AuthorRaychl SpeignerYields12 ServingsCategoryNorth American
Growing up, I always loved Sunday dinner with my family. It was so much fun to have everyone over after church, watch sports all day, and throw down on all kind delicious food.
While the main dishes were tasty, the desserts were even better because my aunt was one of the best bakers I have ever known. Anything you wanted, she would make just for you. Apple pie, sweet potato pie, cream cheese pound cake, 7up cake, and chocolate chip cookies were some of my most-requested desserts. She was amazing! You could feel her love in every chocolate chip morsel and slice of pie.
I’ve developed my aunt’s love for baking and it has been such fun, weight-gaining experience. I really enjoy watching friends eat my food and one of my favorite recipes to share with them are my mini pineapple upside-down cakes. These cakes are the perfect size for holiday parties, tailgating, kids’ events, and more.
Check out the recipe below and remember to make your desserts with love—just like my aunt.
Ingredients
Directions
Preheat the oven to 350 degrees Fahrenheit.
In a bowl, prepare the cake batter by blending butter (or shortening), flour, sugar, eggs, vanilla baking powder, salt, and pineapple juice until smooth.
Melt the 6 tablespoons of butter, and then pour it in the muffin cups. Sprinkle brown sugar evenly over the butter in each muffin cup.
Cut the pineapple slices in quarters and place two pieces in each cup. If you're using crushed pineapple, spoon enough into each cup so that the pineapple forms a uniform layer over the brown sugar.
Then, place a few cherries in the middle of the pineapple layer.
Carefully pour batter in each muffin cup until the cups are about 3/4 full.
Bake the mini cakes for 35-45 minutes until golden brown or the toothpick comes out clean when inserted in the middle of one of the cakes.
Place a cookie sheet on top of the muffin pan and then flip both the cookie sheet and muffin pan over. The mini cakes should slide right out the pan on the tray.
Serve the cakes warm and enjoy!
Ingredients
Directions
Preheat the oven to 350 degrees Fahrenheit.
In a bowl, prepare the cake batter by blending butter (or shortening), flour, sugar, eggs, vanilla baking powder, salt, and pineapple juice until smooth.
Melt the 6 tablespoons of butter, and then pour it in the muffin cups. Sprinkle brown sugar evenly over the butter in each muffin cup.
Cut the pineapple slices in quarters and place two pieces in each cup. If you're using crushed pineapple, spoon enough into each cup so that the pineapple forms a uniform layer over the brown sugar.
Then, place a few cherries in the middle of the pineapple layer.
Carefully pour batter in each muffin cup until the cups are about 3/4 full.
Bake the mini cakes for 35-45 minutes until golden brown or the toothpick comes out clean when inserted in the middle of one of the cakes.
Place a cookie sheet on top of the muffin pan and then flip both the cookie sheet and muffin pan over. The mini cakes should slide right out the pan on the tray.
Serve the cakes warm and enjoy!
