Mini Pineapple Upside-Down Cakes


This recipe starts with the Betty Crocker Pineapple Upside-Down Cake Mix that I have been using since the mid 1980s. So yummy! A few years ago I adapted it into an individual mini cakes recipe.

INGREDIENTS:
1 box Betty Crocker Pineapple Upside-Down Cake mix
(includes crushed pineapple & topping mix)
2 T Butter or margarine
2/3 c water
1 egg

DIRECTIONS:
Preheat oven to 350 degrees
Makes 12 mini cakes

  1. Place silicone muffin pan on cookie sheet
  2. Melt butter in microwave for 20 sec
  3. Divide melted butter evenly by just barely covering bottom of each cup
  4. Empty topping mix into small bowl
  5. Add heaping teaspoon of included brown sugar topping mix to each cup
  6. Open included can of pineapple. Do not drain.
  7. Top with smaller teaspoonful of included crushed pineapple in each cup
  8. Make cake batter as directed on package using water and egg
  9. Pour into each cup approx 1/4″ from top edge
  10. Bake 25 min at 350 degrees
  11. When baking is complete cover top of muffin pan with 2nd parchment lined cookie sheet or cooling rack and flip immediately
  12. Wait 1 minute while tapping the bottom of each cup in muffin tin
  13. Starting at one end carefully lift up edge and remove muffin tin
  14. Enjoy!

Link to cake mix on amazon.com

Link to silicone muffin pan on amazon.com