The first time I ever tried this cake is when I had to make one for a close friend’s birthday. It’s the only cake he loves and I could see why. I looked and looked for the best possible recipe and decided on Paula Deen’s Pineapple Upside Cake recipe on Food Network. I love Paula Deen! She reminds me so much of my grandmother when she cooks!
So, for this recipe, I cut it down and thought it would be cute as individual serving portions, rather than a large cake. You’ll need a jumbo 6 cup muffin pan for this recipe. If you only have a 12 cup muffin pan, I recommend substituting cans of diced pineapple instead of the sliced and arrange the dice pieces to reflect a pineapple slice. This recipe should yield 16 individual cupcakes.
1 1/2 C all purpose flour
1/2 C butter, plus 1/2 C (melted)
1 3/4 C sugar
3 lg eggs
1/2 tsp pure vanilla extract
1 tsp baking powder
1/8 tsp salt
3/4 C buttermilk
1 C brown sugar
2 (20 oz.) cans of pineapple slices
1 (10 oz.) jar of maraschino cherries
Nonstick spray (I find that Pam’s Nonstick Baking Spray works best)
aluminum foil or parchment paper
- Preheat the oven to 350 degrees F. Spray the jumbo muffin pan with nonstick spray and set aside.
- In a large bowl, beat ½ cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.
- In a small bowl, add the 1 1/2 cups of flour, baking powder, and salt. Whisk to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Spoon the brown sugar (Approximately 1 tablespoon per cup) evenly into each muffin cup. Spoon the melted butter (about 1 teaspoon) equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.
- Spoon batter into the cups until the cup looks about ¾ full, over the fruit and bake until a wooden pick inserted in center comes out clean, about 15 minutes. Let the cakes cool in the pans for 5 minutes. Cover wire racks with aluminum foil or parchment paper and invert the mini cakes onto wire racks to cool completely.
Viola!! You are now ready to serve everyone something amazing! These would be great to serve at a dessert party!