Ever since I started re-reading The Stephanie Plum series by Janet Evanovich, I crave what she’s eating. And she is always eating something GOOD thanks to her Hungarian/Italian family. Stephanie LOVES her mother’s pineapple upside-down cake so therefore, I had to create pineapple upside-down cake. I only recently realized my love for this dessert when my mom bought me one to try from The Funky Bean coffee shop last week. The obsession is REAL. These little cakes are EASY and so damn tasty. Do they look like boobs? Yes. But boobs rock and so does pineapple upside-down cake. ENJOY!
Mini Pineapple Upside-down Cakes
Mini pineapple upside-down cakes. Best paired with whipped cream, coffee, and a table filled with people you love!
Ingredients
- 6 rings Dole Pineapple in 100% juice Keep the juice!
- 6 tbsp brown sugar
- 1/2 C butter
- 6 tbsp pecans
- 1 box Favorite white cake mix
- 1 C pineapple juice
- 12 maraschino cherries
- sprinkle cinnamon
Instructions
- Preheat oven to 350. Spray a large muffin tin (6 muffins) with baking spray. Separate juice from pineapple rings. Place a pineapple ring in each muffin tin slot. Melt butter. Pour butter over each pineapple ring until slightly covered. Place 1 T of brown sugar in each muffin slot. Add in 1 T of pecans to each muffin slot. Press brown sugar and pecans down into butter. Place 2 maraschino cherries into each muffin slot in the middle of the pineapple ring. Make white cake mix according to directions (sub water in recipe for pineapple juice!). I also used some of the leftover butter to sub for some of the oil in the cake mix. Beat for 30 seconds and then beat for 2 minutes. Pour cake mixture into each muffin slot. Sprinkle each muffin slot with cinnamon. Bake for 25-30 minutes or until toothpick comes out clean. Let cool 10 minutes, flip over to cool, and enjoy!Also – you should totally use the leftover cake mix to just make a white cake with chocolate icing 🙂
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