I have always loved pineapple upside-down cakes, ever since I was a little girl and my grandmother made them. But this recipe below adds a great twist — making individual mini-cakes in a muffin pan! What a great solution for parties when guests can simply grab a mini-cake and go, without all the cake-slicing and mess that often deters people from even making the effort. This recipe will make a batch of 6 jumbo size or 8 muffin size cakes.
- 2 eggs
- 2/3 C white sugar
- 4 Tbsp pineapple juice
- 2/3 C all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup butter (1/2 stick or 4 Tbsp)
- 2/3 C brown sugar
- 1 can pineapple rings
- 6 maraschino cherries
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray. In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin. Then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings. Place wire rack of cakes on sheet tray to cool.
Credits: This recipe comes from Rhondi at Big Mama’s Home Kitchen.