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Mini Pineapple Upside-Down Cakes

Total Time

Prep: 30 min. Bake: 20 min.

Makes

2 dozen

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
Mini Pineapple Upside-Down Cakes Recipe photo by Taste of Home

Ingredients

  • 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 large eggs, room temperature
  • 1/3 cup canola oil

Directions

  1. 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.
  2. 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.
  3. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks to cool.

Nutrition Facts

1 cake: 184 calories, 8g fat (3g saturated fat), 33mg cholesterol, 170mg sodium, 28g carbohydrate (20g sugars, 0 fiber), 1g protein.

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