PINEAPPLE UPSIDE-DOWN CUPCAKES
Taken from the Duncan Hines website (credited to Stacy3099), these were a hit at our Thanksgiving gathering. Be forewarned: this made 24 regular sized cupcakes AND 12 mini cupcakes (
Provided by alligirl
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional).
- Melt the butter.
- Spray cupcake pan with cooking spray. (Do not use paper liners!).
- Place one teaspoon of melted butter in the bottom of each cup of the pan.
- Add one tablespoon of brown sugar on top of the melted butter.
- Place one cherry in the center.
- Scatter the tidbits around the cherry to form a circle.
- Add cake mix on top of the pineapple. (3/4 full).
- Bake for 18-20 minutes or until cupcakes are cooked.
- Let the pan cool on a cooling rack for about 5 minutes.
- Run a knife along the inside edge.
- Invert cupcake pan on the cooling rack.
- Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.
MINI PINEAPPLE CAKES
Provided by Giada De Laurentiis
Categories dessert
Time 2h10m
Yield 6 mini Bundt cakes
Number Of Ingredients 9
Steps:
- Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan.
- For the Cakes: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into the prepared pan.
- In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, cake mix, and 2/3 cup pineapple juice. Using an electric hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden. Allow the cakes to cool for 15 minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside-down, on top of the parchment paper. Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour. Unmold the cakes and place on individual serving plates.
PINEAPPLE UPSIDE-DOWN MINI-CAKES
Take one classic American dessert recipe, and add a modern touch by serving it as individually sized cakes. These mini desserts can be made with fresh or canned pineapple.
Provided by By Angie McGowan
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
- In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
- Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
- Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.
Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 38 g, TransFat 0 g
MINI PINEAPPLE UPSIDE DOWN CAKES
Found on Slice of Life's Facebook page, who credits http://www.bigmamashomekitchen.com/2010/10/mini-pineapple-upside-down-cakes.html
Provided by ElizabethKnicely
Categories Dessert
Time 55m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Spray your muffin tins with non-stick cooking spray.
- In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
- In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
- Spoon layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
- Bake for 30-35 minutes, until a wooden pick in the center of cakes comes out clean.
Nutrition Facts : Calories 368.3, Fat 9.5, SaturatedFat 5.4, Cholesterol 82.3, Sodium 257, Carbohydrate 69.2, Fiber 1.5, Sugar 55.5, Protein 4
MINI PINEAPPLE UPSIDE-DOWN CAKES
These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix makes them easy to bake anytime. -Cindy Colley, Othello, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each., In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks to cool.
Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
PINEAPPLE UPSIDE-DOWN CAKE
This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4.
- For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
- Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
- Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium
MINI PINEAPPLE UPSIDE-DOWN CAKES
These Mini Pineapple Upside-Down Cakes are simple, sweet, and sure to put a smile on everyone's face!
Provided by Ashley Manila
Categories Dessert
Time 30m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees (F). Generously spray a 12-mold JUMBO muffin tin with non-stick cooking spray; set aside.
- Crack the eggs into a large mixing bowl; whisk smooth. Add in the granulated sugar, brown sugar, and rum (or vanilla), and beat smooth. Stir in pineapple juice and set aside. In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and cornstarch. Gradually add the dry ingredients into the wet ingredients and whisk until just combined. Be sure not to over mix here! Set mixture aside while you make the topping.
PINEAPPLE UPSIDE DOWN CUPCAKES
Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!
Provided by Bri
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
- Spray 24 muffin cups with cooking spray.
- Line a work surface with waxed paper.
- Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
- Spoon 1 tablespoon brown sugar in each muffin cup.
- Press a maraschino cherry into the center of the brown sugar in each muffin cup.
- Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
- Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
- Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 38.6 g, Cholesterol 33.4 mg, Fat 9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 174.1 mg, Sugar 28.4 g
MINI UPSIDE-DOWN CAKES
Steps:
- Brush four 4-ounce ramekins with butter. Sprinkle brown sugar in the bottom of each and line with sliced pineapple. Whisk 1 egg, 1/4 cup buttermilk, 3 tablespoons melted butter and a dash of vanilla in a bowl, then stir in 1/2 cup flour, 6 tablespoons granulated sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda and a pinch of salt. Divide among the ramekins. Bake at 350 degrees F, 20 minutes. Let cool, then unmold and top with confectioners' sugar.
Nutrition Facts : Calories 287 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 84 milligrams, Sodium 197 milligrams, Carbohydrate 40 grams, Fiber 0.5 grams, Protein 4 grams, Sugar 26 grams
EASY MINI PINEAPPLE UPSIDE-DOWN CAKES
Personal-sized pineapple upside-down cakes, perfect for gift giving.
Provided by Linda In Da Kitchen
Categories Pineapple Upside-Down Cake
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 jumbo muffin cups.
- Drain pineapple rings and pour juice into a 2-cup liquid measure. Add water, if needed, to reach 2 cups. Set aside.
- Mix brown sugar and butter in a small bowl with a fork until completely combined. Divide mixture evenly between the prepared muffin cups. Place one pineapple ring in each cup and place a cherry in the center.
- Combine cake mix, reserved pineapple juice-water mixture, oil, and eggs in a large mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Fill each muffin up 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
- Remove from the oven and immediately invert onto wire racks to cool.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 50.1 g, Cholesterol 52.3 mg, Fat 13.4 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 262.3 mg, Sugar 35 g
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- Melt the butter in a small saucepan over low heat, add the sugar and heat until just melted; remove from heat. Spoon 1 tablespoon of the sugar mixture around the bottom of each Bundt. Place a slice of pineapple on top.
- In a large bowl, whisk together the coconut milk, eggs, and oil. Add the cake mix and whisk to combine.
- Spoon the batter into each of the Bundts, leaving 1⁄4 inch space at the top of each hole. Bake until puffed and starting to turn golden, 24 to 28 minutes. Immediately turn out onto a board. Repeat using remaining sugar, pineapple and batter, spraying the pan and remelting the sugar mixture if necessary. Fill any empty holes with leftover batter, if desired.Meanwhile, place blueberries and 1⁄3 cup reserved pineapple syrup in a small saucepan over medium heat. Simmer until the blueberries just start to burst, about 3 minutes. Spoon over warm Bundt cakes and dollop with whipped cream, if desired.
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- 2. Combine brown sugar and butter saucepan over medium heat. Stir together until the sugar dissolves and the mixture becomes bubbly (this happens after a few minutes).
- 4. Arrange one pineapple slice in each ramekin on top of the caramel mixture. Place a cherry in the center of the pineapple ring, if using.
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- Cut pineapple crosswise into 3/8-inch-thick pieces. Shred the pineapple sliced with your fingers to a similar consistency of crushed pineapple.
- Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat.
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- Preheat the oven to 350º F. Spray two 12 cup muffin pans with non-stick cooking spray. Separate the pineapple juice from the pineapple chunks, but keep both.
- In small mixing bowl combine the brown sugar and melted butter, stir until it’s a thick paste. Using a cookie scoop or 1/2 tablespoon, Place 1/2 tablespoon of this mixture into each muffin cup. Using your fingers or spoon, press flat.
- Place half a maraschino cherry, cut side down, into the center of each muffin cup. Add 3-4 pieces of chopped pineapple to each muffin cup, arranging around the cherry.
- In a large mixing bowl combine the pineapple juice, cake mix, eggs, vegetable oil, and beat an electric mixer until combined, about 1 minute.
MINI PINEAPPLE UPSIDE DOWN CAKES IN RAMEKINS - DESSERT …
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- Preheat the oven to 350° and use extra butter and 2 teaspoons of granulated sugar to rub into two 8-ounce ramekins. This butter and sugar crust will keep the cakes from sticking to the ramekin.
- First make the pineapple topping: In a small skillet over medium-low heat, melt the brown sugar and the 2 tablespoons butter. When the sugar is melted, scrape the mixture into the two ramekins, trying to divide it as evenly as possible.
- Then, place one pineapple ring in the center of each ramekin. Slice up the remaining rings and arrange around the whole ring in order to cover the entire bottom of the ramekin. In the middle ring, Place one cherry half with the curved side up. Set aside while making the cake batter.
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- Mix cake mix, oil, eggs and pineapple juice on low speed of mixer until combined. Switch to med. Speed and mix for about 2 min.
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Ratings 1Category DessertCuisine AmericanTotal Time 37 mins
- Preheat your oven to 350 degrees. Generously spray 2 jumbo muffin tins with non-stick cooking spray.
- In a medium-sized bowl, mix the brown sugar and melted butter. Evenly divide sugar mixture into muffin tins. Add one pineapple slice and one maraschino cherry to each.
- In a large bowl, whisk the flour, salt, and baking powder, set aside. In a separate bowl, mix together sugar and butter until light and fluffy. Mix in vanilla and eggs mixing in between each egg addition. Slowly alternate adding flour mixture and milk, mixing well between each. Divide the cake batter evenly between the tins.
- Bake in the oven for 18-22 minutes until cake bottoms are golden and the cakes are cooked through. Once cooled, flip over the pans to remove your mini pineapple upside down cakes and serve.
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