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Mini Tropical Fruit Upside Down Cakes
Ingredients
4
tbsp
butter
melted
1
cup
brown sugar
divided
1 16
oz
can pineapple slices with juice
¾
cup
sweetened shredded coconut
divided
1
cup
unsalted butter
softened
½
cup
white sugar
2
eggs
room temp
1
tbsp
vanilla or coconut extract
1 1/3
cup
flour
½
tsp
baking soda
½
tsp
baking powder
½
tsp
salt
Instructions
Preheat oven to 350 degrees.
Grease cupcake (jumbo works great too) or mini bundt pan.
In a small bowl, mix together melted butter and ½ cup brown sugar.
Spoon about 1 tbsp of the brown sugar mixture into each cupcake tin.
Remove the pineapple rings from the can. Save the juice for later.
If they fit add one pineapple slice to each cupcake tin, if not break in half and add a half or ¾ of a pineapple ring to each.
Top with shredded coconut on each.
Now time to make the cake. In a large bowl add dry ingredients.: flour, baking soda, baking powder, and salt and stir.
In another mixing bowl add softened butter and both white sugar and brown sugar.
Using a hand mixer blend on medium speed until well combined.
Add eggs, then extract and reserved pineapple juice. Mix well.
Now slowly pour in dry ingredients and mix until smooth and combined.
Spoon the batter into all the cupcake tins, filling completely and smoothing the tops.
Bake for 20 minutes or until browned and cooked through.
Let cool slightly then invert on top a platter or lined baking tray.
Add toasted coconut to garnish while they are still warm.
Serve warm or at room temp and enjoy your tropical treat!