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Sincere Acts of Sweetness

July 2, 2007

Brenna's Mini Pineapple Upside Cakes

Who doesn't love Pineapple Upside Cake? This simple recipe is been one of my favorites since I was little. I can still remember how it was served as part of school lunch in elementary school. I really hated school lunch, but when I saw Pineapple Upside Down cake on the menu, I'd beg my mom to let me buy lunch that day.
I love the simplicity of it and the classic flavors. I decided to make them in a mini size so that I could maximize the number of servings but you can also make this in a normal sized muffin-tin. These would make the perfect addition to a wedding dessert buffet table, baby shower or even a BBQ.
I looked for a good recipe for it that didn't involve nuts or rum. I found several and took the best parts of all of them and came up with my own.

Mini Pineapple Upside Cakes
Yield: 48 mini or 24 regular servings

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/3 cup of oil
4 eggs, at room temperature
1 tablespoon vanilla
1 cup sour cream (I used full fat but low or non fat is fine)
1/2 cup of pineapple juice
1 stick of unsalted butter, melted
1 can (20 ounces) crushed pineapple, drained, juice set aside
3/4 cup light brown sugar
24 maraschino cherries, halved

Preheat oven to 350F. Lightly mist mini muffin tins with Pam for Baking (or prepare similarly).
Place one teaspoon of butter and brown sugar in the bottom of the tin. Mix together well. Add pineapple, and then invert a cherry so the smooth side is face down. Set aside.

Stir together flour, baking powder and salt in large bowl. Set aside. Beat sugar and butter in large mixer bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla. Add sour cream. Reduce speed to low. Add flour mixture alternately with pineapple juice, beating well after each addition just until mixed.

Add a tablespoon or so of batter to the tin. It should be about 75% filled. Bake for about 9-11 minutes (depending on your oven), until they are golden and a toothpick comes out clean when pricked into the center.

Remove them from the oven and run a small knife around the edges of the cupcakes to free any edges. Place a baking rack or large platter over the top of the muffin tin and quickly invert the pan. Set the rack and pan on the counter and gently tap on each well to remove the contents. Slowly remove the tin. Let cool for about 15 minutes and then serve.


  1. For the cinnamon rolls I used half the dough the night I made it and put all 4 tins in the oven at once...it was a tight squeeze, but I got them in there. Then I made the remaining 3 the next day. Hopefully that answers your question. Let me know how it turns out!!

  2. mmmm...they look yummy!-my mom was not really much of a kitchen person but she did make great pineapple upside down cake-I think it came from a mix, but fond memories anyway.


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