Tag Archives: Pineapple

Pineapple Upside Down Cupcakes

Are you still a fan of The Great British Baking Show?  I am, very much so.

The new season  (Season 8) is on Netflix here in the USA which is Season 11 in the UK.  Due to the pandemic, the bakers remained in a “bubble” instead of returning home between weekends of filming.  Also, co-host Sandi Tosvig has been replaced by British comedian Matt Lucas.  For more information and a review of the current season, check out this USA Today article.

The first technical bake of this series is a Paul Hollywood recipe for Pineapple Upside Down Cake baked in mini cake molds.  As usual, for the technical challenge, it seems the bakers are given very few instructions and baking times.

There was a little bit of drama during this technical challenge.  When the bakers are taking their cakes to the table for judging, Sura accidentally swats Dave’s cake off his plate onto the floor.  Fortunately, one of Dave’s cakes survived and he was judged on that cake.

Here is Paul Hollywoods’ recipe for Pineapple Upside Down Cakes.  To make the recipe, one must make a caramel syrup, prep a whole pineapple, make a sponge cake, whip cream, and prepare an optional custard.

As you can see, it is a complicated recipe plus there is a possibility that the cakes will stick to the baking pans (as some of the bakers discovered).

The recipe in this post uses jumbo size muffin or cupcake pans.  I had 2 Wilton jumbo sized muffin pans that I bought from Amazon a few years back for about $13.  I sprayed the pans with nonstick cooking spray and didn’t have any problems with the cupcakes sticking to the pans.

The recipe that I made for this post is very easy and delicious.  It uses a boxed cake mix and canned sliced pineapples and the juice from the pineapples.

This recipe bakes individual servings, making it easier to share with family and friends.  These are absolutely delicious served warm after they are removed from the muffin pans.

Pineapple Upside Down Cupcakes

  • Servings: 12
  • Difficulty: easy
  • Print

1/4 cup unsalted butter, melted
3/4 cup packed light brown sugar
3 cans (8 oz each) pineapple slices in juice, drained (reserving juice)
12 maraschino cherries
1 box yellow cake mix, 15.25 oz size
1 cup pineapple juice (from cans of pineapple)
1/2 cup vegetable oil
3 eggs

Preheat the oven to 350°F.

Spray the muffin pans with non-stick cooking spray.

Place 1 teaspoon melted butter in each of the 12 jumbo muffin cups.  Add 1 tablespoon light brown sugar to each of the muffin cups.  Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice.

In a large bowl, beat the cake mix, 1 cup reserved pineapple juice, the oil, and eggs with an electric mixer on low speed until moistened; beat 2 minutes on high speed.  Divide the batter evenly among the muffin cups, filling each muffin cup 3/4 of the way full.

Bake in the preheated oven 20 to 30 minutes or until a toothpick inserted into the center of a cupcake comes out clean.  Cool cakes in the pan 5 to 10 minutes.

Place cookie sheet upside down over each muffin pan, turn cookie sheet and muffin pan over.  Remove pan.  Serve cakes warm.  Refrigerate any leftover cakes in an airtight container.

Notes:
1.  I used a Duncan Hines Classic Yellow Cake Mix, 15.25 oz size.
2.  Recipe is adapted from Betty Crocker and original recipe can be found here.

Be safe everyone.

 

 

Pineapple Upside Down Cake

A pineapple upside down cake is a vintage cake recipe.  The cake gets its upside-down name because the cake pan is first covered with melted brown sugar and butter.  It is then lined with canned pineapple slices and maraschino cherries before the batter gets poured on.  All of which makes for a delicious glazed topping.  After baking, the cake gets inverted to reveal pineapple and cherries on top.

While it may seem like a spring or summer dessert, this is one of my favorite cakes to enjoy year round.  This recipe is especially easy because it uses a Jiffy Cake Mix for a 1 layer yellow cake.  Jiffy cake mixes are usually available in the baking aisle of your favorite grocery store.

Pineapple Upside Down Cake

  • Servings: 6
  • Difficulty: easy
  • Print

2 (8 oz) cans Dole Pineapple Slices in 100% Pineapple juice, juice reserved
2 tablespoons butter, melted
1/4 cup packed light brown sugar
8-10 maraschino cherries
1 (9 ounce) Jiffy Yellow Cake mix
1 egg
1/2 cup reserved pineapple juice

Spray an 8-inch cake pan with non-stick cooking spray.  Drain the pineapple, reserving 1/2 cup juice for the cake batter.  Set the pineapple slices and reserved juice aside.

Stir together the melted butter and light brown sugar in the cake pan.  Place pineapple slices on top of  sugar mixture.  Place cherry in center of each pineapple slice and in the center of the pan.  Set aside.

Using a hand mixer, mix the cake mix, egg and reserved pineapple juice together to combine.  Beat 2-3 minutes on medium speed until well combined.

Pour the cake batter evenly over the pineapples and cherries.  Bake at 350 degrees F. 30-35 minutes or until toothpick inserted in the center comes out clean.

Cool 5 minutes.  Loosen edges and turn out onto serving platter.  Serve warm or cool.  Store covered in the refrigerator.  

I have on occasion baked the cake in my cast iron skillet.  The cake pan may be easier to bake in due to weight of the cast iron skillet.

Notes:
1.  You may not need all of the pineapple slices.
2.  A standard sized cake mix (15.25 oz) is too large for this recipe.
3.  Adapted from Allrecipes.

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