Recipe for Mini-Pineapple Upside Down Cakes

Pineapple Upside Down Cake was one of my grandma’s favorite desserts—in fact it was one of the few things that she ever baked.  Aside from the occasional pumpkin pie, raspberry cobbler or a chocolate cake—she preferred her rare desserts fresh from the grocery store. We opted to bake these mini cakes in muffin tins using a variation of our favorite 9-inch pineapple upside-down cake. I always picked off my pineapple as a little girl—and found myself smiling when my youngest did the same with her Mini Pineapple Upside Down Cake this afternoon.  We think that Mini Pineapple Upside Down Cakes are great representatives for the letter U in the Blogging from A to Z Challenge.  

mini cupcake sized pineapple upside down cakes
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Ingredients for Mini-Pineapple Upside Down Cakes
¼ c. Butter or Margarine, melted
10 Pineapple Ring Slices, cut to fit a standard muffin tin (about ½ inch removed from each ring)
2 Large Eggs, separated
½ c. Sugar
¾ c. All-Purpose Flour
½ tsp. Baking Powder
 ¼ tsp. Salt
¼ c. Pineapple Juice

Instructions for Mini Pineapple Upside Down Cakes.
Preheat oven and prepare a muffin tin.  Preheat the oven to 350 F.  Lightly spray 10 holes of a standard muffin tin with cooking spray.

Create the mini-cake tops.  Add a teaspoon of melted butter or margarine to each spot in the muffin tin.  Sprinkle a packed teaspoon of brown sugar over the melted butter.  Gently press in each cut pineapple ring—re-forming it into a circle.  Add ½ of a maraschino cherry to the center of each pineapple ring.  Set the muffin tin aside.

Pinnable image for mini pineapple upside down cakes
Make the upside-down cake batter.  In a medium mixing bowl, beat the yolks of the eggs until light yellow.  Beat the sugar into the eggs until well blended.  Add the flour, baking powder and salt.  Beat until just incorporated.  Blend in the pineapple juice.  In a separate small bowl, beat the egg whites until stiff peaks begin to form then fold the egg whites into the batter.

Fill the muffin tins.  Add batter by the spoonful to each spot of the muffin tin until the pineapple is just covered.  The slots should be about 2/3 full.

Bake and invert.  Bake for 20-25 minutes or until a toothpick inserted into the mini-cake centers comes out clean.  Remove from the oven and allow the cakes to cool for a few minutes.  Run a knife along the cake edges to loosen them.  Invert over a large tray or cutting board. I use a large cookie sheet—then carefully transfer the cakes to a serving platter.

Serve warm.  We serve warm with vanilla ice cream or whipped cream.

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