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Pineapple Upside Down Mini Cakes

I was browsing through Pinterest one day and saw Pineapple Upside Down Cake. I had a spare can of pineapple in the cupboard and thought, 'what if I did bite size cakes?' They seem to go faster in smaller portions in my home. Not sure why. So off we went. Using a basic Pineapple Upside Down Cake recipe and just using a muffin tin to bake instead of a cake pan. Easy peasy! (Though they will fall over if you're like me and almost fill the cup of the tin. That's still okay though!) 


1 box Betty Crocker white cake mix
3 large eggs
1/3 cup melted margarine
2/3 cup brown sugar
Canned pineapple rings
1/2 cup vegetable oil
Cooking Spray


Preheat oven to 350c. 
Cut your pineapple rings into pieces, but save the juice. 
Spray a muffin tin liberally with cooking spray. I use Pam.
In a medium bowl, mix the cake mix, eggs, oil and reserved pineapple juice. Blend it until it's smooth.
In a smaller bowl, mix the melted margarine (I use Becel), and the brown sugar. Make sure it's a smooth as possible. Then add 1 tbsp to each cup in the muffin tin. Ensure the bottom of the cup has a nice even layer in each. When complete, place the pineapple pieces on top of the butter mixture without squeezing it forward. Be gentle but add enough to cover. Then you add the cake mixture on top. I used a measuring cup and filled to almost the top. Yes they come up and over like normal, and that's ok. Leave just a small amount of space in each cup.
Bake for about 20 minutes. 
Allow a fair amount of cooling time. They should pop right out if you do. 
You will have extra mixture, more than a dozen. You can make or toss. I only made 12.

**Photo and recipe owned by Freda's Voice.


  1. These look delicious! My husband loves pineapple upside down cake so I might try out your mini version. :)

    Tanya @ Girl Plus Books


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