Easy Individual Pineapple Upside-Down Cakes

5 from 4 votes

Easy Individual Pineapple Upside-Down Cakes

Whip up these 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.

Prep Time10

Cook Time30

Cooling Time20

Total Time1

Course: Cakes, Dessert, Easter, Memorial Day, Mother's Day

Cuisine: American

Servings:

Calories: 447kcal

Author: Susan Ensley

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

Notes

This recipe calls for a 12 pineapple rings - a 20 oz can has 10 rings and an 8 oz can has four.

This recipe calls for making two changes to the back of the box directions for the cake mix. First, replace the water with pineapple juice. Second, replace the oil with melted butter.

Nutrition