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–+ servings
mini pineapple upside down cake

Mini Pineapple Upside Down Cake

Indulge in sweet nostalgia with our mini pineapple upside down cake recipe. Perfectly portioned, easy to make, and bursting with tropical flavors.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 250kcal
Cost: $10-$15

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Muffin tin or mini cake pan
  • Toothpick or cake tester

Notes

Consider using coconut oil for a tropical twist or swap the yellow cake mix for a white or vanilla one. To enhance the flavors, add a splash of rum to the batter. Store leftovers in an airtight container at room temperature for two days or in the fridge for longer freshness. For freezing, wrap each cake individually and freeze for up to three months.

Nutrition

Calories: 250kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5IU | Vitamin C: 10mg | Calcium: 2mg | Iron: 4mg
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