Mini pineapple upside-down cakes

    40 min

    The classic pineapple upside down cake in miniature form. A treat for kids and adults alike!

    London, England, UK
    390 people made this

    Serves: 24 

    • 150g (5 oz) dark brown soft sugar
    • 75g (3 oz) butter, melted
    • 2 (567g) tins sliced pineapple
    • Cake
    • 250g (9 oz) self-raising flour
    • 250g (9 oz) caster sugar
    • 100g (3¾ oz) butter
    • 250ml (8 fl oz) milk
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 12 glace cherries, halved

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease 24 muffin cups.
    2. In a large mixing bowl, combine the flour, sugar, butter, milk, eggs, vanilla and 300ml of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup 2/3 full. Bake in preheated oven for 20-25 minutes or until a skewer comes out clean.
    3. Immediately invert onto wire racks to cool. Place a cherry in the centre of each pineapple ring.

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    Reviews & ratings
    Average global rating:

    Reviews in English (266)


    Made these today. Followed the recipe to the letter but the mix ended up like a batter mix, far too much liquid in this recipe. Result is not good, flavours great but consistency much like a jelly rather than sponge. They've set like a panacotta but very dense. Anyone else experienced the same?  -  25 Aug 2012


    . Lovely result took note of previous review and used pineapple juice to make up the 8 fl oz of milk instead of extra 300 ml. Great Result  -  01 May 2013


    I also took note of staceywalsh's review and reduced the liquid. great result, even though I used stork with the brown sugar instead of butter!!! Only realised after I melted and mixed and did not have enough light brown sugar to start again.....will not make that mistake again.  -  18 May 2014