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A classic recipe, reimagined! These sweet, individual treats are packed with plenty of pineapple flavor and are perfect for your next summer gathering.
Frequently Asked Questions
Mini Pineapple Upside-Down Cakes
- Prep Time 15 min
- Total 1 hr 40 min
- Servings 6
- Ingredients 7
Ingredients
- 1/4 cup butter, melted
- 1 cup packed brown sugar
- 1 can (20 oz) pineapple slices in juice, drained, juice reserved
- 1 jar (6 oz) maraschino cherries without stems, drained (about 18 cherries)
- 1/2 cup pecan halves
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- Vegetable oil and eggs called for on cake mix box
Instructions
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Step1Heat oven to 350°F. Spoon 2 teaspoons of melted butter in each of six 10 oz ramekins. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices on top of sugar mixture; pineapple can be arranged whole or cut into halves and arranged curved-side inward to create butterfly shapes. Place cherries and pecans around the pineapple for decoration.
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Step2Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on the box, substituting pineapple juice mixture for the water. Pour 2/3 cup of batter over the fruit and nuts, filling each ramekin halfway.
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Step3Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately run a knife around the side of the ramekins to loosen the cakes. Place heatproof serving plate upside down onto each ramekin; turn plate and ramekin over. Leave the ramekin over the cake for 5 minutes so brown sugar topping can drizzle over the cake; remove ramekin. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
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