Mini Pineapple Upside Down Cake is a perfect single dessert recipe. Make these easy mini pineapple upside-down cakes to have as finger food for parties or even as the finishing touch to a romantic meal.
For this recipe, you can ditch the muffin pan and swap them out for these 4 oz ramekins that fit into your instant pot.
Mini Pineapple Upside Down Cake In The Instant Pot
I love mini cakes and this Mini Pineapple Upside Down Cake is amazing, the pineapple juice made the cake batter extremely moist and the final result was something that pretty much melted in your mouth, and adding the pineapple slice and the maraschino cherries made it that much better.
Alternatively, you can use crushed pineapple or pineapple tidbits if that is what you have. I used ramekins like these ramekins to make my cakes.
You can even serve with pineapple on the side.
What Ingredients Are In Mini Pineapple Upside Down Cake?
- pineapple juice
- cooking oil
- yellow box cake
- pineapple rings
- maraschino cherries
- brown sugar
- cooking spray
This is a really simple recipe and if you’re like me you have most of these things at home.
The kids devoured them. They were kind of upset that there were not more, I think these would also freeze very well. If you want to freeze them, lay them on a cookie sheet not touching and freeze about 8 hours then remove and place in a freezer-safe bag or bowl.
These are my goto for gatherings and parties where I need a quick and easy finger dessert.
You could also make these in the egg cups too to make a more bite-size muffin desert.