Mini Pineapple Upside-Down Cake Treats – Dive into the tropical sweetness. Of Mini Pineapple Upside-Down Cake Treats. A bite-sized twist on the classic dessert. That combines the tangy zest of pineapple. With the soft, moist texture of cake. Perfect for parties. These treats feature caramelized brown sugar, juicy maraschino cherries, and a pineapple-flavored cake. That’s utterly irresistible. With ingredients like crushed pineapple, brown sugar, and a simple yellow cake mix. This recipe brings a burst of flavor. To every little cupcake-sized treat.
The first time I whipped up these mini delights. Was for my family’s weekend brunch. Wanting to surprise them with something unique. Yet familiar. I decided on these treats. Reminiscent of the larger classic dessert we all adored. The look of joy. And anticipation on my husband and child’s faces. As they watched me invert the muffin tin. Revealing the glossy pineapple. And cherry topping. Was unforgettable. They were an instant hit. Devoured quicker than it took to make them. And have since become a cherished treat in our home. Requested at every family gathering.
What makes this Mini Pineapple Upside-Down Cake Treats truly special?
What sets these Mini Pineapple Upside-Down Cake Treats apart. Is their adorable size. Making them perfect for portion control. Or serving a crowd. The use of real pineapple juice. Not only intensifies the pineapple flavor. But ensures the cake is incredibly moist. Additionally, the process of creating the caramelized layer. With brown sugar. And butter. Directly in the muffin cups. Adds an extra touch of homemade love. That’s hard to find in store-bought desserts.
What You Need To Make This Mini Pineapple Upside-Down Cake Treats Recipe?
Cooking Spray: The first step. To ensure our mini cakes slide out effortlessly. Ready to wow everyone.
Butter: Melted butter is our base’s secret weapon. Adding a rich, silky texture. That makes every bite irresistible.
Brown Sugar: This isn’t just sugar. It’s a caramel dream in the making. Adding depth and a gooey touch. That’ll make your taste buds dance.
Maraschino Cherries: Each cherry is a bright spot of sweetness. Adding a pop of joy. And color to your mini treats.
Crushed Pineapple: It’s all about bringing a burst of juicy. Tropical flavor to the party. Making each cake a mini vacation.
Yellow Cake Mix: Our easy-breezy shortcut to deliciousness. It’s the perfect backdrop. Letting our pineapple. And cherries shine.
Pineapple Juice: Here’s our secret twist: using pineapple juice. Instead of water. To amplify the tropical taste. And keep every crumb moist.
Confectioners’ Sugar: A light dusting on top. Is like the finishing sparkle on our little gems. Making them not just tasty. But also picture-perfect.
Steps To Make Mini Pineapple Upside-Down Cake Treats:
Step 1: Start by heating your oven to a cozy 350 degrees. And ready your muffin tins. With a loving spray of cooking spray.
Step 2: Prepare your work area with parchment or waxed paper. Imagining the sweet treats. That will soon grace your kitchen.
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Step 3: In each muffin cup. Gently pour a teaspoon of melted butter. Followed by a tablespoon of brown sugar. Creating a base that promises. To caramelize into something magical.
Step 4: Nestle a maraschino cherry. Into the heart of each cup. Pressing it into the brown sugar with care.
Step 5: With love. Spoon a generous tablespoon of crushed pineapple over each cherry. Patting it down. To form a bed for the cake batter.
Step 6: Prepare the cake mix with a twist. Substituting pineapple juice for water. And mix with an electric mixer. Imagining the tropical breeze as you do so.
Step 7: Pour the batter into the cups. Filling them with dreams of golden cakes.
Step 8: Bake until a toothpick comes out clean. About 20 minutes. Then let them rest. Building anticipation.
Step 9: Finally, invert the muffin tin with a flourish. Revealing the beautifully caramelized pineapple. And cherry topping.
Tip:
Embrace the beauty of ‘imperfect perfection’. When spooning your brown sugar. And crushed pineapple. Into the muffin cups. Each cupcake will have its own unique swirl of caramelized sugar and pineapple. Much like a fingerprint. These small variations. Add character to each treat. Reminding us that in the kitchen. As in life. It’s the little imperfections. That makes moments truly special. So, don’t stress over making each cup exactly alike. Celebrate the individual beauty. Of each cake. As a reflection of the love. And care you’ve poured into them. This approach not only eases the baking process. But also turns your treats. Into a heartwarming story of handmade charm. And warmth.
Frequently Asked Questions:
Can I make these ahead of time?
Yes. They’re perfect for preparing ahead! Just be sure to store them in an airtight container. They taste even better. After the flavors meld overnight.
Can I use fresh pineapple instead of canned?
Fresh pineapple will give a brighter, more acidic flavor. But remember to adjust the juice needed. For the cake batter.
How do I prevent the cakes from sticking to the muffin tin?
Ensure you generously spray the muffin cups. With cooking spray. And let the cakes cool. For at least 5 minutes. Before inverting. The parchment paper catch. Is also a neat trick. To keep everything clean.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mini Pineapple Upside-Down Cake Treats
Ingredients
- Cooking spray
- 1/2 c butter melted
- 1 1/2 c brown sugar
- 24 maraschino cherries
- 1 20 oz can crushed pineapple (reserve juice)
- 1 15.25 oz package yellow cake mix (add vegetable oil and eggs as called for on the package)
- 1 1/3 c pineapple juice use as much juice as water required by the cake mix package
- Confectioners' sugar for dusting
Instructions
- Preheat & Prep: Heat your oven to 350°F (175°C). Spray 24 muffin cups with cooking spray.
- Butter & Sugar: Place 1 tsp melted butter in each muffin cup. Add 1 tbsp brown sugar on top.
- Cherry & Pineapple: Press a cherry into the center of the brown sugar in each cup. Top with a heaping tablespoon of crushed pineapple, pressing it down.
- Cake Mix: Follow the cake mix instructions, but use pineapple juice instead of water. Mix until smooth.
- Fill Cups: Pour the cake batter into muffin cups, almost to the top.
- Bake: Bake for about 20 minutes or until a toothpick comes out clean.
- Cool & Serve: Let them cool for 5 minutes, then invert onto waxed paper. Serve pineapple and cherry side up, and dust with confectioners' sugar if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
