Mini Pineapple Upside Down Rum Cakes

Recipes

Mini Pineapple Upside Down Rum Cakes

Ingredients

  • For the Cakes:
    • 1 box yellow cake mix (plus ingredients listed on the package)
    • 1/4 cup salted butter, melted
    • 1/4 cup pineapple rum (plus more for garnish, optional)
    • 2/3 cup light brown sugar, packed
    • 10 canned pineapple slices, thoroughly drained
    • 10 maraschino cherries, thoroughly drained
    • Cooking spray (for greasing the muffin tin)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
  2. Prepare the Cake Batter:
    • Follow the instructions on the yellow cake mix box to prepare the batter.
    • Set the unbaked batter aside.
  3. Prepare the Muffin Tin:
    • Spray a jumbo muffin tin with cooking spray to prevent sticking.
    • Evenly distribute the melted butter and 1/4 cup pineapple rum among the 10 muffin cavities.
    • Sprinkle the brown sugar evenly over the butter and rum mixture in each cavity.
  4. Add Pineapple and Cherries:
    • Place one drained pineapple slice into each muffin cavity on top of the sugar mixture.
    • Place a maraschino cherry in the center of each pineapple slice.
  5. Fill with Batter:
    • Pour the prepared cake batter over the pineapple slices in each cavity, filling each about two-thirds full.
  6. Bake the Cakes:
    • Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cakes:
    • Allow the cakes to cool completely in the muffin tin.
    • If the tops (which will become the bottoms) are domed, you can carefully slice off the rounded portions to create a flat surface.
  8. Invert the Cakes:
    • Once cooled, run a knife around the edges of each cake to loosen them.
    • Place a serving platter or baking sheet over the muffin tin and carefully invert to release the cakes.
    • The pineapple and cherry topping should now be on top.
  9. Optional Rum Glaze:
    • For extra rum flavor, use a pastry brush to generously coat the tops of the cakes with additional pineapple rum.
  10. Serve:
    • Serve the mini pineapple upside-down rum cakes as desired and enjoy!

Notes

  • Cake Mix Ingredients: Ensure you have all additional ingredients required by the cake mix (usually eggs, oil, and water).
  • Alcohol-Free Option: If you prefer a non-alcoholic version, substitute the pineapple rum with pineapple juice.
  • Muffin Tin Size: If you don’t have a jumbo muffin tin, you can use a standard muffin tin. Adjust the amount of pineapple and cherry accordingly, and reduce the baking time by 5–10 minutes.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serving Suggestion: These cakes are delicious served with a dollop of whipped cream or a scoop of vanilla ice cream.

Enjoy your delightful Mini Pineapple Upside Down Rum Cakes!