Whip up Easy Individual Pineapple Upside Down-Cakes in a flash! These miniature cakes are perfect for satisfying your sweet tooth without the fuss. They’re surprisingly simple to make, requiring minimal ingredients and even less time.
This delectable dessert is perfect for any occasion, from a summertime potluck to a cozy night in. These individual cakes are not only simple to make, but they’re also guaranteed to impress with their stunning looks and burst of pineapple flavor.
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Why You’ll Want to Make Easy Individual Pineapple Upside-Down Cakes
- Simple and Delicious: These mini cakes are bursting with flavor from the caramelized pineapple and moist cake. They require minimal effort, making them a perfect choice for beginner bakers or those short on time.
- Perfect Portions: With these individual cakes, there is no need to cut and serve a large cake. This is ideal for portion control or creating a delightful bite-sized dessert for parties, potlucks, or bake sales.
- Pantry Staples: The recipe uses ingredients you likely already have on hand, like cake mix, canned pineapple, and brown sugar. No need for a shopping trip before you whip up a batch!
- Family-Friendly Fun: Get the kids involved in assembling the pineapple and cherries, making it a delightful baking activity.
Ingredients Here’s What You’ll Need
- Yellow Cake Mix: Make sure you check the weight of the box before buying to ensure you get a 15.25 oz box.
- Pineapple Juice and Slices: Drain canned pineapple slices, reserving the juice to use when preparing the cake mix. Place the slices on paper towels to absorb as much juice as possible so that the tops of the cakes aren’t soggy.
- Unsalted Butter: Half of the butter will replace the oil when making the cake mix. The other half, when combined with Light Brown Sugar creates the caramel topping when the cake is flipped over.
- Maraschino Cherries: Make sure to purchase the ones without the stems, then drain them on paper towels to remove as much excess moisture as possible before placing them in the muffin pans.
- Eggs: Slightly beat them with a fork in a separate bowl before adding them to the cake mix.
Steps to Make Easy Individual Pineapple Upside-Down Cakes
- I started by preheating the oven to 350°F. Then, I poured the cake mix into a large bowl. Next, I prepared the cake mix, with a few minor changes to the directions on the back of the box.
- The first change I made was to add pineapple juice, instead of water like the back of the box directs.
- Then, the second change I made was adding melted unsalted butter, instead of oil the box directions say to add.
- In a separate bowl, I slightly beat the eggs and added them to the large bowl with the cake mix and other ingredients.
- Then, using an electric hand mixer, I beat everything together for two minutes until the batter was smooth, fluffy, and light yellow.
- I placed two six-well Silicone Jumbo Muffin Pans on a half sheet pan, for stability. Then, I added two teaspoons of melted unsalted butter to each well.
- Next, I added two tablespoons of light brown sugar to each well and distributed the sugar into a single layer.
- Then, I placed a dried off pineapple ring in each of the wells on top of the brown sugar.
- Next, I added a dried off maraschino cherry to the center of each pineapple ring.
- Then, using a large ice cream scoop, I evenly distributed the cake batter among the wells of the muffin pans. I placed the half-sheet pan, with the filled muffin pans on top of it, in the 350°F oven for 30 minutes until the tops were golden brown.
- After 30 minutes, I removed the pan from the oven. I then transferred the silicone pans from the half-sheet pan to a wire cooling rack.
- I allowed the cakes to cool in the pans for ten minutes. I ran a knife around each of the cakes, before un-molding them. To start, I placed a quarter sheet pan size wire rack on top of each pan.
- Then, I placed a quarter sheet pan on top of each wire rack, to catch caramel that might drip out of the muffin pans. I made sure there was a wire rack underneath the silicone pan for stability before flipping the pan over. I started by placing one hand underneath the wire rack that was on the bottom and the other hand on top of the bottom of the sheet pan.
- Then, I carefully inverted everything, so that the sheet pan was now on the bottom, and set it on a flat surface. I removed the wire rack that was now on top and allowed the pan to rest upside down for ten minutes. Then, I flipped the second pan and allowed it to rest.
- To remove the pan from the cakes, I pressed down on the tops of each well to make sure the cakes were loose. Then, I carefully raised the pan upwards starting at one corner, pressing the top of each cake to release them one at a time.
- Finally, I allowed the cakes to cool before serving with fresh whipped cream.
These Easy Individual Pineapple Upside-Down Cakes are a delightful twist on a classic dessert. They’re bursting with flavor, simple to prepare, and perfect for any occasion.
So ditch the sheet cake and wow your friends and family with these adorable mini treats! For an extra special touch, add a dollop of whipped cream. Enjoy!
Frequently Asked Questions
While pineapple slices are traditional, you can definitely use tidbits! They may not create the same visual effect, but they’ll still deliver that yummy pineapple flavor.
You can order the ones I used from Amazon or you can use regular size muffin pans. If you use the regular muffin pans, you’ll need to trim the pineapple slices and adjust the baking time for 24 regular size muffins, instead of 12 jumbo muffins.
Start by thoroughly drying your pineapple slices and maraschino cherries before adding them to the pan – excess moisture can contribute to sticking. If you’re using metal pans, make sure you generously grease your pans with non-stick cooking spray.
These mini cakes can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days, covered in an airtight container.
Absolutely! Once the cakes have cooled completely, wrap them tightly in plastic wrap and store them in the freezer for up to 3 months. Thaw them at room temperature before serving.
Recipe Tips and Tricks
- Brown Sugar Bliss: For an extra decadent flavor boost, use a mixture of light and dark brown sugar in your caramel topping. The dark brown sugar will add a hint of deeper molasses flavor that pairs beautifully with the pineapple.
- Flipping Success: When flipping your cakes, patience is key! Let the cakes cool in the pan for ten minutes before attempting to flip them. Use a thin knife or offset spatula to loosen the edges gently. Flip the pans, wire racks, and sheet pan together in one swift motion to minimize any mess.
- Prepping for Perfection: To save time, prep your pineapple slices in advance. Drain, and place them on paper towels to dry thoroughly to prevent a soggy cake.
- Going Nuts: For a delightful textural contrast, sprinkle chopped nuts like pecans or walnuts over the brown sugar before adding the pineapple. The nuts will toast during baking, adding a delicious crunch.
Other Delicious Desserts
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Recipe
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Easy Individual Pineapple Upside-Down Cakes
Equipment
- 2 Six-Well Silicone Jumbo Muffin Pans
- 1 half-sheet pan
- 1 Half Sheet Wire Cooling Rack
- 2 Quarter Sheet Cooling Racks
- 2 quarter sheet pans
- Paper Towels
- Electric hand mixer
- large ice cream scoop
Ingredients
- 15.25 oz box Yellow Cake Mix
- 20 oz can Pineapple Slices drained with the juiced reserved for cake, and dried on paper towels
- 8 oz can Pineapple slices drained with the juiced reserved for cake, and dried on paper towels
- 12 Maraschino Cherries dried on paper towels
- 1 c Unsalted Butter melted and divided
- 1 ½ c Light Brown Sugar
- 3 Eggs
- 1 c Pineapple Juice use the drained juice from the cans of slices
Instructions
- Preheat the oven to 350°F.
- Prepare the cake mix with a few minor changes to the directions on the back of the box. Start by pouring the cake mix into a large bowl. Add the pineapple juice and ½ c. melted butter.
- In a separate bowl, slightly beat the eggs, then added them to the large bowl with the cake mix.
- Beat everything together using an electric hand mixer for two minutes, until the batter is smooth, fluffy, and a light yellow color.
- Place two six-well Silicone Jumbo Muffin Pans on a half-sheet pan for stability. Add two teaspoons of melted unsalted butter and two tablespoons of light brown sugar to each well.
- Then, place a pineapple ring in each of the wells and a maraschino cherry in the center of each ring.
- Using a large ice cream scoop, evenly distribute the cake batter among the 12 wells of the muffin pans. Place the half sheet pan, with the filled muffin pans on top of it, in the 350°F oven for 30 minutes, until the tops are golden brown.
- After 30 minutes, remove the pan from the oven, and transfer the silicone pans from the half sheet pan to a wire cooling rack.
- Allow the cakes to cool in the pans for 10 minutes. Run a knife around each of the cakes, before un-molding them.
- To start, place a quarter sheet size wire rack on top of each pan. Then, place a quarter sheet pan on top of each wire rack, to catch caramel that might drip out of the muffin pans. Make sure there is a wire rack underneath the silicone pan for stability before flipping the pan over. Start by placing one hand underneath the wire rack that is on the bottom and the other hand on top of the bottom of the sheet pan.
- Then, carefully invert everything, so that the sheet pan is now on the bottom, and set it on a flat surface. Remove the wire rack that is now on top. Flip the second pan and allow both pans to rest for ten minutes.
- To remove the pan from the cakes, press down on the tops of each well to make sure the cakes are loose. Then, carefully raise the pan upwards starting at one corner, pressing the top of each cake to release them one at a time.
- Allow the cakes to cool before serving. Serve with fresh whipped cream.
- Yield 12 servings
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