Mini Pineapple Upside-down Cakes

Emma Galesic, Editor

Mini Pineapple Upside-down Cakes:

-yellow cake mix

-canned pineapple slices


-⅓ stick of butter

-1 cup of water

-3 eggs

-cooking spray

*Adjust the amount of each ingredient to your designated cake mix.*



  1. Preheat oven to 325 degrees Fahrenheit.
  2. Mix cake mix, eggs, water, and butter in a medium-size bowl by hand or in an electric mixer. Mix until the batter is well combined.
  3. Spray the cooking spray into mini bowls or cake containers (has to be oven safe!) Put a pineapple slice and cherry into each dish, and fill them with cake batter with about a centimeter and ½ of space left.
  4. Gentilly tap the dishes on the counter to remove any air bubbles.
  5. Put them in the oven on a baking tray and bake for 15-20 minutes. Use a toothpick to check if the cakes are ready or not. If they are still liquidy, bake them for about 1-2 minutes longer until they are ready.
  6. Once they are done, let them cool for 10 minutes until they are not hot to the touch and enjoy! Or, if you want, turn them upside down for the cakes to fall out and enjoy them that way!