Mini Pineapple Upside Down Cakes

Total Time:
45 mins
Prep Time:
20 mins
Cook Time:
25 mins
6 servings
Dish Size:
Muffin pan
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February 11, 2015



  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup pineapple juice
  • 1/2 teaspoon vanilla
  • 2/3 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1/4 cup butter
  • 2/3 cup brown sugar, packed
  • 1/8 teaspoon cinnamon
  • 1 can pineapple rings
  • 6 Maraschino cherries


  1. Preheat oven to 350 degrees. 
  2. Spray your temp-tations® Texas muffin pan with non-stick spray. 
  3. In a medium mixing bowl, beat eggs, sugar, pineapple juice and vanilla until smooth. 
  4. Slowly stir in flour, baking powder and salt. Set aside. 
  5. In a small saucepan, melt the butter, brown sugar and cinnamon over medium-low heat until sugar is dissolved. Pour 1 heaping tablespoon into the bottom of each muffin cup.
  6. Top with one pineapple ring. Place a cherry in the center of each ring.
  7. Pour cake batter over each pineapple ring, filling the cups 3/4 full.
  8. Bake for 22 - 25 minutes or until centers are set. Remove from oven and let sit for 5 minutes. Run a sharp knife around each one to help loosen.
  9. Lay a wire cooling rack over the top of the pan and flip it over. Set rack on a cookie sheet, allowing excess sauce to drip off. Serve warm or cold.  
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