Hey there! Excited to share this delicious Pineapple Upside-Down Mini Cakes recipe with you. These mini cakes are a delightful twist on the classic dessert, perfect for individual servings. Each cake is topped with a gooey caramelized pineapple ring and a maraschino cherry in the center, creating a beautiful presentation.
The combination of sweet pineapple, buttery cake, and a hint of brown sugar is simply irresistible. Baking these mini cakes in a muffin tin makes them easy to serve and enjoy. It’s a treat that’s sure to impress your guests or satisfy your sweet tooth cravings.
Tips for Perfecting the Recipe
Follow the Recipe Precisely: Baking is a science, and each ingredient has a purpose. For these mini pineapple upside down cakes, ensure you measure your ingredients accurately. Use the exact amounts specified for the butter, brown sugar, pineapple rings, maraschino cherries, and cake mix. Small deviations can affect the final texture and flavor of your cakes.
Choose the Right Pineapple: While canned pineapple rings are convenient and recommended for this recipe, selecting high-quality canned pineapple will make a difference. Look for pineapple canned in juice rather than syrup for a less sugary option. If you prefer fresh pineapple, ensure it’s ripe and sweet for the best flavor.
Muffin Pan Preparation: Properly preparing your muffin pans is crucial to ensure your cakes come out easily after baking. Even though non-stick spray is used, making sure to evenly coat the wells with melted butter and brown sugar not only prevents sticking but also contributes to the caramelization that is signature to pineapple upside down cakes.
Batter Consistency: When mixing your cake batter, aim for a smooth, lump-free consistency. However, be careful not to overmix, as this can lead to tough cakes. Mixing until just combined is key. Replacing the water in the cake mix with pineapple juice is a fantastic way to infuse additional flavor, but ensure you measure it accurately to maintain the correct consistency.
Oven Temperature and Baking Time: Oven temperatures can vary, so it’s a good idea to use an oven thermometer to ensure your oven is at the correct temperature. Baking times may need slight adjustments based on your oven and the type of muffin pan used. The cakes are done when they are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cooling Before Unmolding: Allowing the cakes to cool for about 10 minutes in the pan before unmolding them is essential. This resting period helps the cakes set and makes them easier to remove from the pan without breaking. Be gentle when flipping the pan to release the cakes.
Ingredients
1/2 cup butter, melted
1 1/2 cups packed brown sugar
20 oz canned pineapple rings, juice reserved
12 maraschino cherries
15.25 oz yellow or white cake mix (plus ingredients on the back of the box, substituting water with the reserved pineapple juice)
2 Jumbo muffin pans
Preparing the Pineapple Rings and Cherries
Preheat the oven to 350°F (175°C) and spray the jumbo muffin pans with non-stick spray.
Melt butter and distribute into muffin pan wells, 1/2 tablespoon in each. Sprinkle 2 tablespoons of packed brown sugar over the melted butter in each well.
Add one pineapple ring to each muffin section and place a cherry in the center.
In a medium mixing bowl, add the dry cake mix and the ingredients listed on the back of the box (replace the water with pineapple juice reserved from the canned pineapple). Use a hand mixer to combine thoroughly.
Divide evenly between the 12 muffin cups (about 1/3 cup in each well).
Bake for 30 minutes. Remove from the oven, place on a wire rack, and allow to set for another 10 minutes.
Use a butter knife to loosen the edges of the cakes inside the pan. Place a cooling rack on the top of the muffin pan, upside down, and in one motion flip both the rack and pan upside down onto a large baking sheet to catch any drippings. Wait for another 5 minutes, then lift the pan slowly and the cakes will come out. Allow to cool completely before serving.