Recipe Swap: Mini Pineapple Upside Down Cakes

Modified from: Food Thoughts of a Chef Wannabe

So, Christine and I decided it would be fun to do a “recipe swap.” We each chose a recipe from each others blog that we thought looked simply delicious. It was a lot harder to choose one than I thought it would be! So many of her recipes sound delicious and you can tell she makes them with lots of love (and humor!). If you haven’t already been to Christine’s blog, you should check her out now! I guarantee you will laugh out loud at least 3 times. She also has a facebook page which makes it super easy to see what she is whipping up next!

Like I said, choosing one recipe to feature from Christine’s blog was so difficult because they all looked SO yummy. But I kept going back to this one and my mouth literally watered. When i mentioned to my chef that I might make these, he got unusually excited, so of course, I was sold.

These mini cakes are so moist and down right cute. And because you are simply using a cake mix, you can make these in no time at all. Yet they look sophisticated enough to be the grand finale of a dinner party. How great is that? And if you need a testament to how good these fluffy bites of heaven are, Nate and I both ate 4 (each) straight out of the oven. Like we hadn’t eaten anything for 2 weeks…we looked like the characters from Lost who just made it back to the main land haha! Anyway, you have to try these! Enjoy 🙂

Ingredients

(Makes 24 Mini Cakes)

1 box of pineapple cake mix

3 eggs

1 large can of pineapple chunks, quartered

1 cup pineapple juice

1/3 cup water

2 sticks butter, cut each stick into 12 slices (24 total)

2 cups brown sugar

1 jar of red cherries in syrup (optional)

Directions

(You can pretty much just follow the directions on the cake mix. Instead of using water, use the pineapple juice of course!)

Preheat your oven to 350 degrees

In a large bowl blend together the cake mix, eggs, pineapple juice and water (hand mixer comes in handy!). Set aside.

Spray 2 muffin pans with non-stick baking spray. Place 1 slice of butter in the bottom of each muffin hole. Add 1 ½ teaspoons of brown sugar over top each slice of butter. Gently spread the brown sugar over the butter with your finger to create a rough layer.

Add a few pieces of pineapple to each muffin hole, enough to cover the bottom. Then add about 2 tablespoons of batter on top of each (you will fill a bit more than ¾ of the muffin hole). Bake for 18-21 minutes.

Remove from the oven and let sit for 5 minutes. Run a sharp knife around the edges of each mini cake. Then loosen the cakes from the sides of the muffin pan by giving the pan a little shake (I’ve found doing this with muffins, cupcakes, bread, and cake really helps!). Place a serving tray over top of the pan and flip those suckers out!

Place a cherry (or 2!) on top of each cake. Serve warm or at room temperature. The warm would go GREAT with some ice cream.

I can’t say enough great things about this recipe or Christine’s blog. Head over to Food Thoughts of a Wannabe Chef or find her on Twitter! @FtofChefWannabe

7 thoughts on “Recipe Swap: Mini Pineapple Upside Down Cakes”

Thanks SO much Krista!! I am so glad you loved them! This is also one of the recipes that will be featured in the Penzey's Spices Summer 2012 Catalog, so your pick was great! My husband loves these hot on a scoop of vanilla ice cream too! Let's do this again soon!!!

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