This is an old skool 50s recipe, but I updated it by doing it in a cupcake form. Pretty and sweet. An old co-worker of mine liked my recipe so much, she asked for it again, 8 years later!
This makes one dozen.
ingredients:
top:
1 can pineapple rings
2/3 cup light brown sugar
1/3 cup butter, melted
batter:
1 cup (2 sticks) butter
1 cup sugar
2 cups all-purpose flour
1 teaspoon cinnamon
2 teaspoons baking powder
1 tsp vanilla
2 eggs
1/3 cup pineapple juice
1/2 cup milk
Preheat oven to 350 degrees. Grease a non-stick cupcake pan. I used melted butter. You don’t want to use cupcake liners here, remember, you will be inverting these!!
Drain pineapple rings, keeping some for later. Laying the rings on paper towels helps them dry out a little faster.
In a small bowl mix the brown sugar and the melted butter. Divide it amongst the cupcake cups, and spread around the bottom, evenly. Now is when you lay your pineapple ring on top. Note the bottom of the cup is smaller than your average pineapple ring. No prob, just cut a chunk out of the ring and make it fit. You can use the leftovers for the other cups.
In a bowl, whisk together the flour, cinnamon and baking powder Set aside.
In the bowl of an electric mixer cream the butter and the sugar. Add the eggs and vanilla. Then add the flour mixture, alternating with the pineapple juice and milk.
Spoon the batter over the fruit and sugar into each muffin cup, evenly. Bake in the oven for 25-30 minutes, until a toothpick tester comes out clean.
Here comes the trick. When you take them out of the oven, let them rest in the pan for a few minutes. Then place a wire rack on TOP of the pan, flipping it over and hopefully…your little cakes will just plop on out, with the pineapple on top.
Now you can let them cool, if you plan to serve later, but let me tell you, these things taste
AWESOME warm. So sweet and delish.
Kid's lunches, simple dinners and a whole lot of geeky baking.
They look yummy! I can’t wait to try to make ‘em myself.
Thanks so much! My daughter has asked for pineapple upside down cake for her birthday but I think I’ll do these as a surprise! Love your blog – makes me homesick. Born & raised in El-Lay (lived down the road from Disneyland for several years) but now live in a small town in northern Texas. oy.
It would be nice if you would tell us how many this recipe serves. I’m guessing it makes twelve cupcakes. Am I right?
Hi justJENN! I’ve been reading your blog for a while now and really enjoy it.
I have a question: for the pineapple juice, can you just use the juice from the can?
Laura,
Of course!! Juice from a can is a-ok.
Thanks for an awesome recipe! Mine turned out great!!!!!!!
Thank you so much for posting this recipe! I actually made these vegan because my daughter is allergic to dairy and eggs (subtituted the milk for soy milk and the egg for the equivalent egg replacer) and they were DELICIOUS! Will definitely be making these over and over again! one question though….how do you generally store yours?
Thanks again!
Ashley
Delicious-made these for my friends birthday! yum-o
This is a seriously wonderful recipe; my family LOVES it. Hope you don’t mind but I just had to re-blog this recipe. I did a shout out to you in the post, of course. Wonderful
http://bakingwithfrench.blogspot.com/2010/05/upside-down-pineapple-cupcakes.html
HI Is the butter salted or unsalted.
@John I always use unsalted butter.
OMG!! Tried this recipe and it was amazing tasty and moist!! Loved it v.much! Thx for sharing dear! Haffa gdday!:))