple in juice (drain and reserve juice)
    * Maraschino cherries (for center of pineapples)
    Cake:
    * 1 box yellow cake mix
    * 1 cup reserved pineapple juice (add water if needed to make 1 cup)
    * 1/2 cup vegetable oil
    * 3 large eggs

    INSTRUCTIONS:
    1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease your mini pans.
    2. Make the topping:
    * Pour melted butter into the bottom of the mini pans.
    * Sprinkle brown sugar evenly over the butter.
    * Arrange pineapple slices over the sugar. Place a cherry in the center of each slice.
    3. Make the cake batter:
    * In a large bowl, combine cake mix, pineapple juice, oil, and eggs.
    * Beat with a mixer on low for 30 seconds, then on medium speed for 2 minutes.
    * Pour batter over the pineapples in the pan.
    4. Bake for 22-25 minutes, or until a toothpick comes out clean.
    5. Run a knife around the edges to loosen.
    6. Flip it! Place a heatproof serving plate upside down on the pan. Carefully turn the cake and plate over together. Let the pan sit on top for 5 minutes so the brown sugar drips down.
    7. Remove pan and let the cake cool for 30 minutes before serving.

  7. @bryanspindle4455

    I always make pineapple upside down cake in a cast iron skillet like my mom and grandma did. Same skillet they used.

  10. @Raven-nx8ex

    Beautiful little cakes. Looks so moist and yummy. The tray is awesome. Leslie, have a wonderful day, and thank you for the video. We really like the size of these!💛♥️

  23. @sec2no153

    I like using crushed pineapple and getting a full fruit and brown sugared bottom on my cakes. Yours looks delicious!!

  25. @LesleyKay-n9s

    I use crushed pineapple so it spreads evenly over the surface. I think it's especially important when making a full size cake. Each bite has pineapple!

  36. @mollysmith6055

    Whoa, those are big portions…my dad would have loved that! These days I either just make a 9 x 13 or do it in cupcake pans (with silicone liners). You are so right about the flipping being the worrying part, haha! Thank you, Leslie! Your hair looks so cute straight, btw.