Mini Pineapple Upside-Down Cakes

Mini Pineapple Upside-Down Cakes
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 178.7
  • Total Fat: 5.6 g
  • Cholesterol: 30.2 mg
  • Sodium: 143.1 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.8 g

View full nutritional breakdown of Mini Pineapple Upside-Down Cakes calories by ingredient
Submitted by:

Number of Servings: 24


    2/3 cup packed brown sugar
    1/3 cup butter, melted
    2 (20 ounce) cans sliced pineapple
    1 (18.25 ounce) package yellow cake mix
    3 eggs
    1/3 cup vegetable oil
    12 maraschino cherries, halved


In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.

Number of Servings: 24

Recipe submitted by SparkPeople user MARYXO.

Rate This Recipe