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Mini Pineapple Upside-Down Cakes

 Mini Pineapple Upside-Down Cakes
These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix makes them easy to bake anytime. —Cindy Colley, Othello, Washington
24 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 2/3 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1 can (20 ounces) pineapple tidbits
  • 12 maraschino cherries, halved
  • 1 package yellow cake mix (regular size)
  • 3 eggs
  • 1/3 cup canola oil


  • In a small bowl, combine brown sugar and butter until blended. Spoon
  • into 24 greased muffin cups. Drain pineapple, reserving the juice;
  • spoon pineapple into prepared cups. Place a cherry half cut side
  • down in the center of each.
  • In a large bowl, combine the cake mix, eggs, oil and reserved
  • pineapple juice. Beat on low speed for 30 seconds. Beat on medium
  • for 2 minutes. Spoon over pineapple, filling each cup three-fourths
  • full.
  • Bake at 350° for 18-22 minutes or until a toothpick inserted near
  • the center comes out clean. Immediately invert onto wire racks to
  • cool. Yield: 2 dozen.
Nutritional Facts: 1 serving equals 184 calories,

2 of 2

Mini Pineapple Upside-Down Cakes (continued)

Nutritional Facts: 8 g fat (3 g saturated fat), 33 mg cholesterol, 170 mg sodium, 28 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.