Pineapple Upside-Down Mini-Cakes

Health score
2%
Pineapple Upside-Down Mini-Cakes
85 min.
12
401kcal

Suggestions


Indulge in a delightful twist on a classic dessert with these Pineapple Upside-Down Mini-Cakes! Perfectly portioned for sharing, these charming little cakes are not only visually appealing but also bursting with tropical flavor. Imagine the sweet aroma of caramelized brown sugar and butter mingling with juicy pineapple and maraschino cherries as they bake to golden perfection in your oven.

These mini-cakes are a fantastic way to bring a touch of sunshine to any gathering, whether it's a casual family dinner or a festive celebration. Each bite offers a delightful combination of moist cake and the rich, sweet topping that makes pineapple upside-down cake a beloved favorite. Plus, the individual servings make them easy to serve and even easier to enjoy!

With a preparation time of just 85 minutes, you can whip up a batch of these treats with minimal effort. The use of a convenient cake mix ensures that even novice bakers can achieve impressive results. So gather your ingredients, preheat your oven, and get ready to impress your friends and family with these scrumptious Pineapple Upside-Down Mini-Cakes. They’re sure to become a new favorite in your dessert repertoire!

Ingredients

  • 0.3 cup butter melted
  • 0.8 cup brown sugar packed
  • 24  pineapple rings drained canned
  • 12  maraschino cherries drained
  • box cake mix yellow
  • cup pineapple juice 
  • 0.3 cup vegetable oil 
  •  eggs 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • knife
  • hand mixer
  • toothpicks
  • muffin liners
  • muffin tray

Directions

  1. Heat oven to 350°F. Spray 12 nonstick jumbo muffin cups (3 1/2x1 3/4-inch) with cooking spray. In small bowl, mix melted butter and brown sugar. Spoon and spread about 1 tablespoonful in bottom of each cup.
  2. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
  3. In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  4. Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edges of cakes to loosen.
  5. Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over.
  6. Remove pan; cool 30 minutes.
  7. Serve cakes warm. Store loosely covered at room temperature.

Nutrition Facts

Calories401kcal
Protein3.6%
Fat26.91%
Carbs69.49%

Properties

Glycemic Index
8
Glycemic Load
1.15
Inflammation Score
-3
Nutrition Score
8.2891304078309%

Nutrients percent of daily need

Calories:401.04kcal
20.05%
Fat:12.29g
18.91%
Saturated Fat:4.41g
27.56%
Carbohydrates:71.45g
23.82%
Net Carbohydrates:69.25g
25.18%
Sugar:52.19g
57.99%
Cholesterol:51.09mg
17.03%
Sodium:365.26mg
15.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.7g
7.4%
Phosphorus:166.73mg
16.67%
Vitamin B1:0.23mg
15.46%
Vitamin C:12.68mg
15.37%
Calcium:133.11mg
13.31%
Vitamin K:13.68µg
13.03%
Folate:43.99µg
11%
Vitamin B2:0.18mg
10.56%
Manganese:0.19mg
9.69%
Copper:0.19mg
9.41%
Iron:1.59mg
8.83%
Fiber:2.2g
8.79%
Vitamin B6:0.16mg
8.15%
Selenium:5.37µg
7.67%
Vitamin E:1.15mg
7.64%
Vitamin B3:1.39mg
6.93%
Magnesium:26.62mg
6.66%
Potassium:222.83mg
6.37%
Vitamin A:237.82IU
4.76%
Vitamin B5:0.36mg
3.63%
Zinc:0.42mg
2.77%
Vitamin B12:0.15µg
2.48%
Vitamin D:0.22µg
1.47%