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Mini Pineapple Upside-Down Cakes

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By Melinda Sekela
Updated Oct 24, 2023
Makers gonna make bake. Betty Crocker Maker Melinda taking a bite of chocolate frosted cake. 

Meet Melinda, a classic Betty Maker at heart

“I love referring to my vast collection of vintage cookbooks for both classic dishes and offbeat ideas, which I combine with my local and seasonal flair.”
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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

Any tips for easily inverting the mini pineapple upside down cakes?

After taking the ramekins from the oven, be sure to flip them right away before the sugar hardens. Start by first running a knife around the side of the ramekins to loosen the cakes. Then, simply place a heatproof serving plate upside down onto each ramekin; turn plate and ramekin over. Don’t forget to leave the ramekin over the cake for 5 minutes to cool before removing.

Mini Pineapple Upside-Down Cakes

  • Prep Time 15 min
  • Total 1 hr 40 min
  • Servings 6
  • Ingredients 7
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Add 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.
  • Step 
    3
    Bake 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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