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
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Cake Batter:
- Follow the instructions on the yellow cake mix box to prepare the batter.
- Set the unbaked batter aside.
- 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.
- 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.
- Fill with Batter:
- Pour the prepared cake batter over the pineapple slices in each cavity, filling each about two-thirds full.
- Bake the Cakes:
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
- 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.
- Optional Rum Glaze:
- For extra rum flavor, use a pastry brush to generously coat the tops of the cakes with additional pineapple rum.
- 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!