Beat for 2 minutes. In a medium bowl beat together the softened butter and sugar using an electric mixer on medium. Stir on low heat for one minute. How To Make Mini Pineapple Upside Down Cakes Prep Work. Spray muffin tins with non stick baking spray.

Ingredients

Prepare the cake batter.

Divide batter evenly among muffin cups.

These pineapple upside-down cupcakes are delicious mini versions of the cake.

Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center.

Spoon over pineapple filling each cup three-fourths full.

Place pineapple over several layers of paper towels to drain well.

Let cakes cool on parchment paperbaking sheet.

How To Mini Pineapple Upside-Down Cupcakes. They are super easy to make but look so impressive. Add to the wet ingredients and turn mixer back on for 2 minutes. In large bowl beat cake mix 1 cup pineapple juice the oil and eggs with electric mixer on low speed until moistened. In a bowl beat cake mix oil eggs reserve pineapple juice with an electric mixer on low speed 30 seconds.

RELATED ARTICLE :

These mini pineapple upside down cakes are super easy to make using a boxed cake mix canned pineapple rings and maraschino cherries. Allow the mini pineapple cakes to cool for 5-7 minutes in the pan. You will have enough batter remaining to make 8 9 cupcakes. To make these mini pineapple upside-down cakes youll need flour cornstarch brown sugar granulated sugar cinnamon salt baking powder rum OR vanilla extract totally your call pineapple juice pineapple slices and maraschino cherries. We know youre going to love these individual pineapple upside-down cakes.

Preparation And Explanation

Beat for 1 minute until fluffy and homogenous. Carefully flip pineapple pan.

Drain both cans of the pineapple chunks while reserving 12 cup of the juice for batter. Set aside to cool.

After flipping a layer of sweet brown sugar caramelized pineapple ends up on top of a lightly spiced vanilla cupcake. Beat on low speed for 30 seconds.Cook Time 30 mins.

Add a cherry in the middle of each pineapple. Fill the cups with the cake batter almost the top of the cups.

Thank youMini pineapple Upside-down cakes⅔ cup packed brown sugar. Spoon pineapple into prepared cups.Add the sugar and continue to beat until the mixture thickens and is a light in color.

In a separate bowl sift together the flour baking powder and salt. Add 1 tablespoon of pineapple to each cup and press it down.

In the bowl of an electric mixer add eggs and beat 15 seconds. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin then place a pineapple ring on top. Stir on low heat for one minute. Top the inverted cupcakes with whipped cream and a maraschino cherry to make them extra cute. After the mini pineapple upside down cakes come out of the oven youll want to let them cool in the pan for about 5 minutes.

Total Time 55 mins. Now make the cakes. Spray 24 regular-size muffin cups with cooking spray. In a small sauce pan melt the butter and add the brown sugar. Preheat oven to 350 degrees F.

Use a butter knife or small spatula to go around the edge of all the cakes to help loosen them from the pan. Next add 2 teaspoons of brown sugar to each cup and top with a cherry in the center. Cutting every pineapple slice to 4 pieces. Then put a cookie sheet on top and flip it over so the mini upside down cakes come out onto the cookie sheet. In a large bowl combine the cake mix eggs oil and reserved pineapple juice.

Serve warm or at room temp. Wrap the cakes in plastic wrap and then wrap them again in aluminum foil. Quickly flip the pineapple pan upside down. IN THE FREEZER. If you buy the sliced pineapples in real pineapple juice you should have enough juice from the can.

Melt 13 cup butter in a microwave safe bowl then stir brown sugar into melted butter. Theyre just like the classic but in handheld portions and still feature that enticing caramel-like crust that everyone loves. In a large bowl add the flour baking powder baking soda and salt. Beat on medium for 2 minutes. Pour cake mixture over to fill muffin tin 34 of the way full.

In a medium bowl combine melted butter and brown sugar. Spoon 1 tablespoon of butter into the bottom of each cup. Heat the oven to 350 degrees Fahrenheit. Beat 2 minutes on high speed. Please like share and SUBSCRIBE Be sure to CLICK the BELL ICON to get my latest videos.

Place a cherry half cut side down in the center of each. Whisk to combine then set aside. You can store these mini pineapple upside-down cakes in the freezer for up to 2 to 3 months. Flip the pan upside down on a silicone baking mat. Drain pineapple reserving the juice.

Set pan on counter slightly tap on top of each mini cake portion to help loosen. Set pan on counter slightly tap on top of each mini cake portion to help loosen. Place a cherry half cut side down in the center of each. In a medium bowl combine melted butter and brown sugar. Melt 13 cup butter in a microwave safe bowl then stir brown sugar into melted butter.

Drain pineapple reserving the juice. Serve warm or at room temp. Use a butter knife or small spatula to go around the edge of all the cakes to help loosen them from the pan. Total Time 55 mins. In the bowl of an electric mixer add eggs and beat 15 seconds.

Flip the pan upside down on a silicone baking mat. Add 1 tablespoon of pineapple to each cup and press it down. In a separate bowl sift together the flour baking powder and salt. Add the sugar and continue to beat until the mixture thickens and is a light in color. Spoon pineapple into prepared cups.

You can store these mini pineapple upside-down cakes in the freezer for up to 2 to 3 months. Thank youMini pineapple Upside-down cakes⅔ cup packed brown sugar. Fill the cups with the cake batter almost the top of the cups. Add a cherry in the middle of each pineapple. Cook Time 30 mins.

Whisk to combine then set aside. Beat on low speed for 30 seconds. After flipping a layer of sweet brown sugar caramelized pineapple ends up on top of a lightly spiced vanilla cupcake. Set aside to cool. Drain both cans of the pineapple chunks while reserving 12 cup of the juice for batter.

Please like share and SUBSCRIBE Be sure to CLICK the BELL ICON to get my latest videos. Carefully flip pineapple pan. Beat for 1 minute until fluffy and homogenous. These mini pineapple upside down cakes are super easy to make using a boxed cake mix canned pineapple rings and maraschino cherries. How To Mini Pineapple Upside-Down Cupcakes.

Beat 2 minutes on high speed. Let cakes cool on parchment paperbaking sheet. Place pineapple over several layers of paper towels to drain well. Spoon over pineapple filling each cup three-fourths full. Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center.

Heat the oven to 350 degrees Fahrenheit. These pineapple upside-down cupcakes are delicious mini versions of the cake. Divide batter evenly among muffin cups. Prepare the cake batter. Beat for 2 minutes.