Enjoy a lighter take on a summer favorite: easy mini pineapple upside-down cakes made with butter, brown sugar, and a cherry on top — just 184 calories each.
A regular slice of pineapple upside-down cake can run nearly 400 calories, which makes these mini versions a much lighter option. Shrinking the cake into individual portions reduces calories and adds charm — each mini cake is under 185 calories. They’re simple to make with only seven basic ingredients and a standard muffin tin, and they present beautifully for gatherings.
Resist the temptation to snack on the maraschino cherries while preparing — they’re a tempting finishing touch and the bright pop of color that completes each cake.
These mini cakes are perfect for spring and summer parties. They travel easily and make a delightful contribution to a potluck or picnic. The tender yellow cake has a bright, summery flavor and a buttery pineapple halo, while a maraschino cherry in the center gives each cake a classic, festive finish. They bake quickly — about 20 minutes — and need only a short time to cool before serving.
Arrange them on a pretty platter for an attractive presentation that will draw compliments and requests for the recipe — though you can keep your secret if you’d like.
Mini Pineapple Upside Down Cakes
Ingredients
- Nonstick cooking spray
- 2 20 ounce cans sliced pineapple
- 1 18.25 ounce package yellow cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 2/3 cup packed brown sugar
- 1/3 cup butter, melted
- 12 maraschino cherries
Instructions
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Preheat oven to 350°F. Spray the cups of a standard 12-cup muffin tin with nonstick cooking spray. Do not use paper liners.
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Drain the pineapple cans into a measuring cup and reserve 1 1/4 cups of pineapple juice for the batter.
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In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and the reserved pineapple juice. Mix until smooth.
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In a small bowl, stir together the packed brown sugar and melted butter. Spoon about 1/2 tablespoon of this mixture into the bottom of each muffin cup. Press a pineapple ring into each cup and place a maraschino cherry in the center of each ring. Spoon the cake batter over the pineapple, filling each cup about two-thirds full.
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Bake at 350°F for 20–25 minutes, or until a toothpick inserted in the cake comes out clean. Immediately invert the tin onto wire racks and allow the cakes to cool.
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Serve and enjoy.
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