Dessert · Holidays · Snacks

Pineapple Upside Down Mini Cakes!

Pineapple Upside Down Mini Cakes
I have always wanted to make pineapple upside down cake, ever since I was a teenager. I have seen the big, beautiful pineapple upside down cakes, but I never knew that you could make them in a mini version, and not only are these Pineapple Upside Down Mini Cakes delicious, but they are just the cutest ever! On any holiday, or Sunday dinner, these are the most perfect dessert!
 And while all of my family mostly dislikes maraschino cherries, they loved these little cakes!
I thought that they would not touch them, because of the cherries, but much to my surprise, they scarfed them down! I looked at them, and said “I thought you guys did not like maraschino cherries?!” And they looked at me like i was talking crazy! They loved every bite of them. So that is why I love baking cakes. You can put all kinds of fruits in cake, and it will taste great!
This is also one of my go-to vanilla cake recipes, and if you like them more yellow, like I do sometimes, you can totally add a drop or two of yellow food dye, but I did not have to this time.
Pineapple Upside Down Mini Cakes
I made them right in a cupcake pan, and most of the pineapple slices fit right in! The ones that didnt were any easy fix of just making a cut in the pineapple slice to make them fit in. Easy peasy!
Vanilla butter cake, is a favorite cake of mine, and all of my family. It tops all of the other flavors I bake. I love chocolate cake, and red velvet, but vanilla butter cake, takes the cake! When I want to indulge, vanilla butter cake is always on my list. When you smell the aroma from the vanilla, that fills the home, everyone knows its time for dessert. No matter what time it is. So while it is not too hot outside, bake yourself these delicious little cakes, that you can bake right in a cupcake pan, and you will see for yourself how fast they disappear!
And now, on to these delicious Mini Upside Down Cakes! Enjoy!

 Vanilla butter cake ingredients:

2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs

Mixture for bottom of muffin or cupcake pans:

2 cans of Dole pineapple slices
1/2 cup butter, melted
1 1/2 cup brown sugar, packed
Maraschino cherries
Non stick spray

Directions:

Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light, then add the eggs and beat until fully incorporated and light. Beat in the flour, salt, baking powder, and finally the milk and vanilla. Beat everything together on low for 30 seconds, then high for 3 minutes, set aside.

1. Drain the pineapple juice, and set pineapple slices aside.
2. Lightly spray a cupcake or muffin tin. Place about 1 tablespoon of brown sugar in the bottom of each muffin tin. Place about one teaspoon of melted butter in each muffin tin as well. Place a pineapple slice in each of the cups in the muffin/cupcake pan. Place a cherry in the middle of a pineapple slice.
3. Pour and even amount of cake batter into the cupcake tins, filling them almost to the top. Bake at 350F degrees for 20-25 minutes.
5. Once golden brown, let cool for 5-10 minutes. Then loosen the edges of each  cakes with a knife and invert the muffin pan onto a cooling rack. Serve warm, or cool. Either way, enjoy!

Pineapple Upside Down Mini Cakes

 

 

Pineapple Upside Down Mini Cakes

Ingredients

  • Vanilla butter cake ingredients:
  • 2 cups all-purpose flour, sifted
  • 1 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • Mixture for bottom of muffin or cupcake pans:
  • 2 cans of Dole pineapple slices
  • 1/2 cup butter, melted
  • 1 1/2 cup brown sugar, packed
  • Maraschino cherries
  • Non stick spray

Instructions

  1. Directions:
  2. Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light, then add the eggs and beat until fully incorporated and light. Beat in the flour, salt, baking powder, and finally the milk and vanilla. Beat everything together on low for 30 seconds, then high for 3 minutes, set aside.
  3. 1. Drain the pineapple juice, and set pineapple slices aside.
  4. 2. Lightly spray a cupcake or muffin tin. Place about 1 tablespoon of brown sugar in the bottom of each muffin tin. Place about one teaspoon of melted butter in each muffin tin as well. Place a pineapple slice in each of the cups in the muffin/cupcake pan. Place a cherry in the middle of a pineapple slice.
  5. 3. Pour and even amount of cake batter into the cupcake tins, filling them almost to the top. Bake at 350F degrees for 20-25 minutes.
  6. 5. Once golden brown, let cool for 5-10 minutes. Then loosen the edges of each cakes with a knife and invert the muffin pan onto a cooling rack. Serve warm, or cool.
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