I couldn’t think of a better dessert for my Pineapple & Stripes Dinner Party than these Easy Mini Pineapple Upside Cakes. I love the idea of anything in miniature and individual sizes. To give these mini cakes a tropical twist, I added sweetened coconut to the recipe and served them on a bed of coconut as well. These were a huge hit with my family!
- Yellow Cake Mix
- Can of Pineapple Rings (reserve liquid and set aside)
- Sweetened Coconut
- Brown Sugar
- Maraschino Cherries
- Canola Oil
- Cooking Spray
- Eggs
Preheat oven to 350 degrees. Spray your muffin tin with non-stick cooking spray. Sprinkle 1/2 Tablespoon brown sugar on the bottom of each tin. Cut a pineapple ring to fit the base of each muffin cup and add a cherry to each.
Sprinkle approximately 1 Tablespoon of coconut over each pineapple.
Mix yellow cake mix according to package directions, substituting the reserved pineapple juice in place of the water, and adding in 1/2 cup of sweetened coconut. Mix well. Pour into muffin tins. Bake approximately 15 minutes until done.
Remove from oven and let cool for about 5 minutes. Loosen sides with a knife and then flip out onto a baking sheet to finish cooling.
I really love the way the brown sugar gives a sweet, sticky coating to the top of these mini cakes and the coconut adds another layer of sweet chewy goodness. These little guys were perfectly delicious! You will not be disappointed!
Don’t forget to check out my Pineapple & Stripes Dinner Party, DIY Felt Pineapple Flatware Holder and my cute DIY Summer Straw Decor too!