Individual Pineapple Upside Down Cakes

This is a single serving pineapple upside down cake. I saw something similar at Starbucks. The Starbucks pineapple cake was much smaller and it had a hole in the middle with no cherry. I like a good challenge to improve on a similar item that is higher priced.  I used the Pampered Chef recipe for pineapple upside down cake and tweaked it a bit. This little cake is moist, light and fluffy. The topping is sweet but not over-powering. Top with a little whip cream and you have a special, light desert for your dinner guests to enjoy!




  • 1 cup of butter
  • 1 1/2 of packed brown sugar
  • 1 can (20 ounces) pineapple slices
  • 10 to 12 maraschino cherries, drained
  • 1/2 cup of chopped nuts (optional)
  • 1 package of Duncan Hines Classic Yellow cake mix
  • 3 eggs
  • 1/3 cup of canola oil
  • Save the juice from the pineapple and add enough water to the juice to make 1 1/3 cup of liquid.

IMPORTANT: You will need a jumbo muffin pan (this is a little bigger than the large muffin pan.) you can find this at Walmart, it is a Wilton pan and says jumbo on the packaging.I would recommend buying two pans. The pineapple rings will fit perfectly in this pan.

Preheat oven to 350 degrees. Melt butter in a sauce pan and add the brown sugar until it is dissolved in the butter. Make sure to use shortening to grease the sides of the pan. I tried the spray cooking oil and it didn’t work as well as the shortening. Place about 2 tablespoons of butter sugar mixture at the bottom of each one of the muffin cups. Next place a pineapple ring in each cup and a cherry.

Mix your cake batter with 3 eggs, 1/3 cup of canola oil, and 1 1/3 cup of juice plus water mixture. Measure 1/2 cup of batter for each muffin cup. Bake for about 20 minutes. Start checking after 15 minutes using a toothpick. When they are done take them from the oven and allow to cool for about 5 minutes.

The cakes may mound up in the center when they are cooked. Before removing the cakes from the pan, use a serrated knife and (carefully with a sawing motion) cut off the extra cake so that when they are turned they will sit flat on the plate. Then using a butter knife carefully run the knife around the corners of each muffin tin until you know the sides are loosened. Place a piece of wax paper or parchment paper on top of the muffin pan to cover the top. Then place a plastic cutting board or whatever flat surface you can put on top of the pan. Then hold on to the the muffin pan and the flat surface and turn upside down. If the cakes are still stuck to the bottom, then lightly tap with your fingers and they should come loose.

Place the cakes on individual cake plates and add a dollop of whip cream. They really are great if you can serve them warm. You can reheat if serving at at later time by microwaving for about 10 to 15 seconds, if cakes are at room temperature. I made these cakes for a church luncheon and I received rave reviews. This recipe yields about 10 cakes.

2013-03-09_22-33-20_663Cooking Tip – Always use quality ingredients for your baking. Don’t try and cut corners, it really does make a difference. Use real butter and use name brands, unless you know that the store brand is comparable in quality. Look for the sales and use coupons!

Proverbs 31:15 She gets up while it is still night; she provides food for her family.

Posted on: March 25th, 2013 Written by Cindy This post currently has no responses

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