Pull out Nan's gold spoons and serve everyone their own piece of nostalgia! These mini versions of the famous pineapple upside down cake are so easy to make, they'll literally be ready in 30 minutes. Our tip: serve warm!
Ingredients
- 60g butter
- 1/2 cup dark brown sugar
- 6 thin pineapple slices
- 440g butter cake mix
- 60g butter, extra
- 2/3 cup milk
- 2 eggs
- Glace cherries
Method
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Step 1Melt 70g butter in a saucepan. Add brown sugar and heat on low until the sugar has melted.
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Step 2Spoon 1 tbsp of the butter-sugar mix into the bottom of the muffin tin. Lay the pineapple rings over the mix.
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Step 3Make the cake mix according to the instructions.
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Step 4Spoon cake batter over the pineapple. Leave a gap of 1.5cm from the top.
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Step 5Bake for 20-25 minutes, or until cooked.
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Step 6While it's hot, turn the tin (or tins) upside down onto a plate.
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Step 7Dollop with glace cherries and serve warm with cream.
Recipe Notes
Use any butter cake mix you have on hand, as long as it has enough to make 6.
If you don't own a shaped muffin tin, simply use a mini bundt tin or use the muffin tin you have on hand.
Do you eat pineapple upside down cake warm?
Yes. It's best to serve this dessert warm so you can enjoy the moist texture of the cake and the caramelised sugars from the pineapple.
Do you need to refrigerate a pineapple upside down cake?
You can refrigerate this cake in a container. Reheat in the microwave to eat warm.
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