Sunday, June 26, 2011

Mini Pineapple Upside Down Cakes

[Channeling Michael from the Office] "There has been....a MURDER!!!"

This weekend Max and I went to a murder mystery.  It was set in the 1920s, so me and Max got to dress up fancy and make some Prohibition era cocktails.  I was Torchy, the lounge singer, and Max was Ernie G. Ambler.

We wanted to stay true to the times, so I searched foods that were popular in the '20s.  Apparently jello molds were a big hit, but I was not really interested in making one of those.  Another popular dessert choice was Pineapple Upside Down Cake.  That sounded much more interesting.  Deviled eggs were also a big hit in the '20s, so Max whipped up a batch of those and everyone loved them.

Since I thought individual sizes would be much more manageable for a party, I found this recipe for mini pineapple upside down cakes.  Enjoy!!

Mini Pineapple Upside Down Cakes
from: AllRecipes


  • 2/3 cup packed brown sugar
  • 1/3 cup butter, melted
  • 2 (20 ounce) cans sliced pineapple (save the juice)
  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 24 maraschino cherries


  1. In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.  Place one cherry in the center of the pineapple ring.
  2. In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
  3. Wait 3-5 minutes.  Run a knife around the cake to loosen it.  Place a cooling rack on top of the muffin pan and then invert to free the cakes.

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