Mini Pineapple Upsidedown CakesBrooke McLay
Pineapple upsidedown cake is so Mad Men, isn’t it? Just vintage, classic dessert. One of those ones that never gets old or boring. That caramelly drizzle on over pineapple and white cake. The little kiss of maraschino cherry. But, in our two-bite dessert world, and entire hunk of cake just isn’t practical. Baking individual sized mini cakes in a large muffin tin is a fun way to update this traditional treat. Pineapple rings fit perfectly in the bottom of the tins, and a box of cake mix fills in the spaces between. Easy, peasy, adorable! A great way to update the classic!
Mini Pineapple Upsidedown Cake
Serves: 8 mini cakes
1 box yellow cake mix (with pudding in the mix)
1/2 cup melted butter + 8 TBSP butter
1/4 cup milk
1 cup brown sugar
8 Pineapple rings
8 Maraschino cherries
Preheat oven to 350 degrees. In a stand mixer or large bowl, mix together the yellow cake mix, 1/2 cup of melted butter, 4 eggs, and milk. Mix until smooth and all ingredients are incorporated. Spray muffin tins generously with nonstick spray, then place a tablespoon of butter and 2 tablespoons of brown sugar into the bottom of each muffin cups. Set a maraschino cherry into the center of the muffin cup, then place a pineapple ring on top of the cherry. Spoon batter on top of the pineapple slices, filling each cup with batter while leaving about 1/4″ space at the top of each muffin cup. Bake in preheated oven for 21-26 minutes, or until the tops of each cupcake spring back when touched lightly. Turn cupcakes over onto a cooling rack, transfer to plates, serve and enjoy!