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Muffin Tin Pineapple Upside Down Cake Recipes

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Muffin Tin Pineapple Upside Down Cake

Make your next pineapple upside down cake in muffin tins for a sweet little treat. This page contains muffin tin pineapple upside down cake recipes.

Video: Mini Pineapple Upside Down Cakes

These individually sized upside down cakes are so yummy! Made from scratch, but easy to make, you will never need another recipe. View the full recipe here: Mini Pineapple Upside Down Cakes

Solutions: Muffin Tin Pineapple Upside Down Cake Recipes

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Recipe: Mini Pineapple Upside Down Cakes

finished cake on plate

These individually sized upside down cakes are so yummy! Made from scratch, but easy to make, you will never need another recipe. :)

Approximate Time: 35 minutes

Yield: 6 cakes

Ingredients:

    Cake:
  • 2 eggs
  • 2/3 cup sugar
  • 4 Tbsp pineapple juice
  • 1 tsp baking powder
  • 2/3 cup flour
  • 1/4 tsp salt
  • Topping:
  • 1/4 cup butter (1/2 stick)
  • 2/3 cup brown sugar
  • 6 pineapple rings
  • 6 maraschino cherries
upside down cake supplies

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl combine eggs, sugar, and pineapple juice. Using a hand mixer, beat for 2 minutes.adding pineapple juicebeat egg mixture
  3. In a small bowl, combine flour, salt, and baking powder.adding salt
  4. Add flour mixture to egg mixture and beat another 2 minutes.adding flour mixturebeat in flour mixture
  5. In a small saucepan, melt together butter and brown sugar over low heat. Stir frequently until well combined.brown sugar mixture
  6. Spray jumbo muffin pan with non-stick spray. Then spoon brown sugar mixture evenly into the bottom of each section. (Approx. 1 Tbsp. plus 1 tsp. each.)add brown sugar mixture to pan
  7. Place a pineapple ring into each section, pressing gently to fit. Then add a cherry to the center of each ring.

    NOTE: If you only have a standard sized muffin tin, try using pineapple tidbits or trim the rings to fit.adding cherries

  8. Pour batter, evenly divided, into each section. (Approx. 1/3 cup each.)pour in battercakes before baking
  9. Bake for 25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes, then loosen with a butter knife along the edges.cakes after baking
  10. Place a piece of waxed paper or a cookie sheet on the counter, to catch any drips. Then invert the muffin tin onto a wire rack. Enjoy!finished cakes on rack

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