I have a confession to make: I love miniature desserts. They’re just too cute. So these Pineapple Upside Down Cakes really make my heart happy. Oh, and my mouth is pretty happy about them too.
Mini Pineapple Upside Down Cakes Printer-Friendly Recipe
From: Spoonful of Sugar
Makes: 24 cakes (made in a standard muffin pan)
1/2 cup butter
1 3/4 cup dark brown sugar
1 teaspoon rum extract
1 box of yellow cake mix, using pineapple juice instead of water. The mix I used called for the following:
- 1 cup pineapple juice
- 1/2 cup vegetable oil
- 3 eggs
24 Maraschino cherries
40 oz. canned pineapple slices or chunks (you’ll need to cut the slices into wedges in order to fit into a standard muffin pan)
Preheat oven to 350 degrees. Generously spray a standard muffin pan with cooking spray; set aside.
Melt the butter in a saucepan. Add the brown sugar and rum extract and stir for 1 minute. Remove from heat. Spoon about one tablespoon of the brown sugar mixture into each muffin cup. Place cherry in the center of each. Arrange the pineapple wedges around the cherries.
Prepare the cake according to package directions, substituting the water for pineapple juice. Pour the batter over the ingredients already in the muffin pan. Bake in preheated oven for 15 minutes, until the cakes are completely cooked.
Remove from oven and cool in pan for 10 minutes. Use a knife to gently loosen the cakes from the sides of the pan before carefully inverting the pan onto a wire cooling rack. Cool completely and enjoy!