How to make it

  • Preheat oven to 350F. Lightly mist mini muffin tins with Pam for Baking (or prepare similarly).
  • Place one teaspoon of butter and brown sugar in the bottom of the tin. Mix together well. Add pineapple, and then invert a cherry so the smooth side is face down. Set aside.
  • Stir together flour, baking powder and salt in large bowl. Set aside. Beat sugar and butter in large mixer bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla. Add sour cream. Reduce speed to low. Add flour mixture alternately with pineapple juice, beating well after each addition just until mixed.
  • Prepare mini-cakes: Add a tablespoon or so of batter to the tin. It should be about 75% filled. Bake for about 9-11 minutes (depending on your oven), until they are golden and a toothpick comes out clean when pricked into the center.
  • Remove them from the oven and run a small knife around the edges of the cupcakes to free any edges. Place a baking rack or large platter over the top of the muffin tin and quickly invert the pan. Set the rack and pan on the counter and gently tap on each well to remove the contents. Slowly remove the tin. Let cool for about 15 minutes and then serve.

Reviews & Comments 5

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  • claudianet 13 years ago
    i would have loved to try this but i can't get all d ingredients here.
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  • zena824 13 years ago
    They look pretty.... Im sure they are devine....
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  • shandy 13 years ago
    These little cakes are soooo cute! Perfect for making family feel special. THank you for a great recipe post. I can't wait to make them. :D
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  • sista 13 years ago

    I love pineapple upside down cake!!
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  • chefmeow 13 years ago
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