Pineapple Upside-Down Cake In A Muffin Pan – a delicious recipe with eggs, sugar, pineapple juice, all-purpose, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat over to 350 degrees. Spray your muffin tins with non-stick cooking spray.
2
Bake time 10-15 minutes.
3
In a mixing bowl , add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
4
In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
5
Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top of brown sugar mixture. Add a cherry in the middle of each pineapple ring. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
536
kcal
Calories
17
g
Fat
91
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 eggs, 2/3 cup sugar, 4 tablespoons pineapple juice, 2/3 cup all-purpose flour, and more.
Yes, Pineapple Upside-Down Cake In A Muffin Pan falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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