Mini Upside Down Pineapple Cakes

Mini Upside Down Pineapple Cakes

46

"Satisfy a crowd with these single-serve cakes. They're an easy twist on an old favorite."

Ingredients

40 m servings 196 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Drain pineapple; reserve juice.
  2. Stir together melted margarine and brown sugar. Evenly divide sugar mixture into 3-inch greased muffin cups. Arrange pineapple over sugar mixture.
  3. Prepare cake mix according to package directions, replacing water with reserved juice. Evenly pour batter into muffin cups.
  4. Bake at 350 degrees F. 20 to 25 minutes or until toothpick inserted in center comes out clean.
  5. Cool 5 minutes. Loosen edges and invert onto serving platter. Place raspberries in center of pineapple slices.
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Reviews

46
  1. 54 Ratings

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These are the best upside down pineapple cakes I have ever had. I made double the recipe and froze them. When I had visitors I popped them in the microwave for a minute and they were as good as ...

These were easy and tasty. I used my Texas sized muffin pans to make them (the pineapple rings fit perfectly) and ended up with about double-sized portions for what's listed for the nutritional ...

Great recipe. A suggestion - Instead of using whole pineapple, just used crushed works the same.