Mini Upside Down Pineapple Cakes

Mini Upside Down Pineapple Cakes

46 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  Dole

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

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Adjust Servings

Original recipe yields 20 servings



  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)

Rate This Recipe


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 When I had visitors I popped them in the microwave for a minute and they were as good as the day they were originally made, Yum Yum



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 info with the recipe. Will definitely make again.



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

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Amount Per Serving (20 total)

  • Calories
  • 196 cal
  • 10%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 34.8 g
  • 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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