Mini Pineapple Upside Down Cakes Recipe


  • 1 box Duncan Hines Pineapple cake mix
  • 4 eggs
  • 2/3 cup butter, room temperature
  • Juice from the can of pineapples
  • 1 cup milk
  • 1 tsp vanilla
  • 16 oz can crushed pineapple , drained and juice reserved
  • 1 cup Brown sugar
  • 1 cup Butter, grated
  • 1 jar Marischino cherries


Drain pineapple and reserve juice for cake batter.

Grate butter and add brown sugar and pineapple. Stir till combined.

Place 2 TBSP of pineapple mixture in each muffin tin.

Add a maraschino cherry to the center of each.

Make cake batter by combining cake mix, eggs, butter,milk, reserved pineapple juice and vanilla in your mixing bowl.

Beat on medium speed 3 minutes or so until combined.

Use batter to finish filling each muffin tin.

Bake on 350 degrees 30-35 minutes or until toothpick tests clean.

Let stand on cooling rack 10 minutes. Run knife around each one and pop out with spoon.