Wednesday, March 26, 2014

Mini Pineapple Upside Down Cakes

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Mini Pineapple Upside Down Cakes! Made these this morning to take to work for a treat. Nothing but rave reviews! They are delicious and quite easy to make.
Cake Ingredients:

2 eggs
2/3 cup white sugar
4 Tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt


1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar (packed)
1-can pineapple rings
6-maraschino cherries
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  1. This looks SO GOOD. I can't wait to try it!

  2. I made these cute little cakes over the weekend. They were delicious! Thanks for sharing this recipe. This is a recipe I will use over and over again!

  3. Made them and they were awesome. I will make them again to impress the crowds.

  4. Our daughter is moving to Hawaii so I made these for a going away party and had a delicious, but hot mess on my hands. I doubled the recipe, but didn't have two jumbo cupcake pans so I used glass custard cups. The custard cups worked beautifully, sitting on a cookie sheet. In the jumbo cupcake pan however, the sugar mix boiled over and got all over the bottom of my oven. Burnt sugar smoke rolled out of the door while they were baking so I was really worried, but guess what?! They were delicious! If I make these again, I'll use the custard cups, just to avoid the mess, but either way, this recipe is a keeper.

  5. I made these for a baby shower. They were very good, but not what I was expecting. The cake is more the consistency of a sponge type cake. I have always had pineapple upside down cake made with a rich buttery type cake. This may be a better recipe for mini pineapple cakes than a butter cake batter because it releases from the pan easily and holds its shape. Butter cakes tend to crumble. They were well liked. I made two changes, added vanilla to recipe 1/2 t and increased butter melted with brown sugar slightly to obtain a smoother drizzle.