MINI PINEAPPLE UPSIDE-DOWN CAKES
These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix makes them easy to bake anytime. -Cindy Colley, Othello, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each., In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks to cool.
Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
MINI PINEAPPLE UPSIDE-DOWN CAKE
Edna Hoffman of Hebron, Indiana gives a timely twist for two to this traditional old-fashioned dessert.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside. In a small bowl, combine brown sugar and 2 tablespoons butter; stir until sugar is dissolved. , Pour into an ungreased 6-in. round baking pan. Arrange pineapple slices in a single layer in pan; place cherries and pecans in center of pineapple slices., In a small bowl, combine the flour, sugar, baking powder, salt and allspice. Beat in the egg, milk, reserved pineapple juice and remaining butter just until combined. Spoon over pineapple. , Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 5 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 353 calories, Fat 11g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 369mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE UPSIDE-DOWN MINI-CAKES
Take one classic American dessert recipe, and add a modern touch by serving it as individually sized cakes. These mini desserts can be made with fresh or canned pineapple.
Provided by By Angie McGowan
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.
- In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups.
- Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes.
- Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.
Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 38 g, TransFat 0 g
MINI BOURBON PINEAPPLE UPSIDE DOWN CAKES
This is a riff off of a Duncan Hines recipe, as it uses a cake mix. I made a few changes and added bourbon for extra flavor. It is easy and tasty!
Provided by Raquel Grinnell
Categories Dessert
Time 45m
Yield 24 cakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
- Spray 24 muffin cups with cooking spray.
- Spoon 1 teaspoon melted butter and 1/2 teaspoon bourbon into the bottom of each sprayed muffin cup.
- Spoon 1 tablespoon brown sugar in each muffin cup.
- Press a maraschino cherry into the center of the brown sugar in each muffin cup.
- Drain pineapple, saving the juice (there should be about a cup). Cut each chunk in half and surround cherry with four pieces, one on each side, covering the bottom of the muffin cup.
- Mix yellow cake mix, eggs, pineapple juice, bourbon and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
- Pour cake batter into the muffin cups, filling them to the top; do not overfill.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- Allow cupcakes to cool at least 5 minutes on a rack. Then run a small sharp knife around each cake to loosen before inverting muffin cups forcefully (with a bang!) over a large piece of waxed paper on your counter to release. Some pineapple pieces may stick to bottom, just put them back on the cakes. Serve with pineapple/cherry side up.
Nutrition Facts : Calories 259, Fat 10, SaturatedFat 3.4, Cholesterol 33.9, Sodium 189.1, Carbohydrate 37.5, Fiber 0.6, Sugar 29.1, Protein 1.9
MINI PINEAPPLE UPSIDE DOWN CAKES RECIPE
Get all the deliciousness of pineapple upside down cake in our mini pineapple upside down cakes!
Provided by Camille Beckstrand
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray 20 regular-size muffin tins with non-stick cooking spray (I like Baker's Joy for baking like this).
- Combine cake mix, pudding mix, sour cream, vegetable oil, eggs, and reserved pineapple juice in a large bowl. Use an electric mixer (or you can beat quickly by hand) for about 2 minutes or until it's completely mixed together.
- In another bowl, mix together melted butter and brown sugar.
- Cut each pineapple slice into four pieces.
- To assemble cupcakes, spoon a heaping teaspoon of the brown sugar mixture into the bottom of the tin. Place a cherry in the center (rounded side down) and then place 2 pineapple slices on top. Measure out 1/4 cup of cake batter and pour on top of pineapple slices.
- Bake for 20 minutes or until toothpick placed in the center of the cupcakes comes out clean. Let cupcakes cool for 5 minutes, then run a knife around the edges of the cupcakes to loosen them and remove from cupcake pan.
- Serve warm.
Nutrition Facts : Calories 203 kcal, Carbohydrate 24 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 50 mg, Sodium 181 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
EASY MINI PINEAPPLE UPSIDE-DOWN CAKES
Personal-sized pineapple upside-down cakes, perfect for gift giving.
Provided by Linda In Da Kitchen
Categories Pineapple Upside-Down Cake
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 jumbo muffin cups.
- Drain pineapple rings and pour juice into a 2-cup liquid measure. Add water, if needed, to reach 2 cups. Set aside.
- Mix brown sugar and butter in a small bowl with a fork until completely combined. Divide mixture evenly between the prepared muffin cups. Place one pineapple ring in each cup and place a cherry in the center.
- Combine cake mix, reserved pineapple juice-water mixture, oil, and eggs in a large mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Fill each muffin up 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
- Remove from the oven and immediately invert onto wire racks to cool.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 50.1 g, Cholesterol 52.3 mg, Fat 13.4 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 262.3 mg, Sugar 35 g
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- Melt butter in a 10-inch cast-iron skillet. Add brown sugar and mix well until sugar is melted – careful not to overcook or the mixture will caramelize and harden. (Believe me, I learned this the hard way.) Turn off heat.
- Drain pineapple, reserving 1/3 cup juice. Place 8 pineapple rings in a single layer over sugar in the same skillet. Place cherries in center of pineapple slices. Add pecans evenly on top. Set aside.
- In a large bowl, beat egg yolks with an electric mixer until creamy. Add sugar gradually, blending completely. Mix in bourbon, reserved pineapple juice and vanilla.
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- For the bourbon brown sugar topping: In a small saucepan over medium heat, melt the butter. Once the butter has melted down, add in the brown sugar and whisk together with the butter. Add in the vanilla bean paste/extract and four tablespoons of the pineapple juice. Let the mixture come up to a nice simmer, about 2 minutes, while stirring every so often.
- Turn off the heat and carefully pour in the bourbon and stir together to fully incorporate. The mixture will bubble vigorously for a quick second due to the alcohol. Then gently add in the pineapple slices in the same saucepan and use a spoon to coat each pineapple ring in the sauce. Let the saucepan hang so the mixture can sit together while you prepare the cake.
- For the cake: In a medium bowl, combine the flour, granulated sugar, baking soda, baking powder, salt, and cinnamon. Give everything a good whisk to fully combine. In another large bowl- combine the eggs, oil, sour cream, vanilla extract, and pineapple juice. Whisk the wet ingredients together to fully incorporate. Pour the dry ingredients into the wet ingredients bowl and use a rubber spatula to gently fold everything together until just combined.
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