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Make These: Mini Pineapple Upside Down Cakes

Monday, November 19, 2012

Man, I had such a good workout yesterday I thought my arms were going to give out carrying the treats in for work today.

We're having a birthday today and I made the treats I am sort of famous for around here: Mini Pineapple Upside Down Cakes.

With the holidays coming, I especially wanted to share these again, because:

1. They are SO EASY
2. They are ADORABLE
3. People GO NUTS

I got the recipe from AllRecipes, however, I have tweaked it enough over the many times I have made them, that I have perfected the technique, so here it is.

What you will need (for 12 mini cakes)

1 package Duncan Hines Pineapple Supreme Cake Mix (yes, it MUST be Duncan Hines, no substitutions!) and the things required to bake the cake (oil, eggs, water)
About 1/3 cup melted butter
About 2/3 cup light brown sugar (you can use dark, but light brown sugar makes them prettier, in my opinion)
2 cans sliced pineapple rings in 100% pineapple juice
1 jar maraschino cherries

Here is what you do:

Preheat oven to 350 degrees.

Spray two JUMBO MUFFIN TINS liberally with baking spray.

Mix melted butter and brown sugar. I like to start with less than 2/3 cup brown sugar and add it until I get the consistency I want, which is pourable/spreadable.

Put a spoonful of brown sugar mix in the muffin tins. Amount doesn't matter. I like to coat the bottom.

Squish a pineapple ring into each muffin cup. You can dry them on a paper towel if you wish them to be less wet. I don't bother.

Plop a cherry in the middle of each pineapple slice.

Mix the cake according to package directions EXCEPT add 1 cup water and 1/3 cup pineapple juice INSTEAD of 1 1/3 cup water.

Fill the tins almost full of batter.

Bake 15-20 minutes or until very lightly browned and toothpick inserted in center comes out clean.

Cool exactly 7 minutes on wire rack.

Run a knife around the edges of each cake.

Carefully invert pans onto wire rack. Some of your pineapple slices or cherries might not make it- I have found 7 minute cooling time and knife-running is optimal for them all to come out properly- however, if they don't, this is not a crisis. Just put them back together. They will be fine.

Cool completely before storing.

OK, that probably sounds really complicated but it's not, I swear. LOL.

I really want to share this because like I said, these are fantastic little buggers to make for parties and get-togethers and I know this time of year, there are plenty of those!

Have a great Monday!


Member Comments About This Blog Post:
CHEMCHIC2006 11/20/2012 8:04AM


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NSMANN 11/19/2012 4:59PM

    Pineapple upside down cake is my absolute FAVORITE kind of cake. I will be making these soon :o)

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CHANGINGSAM 11/19/2012 2:48PM


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FITMOMMYFORLIFE 11/19/2012 10:05AM

    Damnit whhhhhhhyyyy?! Those sound so effing good!!

I wonder if a GF version would be just as good.. hmmmm =D

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ILIKETOZUMBA 11/19/2012 9:15AM

    Okay those look FABULOUS and I am totally emailing myself the recipe with your recommendations. Thanks for sharing!!

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JUDYAMK 11/19/2012 8:26AM

    I just book marked this I like the idea they are small a big cake I am more apt to eat a very large piece

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