YUM...brown sugar topping with pineapples and cake...brings back so many childhood memories. My mom made the best pineapple upside down cake. She would always use a cast iron skillet so the topping was nice and caramelized on top. This is my mom's tried and true recipe. I just used muffin tins instead of a cast iron skillet.
I really like individual little desserts. My girls can easily help themselves and they look pretty fancy. I decided to try this recipe using jumbo muffin tins and regular muffin tins. This recipe will make a batch of 6 jumbo size or 8 muffin size cakes.
Cake Ingredients:
2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt
Topping:
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.
This is the hard part...waiting for warm cakes to finish baking.
Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
Place wire rack of cakes on sheet tray to cool.
Now it's time to Enjoy!
I really like your idea to make little individual cakes. Very nice for entertaining.
ReplyDeleteThanks for sharing.
Oh what a great idea to make individual cakes...I just posted my Mother's recipe for Pineapple Upside Cake. My grandchildren loved them and I bet they would really like to make some of these! Blessings, K
ReplyDeleteMy husband just loves pineapple upside cake, his Mom used to make it all the time when he was growing up. I, too, love the idea of little individual cakes. The look lovely and delicious!
ReplyDeleteWhat a great idea using the jumbo muffin pans!
ReplyDeleteWow, how cute are these? They would be perfect for a holiday party--I love individual desserts, too! Now I need to get a jumbo muffin pan.
ReplyDeleteYou are very welcome for the skillets. I hope you enjoy them as much as I have enjoyed mine.
ReplyDeleteMom
I LOVE the picture of the cakes baking in the oven
ReplyDeleteSaw your recipe pinned on Pinterest and couldn't resist checking it out! So glad I did...will be making these with my girls sometime!
ReplyDeleteYum!! My hubby will love these. I found you through pinterest and I'm following your blog now! I hope you'll stop by and check mine out sometime! :) We can share ideas.
ReplyDeleteI just made these & they were delicious! I doubled the recipe & there was barely enough for 24 "cupcakes", so the next time I make them, I'm going to adjust the recipe a little. Very good!
ReplyDeleteOoooo great idea!! I'll get the ingredients at the store tomorrow and make them for Christmas day!! :)Thanks for something new and fun!
ReplyDeleteMy second batch of these are in the oven now for our work party tomorrow. They smell delicious and are so pretty made up into little individual desserts. Thanks for sharing!!
ReplyDeleteHelp! I want to make for guest that are coming tomorrow for lunch. Does "regular" mean LIke cupcake size.
ReplyDeleteAnonymous,
ReplyDeleteRegular is cupcake size. One batch of cake batter will make about 8 cupcake size cakes. Hope you like them!
Rhondi
Found this recipe on Pinterest, baked these and they were amazing! My mom loved them! Will definitely make again =0)
ReplyDeleteI just made these tonight and they were so yummy! Everything a pineapple upside down cake should be :) these are my hubbs favorite!
ReplyDeleteBeware you might need to put a cookie sheet under your muffin tin. Mine spilled over in the over oven a little and smoked up the kitchen! Oops lol
I look forward to trying these! One little thing I always do different to my pineapple upside down cakes is put 3 or 4 of the cherries on a food processor along with some pineapple bits and add them to the batter it adds color and moistness to the cake!
ReplyDeleteI just wanted to let you know that I re-pinned this on Pinterest about 2 weeks ago and it now has been re-pinned 1877 times. lol And thank you for sharing this recipe. :)
ReplyDeleteAwesome! Thanks for pinning!
DeleteFound this last night on Pinterest... I'm going to surprise my hubby with them tonight... Wish me luck!
ReplyDeleteFound this recipe on Pinterest and made them for supper. Very easy, pretty and delicious. My husband was impressed. Thank you.
ReplyDeleteThat is awesome! I love love love single serving deserts!
ReplyDeleteI love this idea. thanks for sharing.
ReplyDeleteI just took them out of the oven.
ReplyDeleteTried and shared one with hubby.
They are delicious. Great recipe and easy to make. I used small
single serve bundt pans but will look for the larger cupcake pans next time. Thanks for sharing this recipe
4t .... Is that teaspoon or tablespoon?
ReplyDelete4 T or Tbsp is tablespoon
Delete4 t or tsp is teaspoon
Katie, 4T means Tablespoons.
ReplyDeleteIm going to try this recipe. I was wondering if they freeze well. I think they would, im going to try it. Thanks!
ReplyDeleteWondered if this would work for the cast iron skillet?
ReplyDeleteMy mom always made this cake in a cast iron skillet. I have also made this several times in my new cast iron skillet. It works great!
ReplyDeleteI cant wait to try this at home!!! I added it to my blog! www.notyouroridnarymuffintop.blog.com
ReplyDeleteits about living a healthy lifestyle and eating in portion control.
Can you use a pineapple upside down cake mix from a box?
ReplyDeleteAbsolutely! Just make the topping from my recipe. You will have more cupcakes using a box mix.
DeleteShannon, a box mix would work fine and will make more cupcakes than my recipe. Enjoy!
ReplyDeleteHow clever!
ReplyDeleteI finally made these today and they are fantastic! I used Ramekins and the pineapple fit perfectly in the bottom. I can't wait for my husband to try them. He loves Pineapple Upside Down Cake.
ReplyDeleteThanks for sharing!
Neat idea! I had all the ingredients at my house, so didn't even have to make a trip to the grocery! I'm actually just waiting for them to bake now :) Thanks for posting! Great idea!
ReplyDeleteI have a new to me cast iron muffin pan. Maybe I will try that! I do a big collection of cast iron skillets too!
ReplyDeletethanks for sharing
I'd like to try this using my cast iron skillet. How long should I bake this, using the skillet instead of the muffin pans?
ReplyDeleteBake for 22-25 minutes in a 10 inch cast iron skillet.
DeleteI made these tonight yummy! I made them in a 6 muffin pan so I had a little left over. I took that and put it in a one cup rubbermaid container for 2 minutes in the microwave and it turned out just as good!
ReplyDeleteWow! That's good to know...thanks for the idea.
DeleteAnonymous,
ReplyDeleteBake for 22-25 in a 10 inch cast iron skillet at 350 degrees.
Baking up a batch right now! Hugs and blessings, Cindy
ReplyDeleteI always bake my Pineapple upside down cake in cast iron.turns out great every time. I do , however, like the individual cakes . Will try that soon.
ReplyDeleteI'm always looking for smaller portion ideas as my hubby is a long-haul trucker, and I make and freeze meals for him (and myself since I eat alone also) Will be trying these for sure!
ReplyDeleteMade these today to share with company that is coming for dinner, had a sample and I will be making them again. Thanks for the recipe.
ReplyDeleteTonight's dessert! Baking now! Can't wait to eat them!
ReplyDeleteJust pulled these out of the oven...made 12 of them using disposable muffin tins from Publix...took less than 10 minutes for them to cool...have already eaten THREE! So delicious, perfect recipe. Will be doubling for the next party I attend.
ReplyDeleteI just flipped mine out of the muffin tins and they are beautiful!!!!!!
ReplyDeleteI made these. So easy and so good! Thanks...
ReplyDeleteIf I make these the night before serving them, how can I store them for them to still taste great?
ReplyDeleteCould you let me know the measurements in grams please. They look lovely.
ReplyDeleteThese are sooo yummy-found them on pinterest!!!
ReplyDeleteI found this recipe on pinterest and just made it. Tastes amazing!
ReplyDeleteI made these for a fundraiser last winter...big hit! I baked them in cupcake liners so it would be easier for the buyers to bring home a sack full. I prefer the look of the whole ring as opposed to the chunks but both taste the same...YUMMY!
ReplyDeleteI was looking for something traditional, but different & missing my Grammie when I came across this recipe on Pinterest. She always made pineapple upside down cake for Easter & I haven't had it in the nearly 12 years she's been gone. I made a few batches of these in the giant muffin tin this morning before church - that's how quick & easy they were! I can't wait to surprise my family with individual desserts & memories at Easter dinner. Provided they don't get eaten by then - they smell divine! Thank you!!!
ReplyDeleteI just love it when food brings back memories of a loved one. I hope your family enjoys these sweet treats!
DeleteLove this idea!!! thanks so much for sharing, will definitely try this one out! -Jessica@GreenPB&Js
ReplyDeleteHello, i would like to know how many does it make. I only have one 6 muffin tin and need to know if i will have to buy another one. thanks
ReplyDeleteIt makes 6 jumbo size or 8 regular cupcake size. Fill it at least 3/4 of the way full since these don't rise much.
DeleteFound the recipe today and couldn't wait to try it so went right to the grocery store. Wonderful! Thank you!!
ReplyDeleteMine came out slightly tough and hard to cut lol. I think I might have baked them a tad too long or did something wrong with the cake batter. I think I will use a white cake mix next time and omit the water and just use pineapple juice but Ill have to wait for a crowd to feed because that would be a LOT of min cakes :)
ReplyDeleteSorry you had some problems. Try the recipe again. The batter should be really thin, and don't overbake them.
Delete1/2 stick butter, Do you mean 1/4 cup?
ReplyDeleteyes
DeleteHi does 4T for the pineapple juice mean 4 Tablespoons??
ReplyDeleteThanks you!!
Can't wait to make these btw they look delish!!
Yes, and I updated the recipe since many others have asked this question too. I'm making some of these today too! Hope you like them!
DeleteI found these to be very sweet, and I like sweet! But this was too sweet. However the cakes taste so good alone that I am going to modify this into a cupcake recipe.
ReplyDeleteAlso, the instructions say to spoon the brown sugar mixture over the pineapples but the pictures show the brown sugar under the pineapples. Does that make a difference? Because I put it over the pineapples and they ended up falling off of the cakes.
Sorry it was too sweet for you. The brown sugar goes in before the pineapple, thanks for pointing that out...I updated the recipe.
ReplyDeleteI made these for Easter and they were awesome!!!! I shared them on my blog today (with credit, of course) at pinterestfails.blogspot.com ---- Ignore the web address. I had originally planned to post about my bad experiences with pinterest fails...but was so pleasently surprised by all of the wonderful recipes - I decided to switch gears and bake my way through pinterest. I was so excited to find this recipe. It was perfect for the occasion.
ReplyDeleteThank you so much for sharing this recipe. I haven't made them as of yet, but tomorrow they shall come to life in my kitchen. I think your idea of doing individual cakes is beyond genius, and I'm really looking forward to making them. My husband loves upside down pineapple cake, and it's been awhile since I've made them, so this is going to be a royal treat for both of us! Happy Baking to you :)
ReplyDeleteI had to let you know that I did make your cakes, and they were amazing! We devoured them in 2 days and my husband has been asking me to make them everyday since! Thank you ever so much for sharing your recipe with us, best darn upside down pineapple cake in existence!!!
DeleteI just made these today for dessert. They were delicious and my husband was impressed. I did need a little more cake batter; must have messed up measuring flour but all in all, they were great. Thank you for sharing.
ReplyDeletePineapple upside down cake is my favorite dessert so I had to make these tonight for dessert. They were soooo delicious! thank you for sharing this recipe:)
ReplyDeleteUsing a box mix do you replace water with the juice? Or do you just add the juice as an extra ingredient?
ReplyDeleteI would use the 4 Tbsp of pineapple with additional water to equal the amount the box mix needs. This will add additional pineapple flavor. Also, a box will make lots of these so you probably will need to double or triple the brown sugar topping mixture.
Delete