Mini Pineapple Upside Down Cakes

3.9 from 10 votes

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Life has been insane lately and I haven’t had the time or energy to post, but I couldn’t wait any longer to post these.

I hadn’t had pineapple upside down cake in forever. I actually kind of forgot that it existed! But a few months ago, a little pineapple upside down bundt cake at Panera caught my eye. i bought one and was happily surprised when the cakes were fully of crunchy little poppy seeds. I loved the texture that they gave the cake! I immediately knew that I wanted to recreate them at home.

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These came out great! The pineapple reminds me of summer and makes even the dreariest winter day seem immediately tropical. The pineapple and brown sugar almost melts into the cake, which is moist and doughy with the great crunch.

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Mini Pineapple Upside Down Cakes 1

Mini Pineapple Upside Down Cakes

3.9 from 10 votes
Print Pin Rate
Servings: 12
Author: Lauren Keating

Ingredients

  • ¼ cup packed brown sugar
  • 1 can pineapple rings
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ stick unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla 1
  • tablespoon dark rum optional
  • ½ cup milk
  • 2 tablespoons pineapple juice
  • ¼ cup poppy seeds

Instructions

  • Preheat oven to 350.
  • Spray a cupcake pan with non-stick spray. Sprinkle 1/12th of the brown sugar into the bottom of each cup, then top with a pineapple ring.
  • Combine flour, baking powder, and salt in a small bowl. Add the butter and sugar to another bowl and beat until fluffy. Add the eggs, one at a time, mixing in between additions. Beat in the vanilla and rum.
  • Add half of the flour mixture and mix to combine. Mix in the milk and pineapple juice, then stir in the remaining flour. Gently fold in the poppy seeds.
  • Divide the batter among the cups of your pan, so that the pineapple ring is on the bottom. Bake for 18-22 minutes or until fully cooked.
  • Allow to cool, then invert pan onto a baking sheet to remove cakes.

 

By on January 28th, 2010

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

19 thoughts on “Mini Pineapple Upside Down Cakes”

  1. These look so cute! I love the idea of adding in poppy seeds too. Did it change the flavour much? Surprisingly i’ve never had them!

    Reply
    • It doesnt’ change the flavor a whole lot, but it adds a really great crunch!

      Reply
  2. These are very cute. The poppy seeds offer such a nice change in the texture and color of the cakes, very lovely :).

    Reply

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