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Mini Pineapple Upside Down Cakes

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I love that holidays mean something new when you have a family of your own. You get to decide which of the fun family traditions from your childhood you get to continue, and you get to start making your own. One of our favorite new holiday traditions we do as a family is in the Fall, we love to run our local Turkey Trot on Thanksgiving morning. That’s months away and right now the weather is amazing and the flowers are starting to bloom and that means one thing, Spring is here. With Spring comes Easter, my mom was amazing when it came to holidays growing up and Easter was no different. The Easter baskets were something to be proud of. Always filled with tons of fun toys, treats(PEEPS are my favorite) and a few suprises, we looked forward to them every year. I was well into my 20’s the last time I convinced my mom I was still young enough for an easter basket. 

Another family tradition that is normally associated with holidays is food. Most families have a special dish that is included in celebrations. It  could be grandma’s mash potatoes, Aunt Susie’s green bean casserole, Mom’s pecan pie. I love pineapple upside down cakes and have decided that they are going to be our family’s new Easter traditional dessert. I wanted them to be cute and decided that mini pineapple upside down cakes was the way to go.

Mini Pineapple Upside Down Cakes // Life Anchored AD #BRMEaster #CleverGirls

You only need a few simple ingredients and you will be suprised at how easy they are to make!

Preheat your oven to 350 and spray a muffin pan with non-stick cooking spray. Set the pan aside.

Drain both cans of the pineapple chunks, setting aside 1/2 cup of the juice for batter. I layed out the chunks on a towel to drain completely.

In one bowl melt butter in a microwave, then stir brown sugar into melted butter. Stir until completely mixed together.

Mini Pineapple Upside Down Cakes // Life Anchored AD #BRMEaster #CleverGirls

Pour mixture into muffin wells, adding about 2 tsp to each.

Mini Pineapple Upside Down Cakes // Life Anchored AD #BRMEaster #CleverGirls

Arrange pineapple chunks on top of the sugar mixture, about 5 in each. The chunks are perfect for making a simple flower shape. Set aside when finished.

Mini Pineapple Upside Down Cakes // Life Anchored AD #BRMEaster #CleverGirls

Whisk together flour, sugar, baking powder and salt.  I use Bob’s Red Mill Organic Unbleached All Purpose White Flour, this kitchen staple is incredibly versatile and perfect for all of your baking needs. Once well incorporated, set up mixer with a paddle attachment, add butter and pineapple juice (that was set aside) then mix until batter is completely smooth.  Add in the egg and vanilla extract, continue mixing until well combined.

Mini Pineapple Upside Down Cakes // Life Anchored AD #BRMEaster #CleverGirls

 

Divide batter evenly among muffin cups, layering batter over pineapple layer. I like to use a medium cookie dough scoop. 1 Scoop was perfect for filling each well. 

Mini Pineapple Upside Down Cakes // Life Anchored AD #BRMEaster #CleverGirls

Place in preheated oven for 24 minutes or until tooth pick comes out of center clean. Once pulled from the oven. Allow to cool for 5 minutes, then place a cooling rack over the top of muffin pan and flip.

Mini Pineapple Upside Down Cakes // Life Anchored AD #BRMEaster #CleverGirls

Allow the mini cakes to cool completely before adding whipped cream and cherry topping. 

Mini Pineapple Upside Down Cakes // Life Anchored AD #BRMEaster #CleverGirls

What are your family’s Easter traditions?

Save on Bob’s Red Mill Products by clicking to print your coupon.

Mini Pineapple Upside Down Cakes // Life Anchored AD #BRMEaster #CleverGirls

Mini Pineapple Upside Down Cakes
2016-03-04 21:14:25
Yields 12
Mini versions of your favorite classic pineapple upside down cake
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Save Recipe
Print
Prep Time
20 min
Cook Time
24 min
Total Time
45 min
Prep Time
20 min
Cook Time
24 min
Total Time
45 min
307 calories
43 g
60 g
15 g
2 g
9 g
146 g
65 g
31 g
0 g
5 g
Nutrition Facts
Serving Size
146g
Yields
12
Amount Per Serving
Calories 307
Calories from Fat 132
% Daily Value *
Total Fat 15g
23%
Saturated Fat 9g
46%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 60mg
20%
Sodium 65mg
3%
Total Carbohydrates 43g
14%
Dietary Fiber 1g
6%
Sugars 31g
Protein 2g
Vitamin A
11%
Vitamin C
55%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 20 oz can pineapple chunks in pineapple juice
  2. 1 8 oz can pineapple chunks in pineapple juice
  3. 1/3 cup packed light brown sugar
  4. 1/3 cup unsalted butter, melted
  5. 1 cup Bob's Red Mill Organic Unbleached All Purpose White Flour
  6. 3/4 cup granulated sugar
  7. 1/2 tsp baking powder
  8. 1/4 tsp salt
  9. 1/4 cup unsalted butter, softened
  10. 1/2 cup pineapple juice (from pineapple chunk can)
  11. 1 large egg
  12. 1/2 tsp vanilla extract
  13. Topping
  14. 3/4 cup heavy cream
  15. 2 Tbsp granulated sugar
  16. 12 maraschino cherries
Instructions
  1. Preheat your oven to 350 and spray a muffine pan with non-stick cooking spray. Set the pan aside.
  2. Drain both cans of the pineapple chunks, setting aside 1/2 cup of the juice for batter. I layed out the chunks on a towel to drain completely.
  3. In one bowl melt butter in a microwave, then stir brown sugar into melted butter. Stir until completely mixed together.
  4. Pour mixture into muffin wells, adding about 2 tsp to each.
  5. Arrange pineapple chunks on top of the sugar mixture, about 5 in each. The chunks are perfect for making a simple flower shape. Set aside when finished.
  6. Whisk together flour, sugar, baking powder and salt. Once well incorporated, set up mixer with a paddle attachment, add butter and pineapple juice (that was set aside) then mix until batter is completely smooth. Add in the egg and vanilla extract, continue mixing until well combined.
  7. Divide batter evenly among muffin cups, layering batter over pineapple layer.
  8. Place in preheated oven for 24 minutes or until tooth pick comes out of center clean. Once pulled from the oven. Allow to cool for 5 minutes, then place a cooling rack over the top of muffin pan and flip.
  9. Allow the mini cakes to cool completely before adding whipped cream and cherry topping.
For whipped cream topping
  1. In a mixing bowl using an electric hand mixer, whip cream on high speed until soft peaks form. Add sugar and continue to whip until stiff peaks form.
By Lani // Life Anchored
beta
calories
307
fat
15g
protein
2g
carbs
43g
more
Life Anchored https://lifeanchored.com/

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Filed Under: Cooking

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Comments

  1. Maria says

    March 11, 2016 at 1:01 pm

    LOVE LOVE LOVE this. My mom is a big pineapple upside down cake fan. Her birthday is this summer and these would be the perfect bite size treat for her. Definitely trying this for her big day! Thanks so much for sharing it with us on #SHINEbloghop,

  2. Audrey says

    March 11, 2016 at 1:08 pm

    It’s good these are single servings so I won’t eat so much as once… maybe. Thanks for sharing on the Tasty Tuesdays Linky Party. I hope you’ll join us again.

  3. Frugal Hausfrau says

    March 15, 2016 at 11:36 pm

    I know a few people that would go wild crazy over a couple of these cute little baby cakes! Thanks for sharing this with us on Throwback Thursday!

    Mollie

  4. Theresa @DearCreatives says

    March 17, 2016 at 2:21 pm

    Perfectly yummy looking! Thanks for joining the Inspiration Spotlight party. Pinned & shared. Hope to see you again soon.

Trackbacks

  1. Friday Features Linky Party | Oh My Heartsie Girl says:
    March 17, 2016 at 1:02 pm

    […] Flamingo Toes –Roly Poly Fabric Easter Bunnies Life Anchored-Mini Pineapple Upside Down Cakes […]

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