Pineapple Upside-Down Mini-Cakes

Health score
1%
Pineapple Upside-Down Mini-Cakes
60 min.
12
328kcal

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 wafting through your kitchen as they bake to golden perfection.

Each mini-cake features a luscious slice of pineapple topped with a bright maraschino cherry, creating a beautiful presentation that will impress your guests. The combination of moist yellow cake and the juicy pineapple makes for a delightful contrast in textures, ensuring every bite is a heavenly experience.

Whether you're hosting a summer gathering, celebrating a special occasion, or simply treating yourself to something sweet, these mini-cakes are the ideal side dish or dessert. They are easy to make and can be enjoyed warm right out of the oven or at room temperature. Plus, with only 328 calories per serving, you can indulge without the guilt!

So gather your ingredients and get ready to create a batch of these irresistible Pineapple Upside-Down Mini-Cakes that will transport you to a tropical paradise with every bite. Your taste buds will thank you!

Ingredients

  • 0.8 cup brown sugar packed
  • 0.3 cup butter melted
  •  eggs 
  • 12  maraschino cherries 
  • 24 oz pineapple rings drained canned
  • cup pineapple rings canned (from cans of pineapple)
  • 0.5 cup vegetable oil 
  • box cake mix yellow

Equipment

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

Directions

  1. Heat oven to 350F.
  2. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups.
  3. Add 1 tablespoon brown sugar to each muffin cup.
  4. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
  5. In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
  6. Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
  7. Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over.
  8. Remove pan.
  9. Serve cakes warm.

Nutrition Facts

Calories328kcal
Protein4.08%
Fat21.46%
Carbs74.46%

Properties

Glycemic Index
4.17
Glycemic Load
0
Inflammation Score
-3
Nutrition Score
6.3408695303875%

Nutrients percent of daily need

Calories:327.81kcal
16.39%
Fat:7.99g
12.29%
Saturated Fat:3.76g
23.49%
Carbohydrates:62.35g
20.78%
Net Carbohydrates:60.73g
22.09%
Sugar:44.21g
49.12%
Cholesterol:51.09mg
17.03%
Sodium:364.44mg
15.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.41g
6.83%
Phosphorus:162.2mg
16.22%
Calcium:123.8mg
12.38%
Vitamin B1:0.18mg
11.83%
Vitamin B2:0.17mg
9.79%
Folate:38.34µg
9.58%
Vitamin C:6.75mg
8.18%
Iron:1.41mg
7.83%
Selenium:5.18µg
7.4%
Copper:0.13mg
6.47%
Fiber:1.61g
6.44%
Vitamin B3:1.23mg
6.13%
Vitamin B6:0.11mg
5.59%
Vitamin K:5.53µg
5.27%
Vitamin E:0.79mg
5.25%
Manganese:0.09mg
4.74%
Magnesium:17.93mg
4.48%
Vitamin A:215.72IU
4.31%
Potassium:144.91mg
4.14%
Vitamin B5:0.35mg
3.52%
Vitamin B12:0.15µg
2.48%
Zinc:0.35mg
2.34%
Vitamin D:0.22µg
1.47%