Pineapple Upside Down Cupcakes
Pineapple Upside Down Cupcakes – a mini version of your favorite cake in cupcake form with butter, brown sugar, pineapple, and a cherry on top! These cupcakes are good warm or at room temperature so they’re a great recipe for parties or luaus.
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Pineapple Upside Down Cupcakes
In a perfect world, I would make these from scratch. And by all means if you want to, go right ahead.
But sometimes a doctored up cake mix does wonders. I mean adding brown sugar and butter to cake mix? Sounds like a sure win to me.
This Pineapple Upside Down Cupcakes recipe has been calling to me for years. Try not to burn the top of your mouth off eating them straight out of the oven. I did.
WHAT ARE PINEAPPLE UPSIDE DOWN CUPCAKES?
Pineapple Upside Down Cupcakes are a mini version of your favorite cake with butter, brown sugar, pineapple, and a cherry on top!
- First, spoon a little bit of melted butter, crushed pineapple, brown sugar, and a cherry in the bottom of a muffin tin.
- Next, top with the cupcake batter and bake.
- Finally, invert the cupcakes for beautiful Pineapple Upside Down Cupcakes.
I always have plenty of helpers in the kitchen. My son poured a teaspoon (or two) of butter in each cupcake tin. Then he put a tablespoon of brown sugar on top.
Then he put a cherry right in the center of the brown sugar.
I tried using crushed pineapple, pineapple slices, and pineapple tidbits to see which one worked better. The crushed pineapple won the experiment by a long shot. I wouldn’t recommend using paper liners here as they will stick.
It had way more flavor and looked prettier. The tidbits give a nice flower shape but most of them got stuck in the muffin tins and the pineapple flavor wasn’t as strong.
The cupcake batter is just made according to the package directions but with replacing the water in the recipe with pineapple juice. Make sure you don’t over fill your tins.
Invert cupcakes onto waxed or parchment paper and you’re done!
WHAT’S THE BEST CUPCAKE PAN?
The Wilton Perfect Results Cupcake Pan is great for baking Pineapple Upside Down Cupcakes and is only $15 at Amazon. It only features 12 cups, so you’ll need two to make all 24 cupcakes at once. You can also bake half at once, which will take a little more time. I also like to use cupcake liners to make sure they don’t stick to the pan!
OTHER FRUIT RECIPES
- Easy Fruit Dip
- Poppy Seed Fruit Salad
- Grape Walnut Salad
- Peach Cobbler Recipe
- Fruit, Avocado, and Feta Salad
- Fruit Pizza
- Snickers Apple Salad
- Apple Crisp Pizza
OTHER CUPCAKE RECIPES:
- Rainbow Cupcakes
- Reese’s Peanut Butter Cupcakes
- Strawberry Puffcakes
- Strawberry Colada Cupcakes
- Strawberry Milkshake Cupcakes
- Funfetti Cupcakes
Pineapple Upside Down Cupcakes
Ingredients
- cooking spray
- 1/2 cup butter, melted
- 1 1/2 cups brown sugar
- 24 maraschino cherries
- 1 (20 ounce) can crushed pineapple (reserve juice)
- 1 (15.25 ounce) package yellow cake mix, (and vegetable oil and eggs called for on the package)
- 1 1/3 cups pineapple juice, (you just need as much pineapple juice as water called for on the cake mix package - see note)
- confectioners' sugar for dusting
Equipment
Instructions
- Preheat oven to 350 degrees and spray 24 muffin cups with cooking spray.
- Line a work surface with parchment or waxed paper.
- Spoon 1 teaspoon melted butter into the bottom of the pan of each sprayed muffin cup.
- Spoon 1 tablespoon brown sugar in each muffin cup.
- Press a maraschino cherry into the center of the brown sugar in each muffin cup.
- Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
- Mix cake mix according to the package directions, substitute pineapple juice for the water in the recipe. This may vary according to which cake mixture you use. In large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
- Pour pineapple cake batter into the muffin cups, filling them almost to the top.
- Bake in the preheated oven on the middle rack until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar if desired.
Notes
*Some people like the look of pineapple tidbits better for this recipe. I tried both and the crushed pineapple has a lot more flavor and looked prettier.
Source: Allrecipes - http://allrecipes.com/recipe/pineapple-upside-down-cupcakes/detail.aspx?mxt=t06dda
Can you use muffin tins?
Yes!
you don’t tell how long to cook the cupcakes for?? I have to bake them for the carnival at my chuch.
If you look on step 9 it says to bake for 20 minutes
This is my favorite recipe for pineapple upside down cupcakes.
Nor sure what I did wrong, but on most of the cupcakes the brown sugar stayed in the bottom of the muffin cup after I inverted the pan. They still tasted pretty good, but didn’t come out looking nearly as pretty as yours.
My daughter made these for a family get together and I am hooked. They were outstanding and I hope I can make them as good as she did. THANK YOU FOR YOUR RECIPE.
You are welcome!
Does anyone know if these freeze well?
Has anyone tried this with mini muffin tins? I’d like a “one bite” pineapple upside down cake.
I made these for work yesterday and they were a monsterous hit.
I didn’t have yellow cake mix, but I did have spice cake mix. Instead of oil I used butter. Oh and I added an extra egg.
Oh and because I was taking them to work, I baked them in cupcake liners, but the aluminum ones. They looked really nice and smelled great. I couldn’t eat them but folks loved the.
So glad they liked then.
Hi, Can I make this ahead of time and freeze them?
I haven’t tried it but I don’t see why not.
Recipe is perfect! I have a bit of a sweet tooth but know that I need to cut back on sugar and added fats. I tweaked the recipe a little bit by replacing the regular butter with Earth Balance ( some brand of vegan butter ) and the brown sugar for Swerve. These are the perfect portion size, the crushed pineapple gave them a very strong ( in a GOOD way ) pineapple smell and taste. Didn’t use the liners but sprayed them with baking spray. I live at higher altitude so I had to bake them for about 8 more mins. Glad to say they came out perfectly and look forward to making this in the future as a way to satisfy my cravings without going overboard.
Before when I baked a pineapple upside down cake with the regular recipes I could eat the whole thing in a few days. With these I can keep myself at just 1 or 2 at most in a day. In order to make sure I don’t gorge myself ( they are delicious! ) I froze half of the batter to make the rest later on.
Glad your tweaks worked.
Delicious and easy
I used crushed pineapple a lot of the topping stayed in the mild. I scrapped it out and put it back
Worked out fine
Such a pretty desert
Glad it worked out okay!
The brown sugar stayed in the pan. I followed the recipe th the letter. Do you know what went wrong?
Hi Judy,
Hope you got it resolved by now but I was gonna ask if you greased the pan enough? I know many of us want to cut back on additional fat anywhere we can but greasing the pan is one place that is not worth it.
Also did you use enough butter when mixing the brown sugar as well? Hope I don’t come across as condescending, just thinking about the usual culprits.
After making these delicious cupcakes many times, I learned that leaving them in the pan for a little longer than 5 minutes prior to flipping them over helps save the topping. Hope that helps!
Thanks Nina.
These were.a HUGE hit and my dinner party. They have asked for them next time as well. They were so moist and absolutely delicious!
So glad you liked them!
Can i put the paper cupxakes cups into the muffin pan to prevent the cupcakes frm sticking to the pan?
No because the bottom of the cupcake becomes the top! That’s why it’s called Pineapple Upside Down Cupcakes!
Yes, that would help.
I just took them out of the oven, haven’t tried them yet. I have a few notes though.
1.) One can of crushed pineapple divided by 24 “heaping” tablespoons = not enough. I had to open a second can, or you could cut back on each a little.
2.) 20 minutes is way too long of bake time, I did like 13-15 minutes and the edges are brown, hopefully they taste okay and aren’t too dry🤞
3.) I had about 2 full cupcakes worth of batter left, I just made a mini PUC with it 😊
If my bake time was too long, I’ll revisit this comment.
So every oven is different so I think it varies.
I had the same issue, I only made it through about 12 cupcakes when I ran out of pineapple. I had to go back and redistribute it all since I didn’t have another can handy.
Delicious!
These cupcakes were gobbled up by everyone! I made 12cupcakes and then did the rest in a 9 inch round pan using pineapple rings instead of the crushed pineapple. I did find that i needed to leave them in the pan longer than 5 min before removing them. 10 minutes would be alot better. Put a large cutting board on them instead of parchment paper and they are a breeze to turn.. Will make these many more times! Great recipe.
Thank you!
This was so good!! Tried this recipe twice. First time went perfectly with rave reviews. Second time, I tried making it from memory and I messed it up. Your recipe with crushed pineapple is spot on perfect!! I’ll always follow it to the T! Thanks!
Thank you Jen!
I
For a small backyard picnic, I was looking for a dessert that included pineapple, and that could be made in individual servings. Since there were 6 of us, I made this using a large muffin tin, and increased the amount of butter, brown sugar, and pineapple in each serving. I used a white cake mix since that was what I had on hand, and ended up using about half of it for the 6 cupcakes. I increased the baking time by roughly 10 minutes. These came out of the tin beautifully, and were absolutely delicious! This is going into my “Definitely Make Again” recipe file. Thank you!
You are welcome! Happy to hear that!
These are such a great hit with my family! Perfect size portions too.
Hi! I’m interested in making this recipe to use leftover crushed pineapple. Do you think I could freeze the cupcakes once cooked?
These are deelish! For some reason my device won’t let me give 5 ⭐️ I’ve followed this recipe a few times and made for friends just because…Much easier than the cake. Handle with care when flipping though.
True story! Glad you liked them.
I absolutely love this recipe! Quick, easy and so delicious 😊
Thank you Amanda!
i had a problem with the pineapple and sugar mix sticking to the bottom. I put plenty of butter in there. When do you flip them? after they have cooled or when they are hot?
I would flip them when they are still warm or it will stick.
How long will these last?
A couple of days at least.
In the fridge or on the counter?
Counter is fine
Easy to make and delicious. I had no trouble with sticking. Beautiful presentation! Will definitely make again. Made these for a party and had 5 people ask me for the recipe
Great to hear!
This is easy, delicious and perfect in size. I will make again and share recipe….maybe. I love them. No trouble getting them out of my pan, especially when I used a butter knife around the upper edges of the cupcake. Then they all came out whole and beautiful. I did spray each cup before I put anything in them.
Thank you Mary! So glad you liked them.
This recipe is very tasty and not complicated. I have one pan of 12 that came out perfectly, with no sticking. I did not fill these all the way to the top but about 3/4’s of the way. The other pan did stick and I had trouble getting them out of the pan in one piece. This pan, I did fill to the top. I will know next time and there will be a next time.
Shoot. Sorry they stuck!
Can you freeze these?
Sure. Don’t see why not?
Hi, love your recipes and blog.
Very disappointed as my individual pineaple upside down cakes did not release. I sprayed well and even used a non stick pan. Tastes good but not pretty to look at.
Thanks Roberta. I’m sorry yours stuck. I haven’t had issues with sticking.
These were wonderful! I will have to get some of the bakers pan spray because some of mine stuck but everyone LOVED them and they were beautiful. Wondering if a larger muffin pan would work because they were small with my regular muffins and the taste of the batter is so divine with that pineapple juice in there. Oh boy – I will be making these allot. Thanks
Shoot. They don’t stick for me. Im sorry.
I made these tonight. Taste was good, but they stuck to the pan. Should I use muffin tins/paper linings? Or just grease the muffin pans better? If I do use liners, do i need to grease them also so that the “toppings” don’t stick?
I thought I had put plenty of canola spray on the pans, but the “toppings” still stuck to the pans.
Also, could it be because I squeezed too much juice out of the crushed pineapples? Or didn’t get enough juice out? How wet should they be?
Thanks in advance for any helpful advice. I am making these again in two days and I want to do a better job, so they are more presentable.
Yes, grease, grease, grease! Baker’s joy works well.
Pineapple upside down cake is my FIL’s bday cake every year. He said these are the best of any I’v made (bunted style, layer, square) and these are the easiest! A keeper!
Wow. What a compliment. So happy to hear that.
Made versions of these many times using whole pineapple rings. Problem, some would always stick to the pan. This time, I followed this recipe exactly using the crushed pineapple and using pineapple juice instead of the water. Printed and added this to my binder of mom approved recipes. Highly recommend.
Thank you! I’m glad you approve.
Can these be made right side up so you don’t have to invert them? I have cute cupcake liners I want to use.
I’m afraid the brown sugar sauce would just run all over. I can’t say for sure.
I made these for a Luau themed baby shower yesterday. They were amazing! Everyone loved them. I was very concerned that they would stick and be a mess coming out of the pan but I used Baking Joy, as suggested and they popped right out of the pan. They were beautiful and delicious. Thanks for always having the best recipes!
Aww thank you! Glad you loved them!
Very upset, these burned a bit. Wonder if I should have followed the box cooking directions instead, box mis said to.cook 12-15 minutes.
I will be making these using a mini muffin pan, What is the baking time you used?
My 8 year old Granddaughter loves helping with this recipe. And her 6 year old brother helps
with the brown sugar. Therefore we end up with some what of a mess. But it’s all worth it to
do this with my Grandkids. Thank for the ideas.
Excellent recipe!! I did 2 things differently — I used jumbo muffin pans and pineapple rings. They came out like mini cakes! Everyone loved the look, the size and the taste. Thanks for a great recipe!
Good to know. Thank you!
I am going to make the yellow cake mix from scratch. My real question is using crisco instead of spray. Any reason you can think of that change could ruin the recipe? I have both. I guess I’m worried it will get stuck. LoL they are for my Dad and want them to be perfect! Do you liberally apply the spray?
Yes, liberally apply but Crisco is always good too.
Just made these and my husband has a new favorite dessert!! Any tips on storing until the next day?!
Did u ever get a response or try it yourself? I wanted to make them today for tomorrow
Same……how do I store these??
Hello, fellow blogger here. I am thinking about making these for a large church dinner. I’ll be using 24 ct muffin pans, so I wanted to ask how easily do these come out of the tins when you invert? Do they slip right out easily, cherry and all? Thanks
You need to really grease the tin and not cook too long or the brown sugar will carmelize and stick.
This was a great recipe. My daughter Nikkie and I
fallow step by step no problem. It was delicious we made over 60 cupcakes and a cake with the left over. (Riquisimo!!!) Delicious will post pictures
THanks Margie. Glad you liked it!
These are insanely good! I didn’t compact the pineapple mixture which may have helped them come out of the pan easier. It was a nonstick pan as well, so that probably helped. I went easier on the brown sugar, just a sprinkling in the bottom of each cup as well. They took about 16-17 minutes at 350 (just check for when the tops start to turn golden brown). Hoping the family will like them for xmas; if not, I’m fine with taking them back home!
Thanks for the tips!!
I had a 20 oz can of crushed pineapple and a standard jar of maraschino cherries. There was barely enough pineapple to make 12 cupcakes, and there were 16 cherries in the jar. Keep this in mind, since the cake mix makes 24 cupcakes.
I made 12 upside-down-cupcakes.
They were good, but ALL THE TOPPING STUCK TO THE SILICON PAN, even though I buttered it well. I just scraped it all back onto the cupcakes. It looks good — haven’t had a chance to try it yet!
Sorry you’re stuck! That’s strange. It slips right out for me.
I found your recipe and made these for the first time 2 years ago! I am back again to make them for what will be my 3rd time now. They have been a crowd pleaser and received a lot of compliments both times around. I used tidbits the first 2 times but I have crushed pineapple this time around and am excited to it out that way. Thanks for the yummy recipe!
I’m just wondering if anyone has tried this recipe using a pineapple cake mix?
Ooh I bet that would be amazing.
These are so delicious! I made them without the cherry but I wanted to eat a hundred of them when they came out of the oven.
It’s a magical combo.
I’m trying your pineapple upside down cupcakes recipe & adding a bit of pecan pieces to mine, ummm😋
I think that would be awesome!
Can you use cupcake liners??
Absolutely!
These are very moist and yummy. I found that they needed more than 5 minutes to cool. If you take them out of the pan too early, you lose a lot of the brown sugar/pineapple mixture.
Very good point!
Made the recipe. This is what I did after reading a posting from another site:First I sprayed my 24-cavity wilton nonstick cupcake tin cavities w/floured Bakers Joy (for baking) spray. Then I dropped into each cavity: 1 round I had cut from bakingparchment paper just big enough to fit the bottom. Then added the melted butter, brown sugar, added a cherry to the center, then the drained crushed pineapple. Then, made the cake mix as box directed adding 1 tsp rum flavoring and using whole milk for added richness instead of the pineapple juice added in place of water called for on box. Mixed it up. Filled cavities with batter to 3/4 full. I didn’t bake 20 minutes. I started checking w/ toothpick to cake center at 13 minutes. Somewhere between 15-18 minutes and they were ready. Removed from oven and let cool 10 minutes. Run knife blade along inside edge of each cupcake to loosen. Laid cooling rack over the cupcake pan and quickly flipped the pan. In a minute or 2 you will hear the cupcakes loosen and come to rest against the the cooling rack. However if you overfilled when filling, after baking when the cupcakes are inverted on their crowns the pressure of the cakes pressing upward into the bottom (now the top of cupcake) causes the sticky pineapple topping to re-stick as the cake part cools and it causes it to separate from the cake. Having a parchment paper keeps the topping from sticking to the bottom of the cavity. The parchment can then be safely peeled off when the cupcake cools as very little sticks to the siliconized parchment paper.
Amazing! I ate 4 last night boyyyy they are delish when warm!!
I just had a hard time getting them to come out of the pan 🤔 .. more cooking spray next time?
Yes, they definitely need to be sprayed very well. Baking joy is what I use!
I made these today for an activity at work. DELICIOUS everyone loved them!!!
So glad you liked them!
I made these today for a dinner party. The flavor was really good but I had a hard time getting them out of the pan. I was only able to make half of them look good enough to take with me. Iud there a trick to getting them out in one piece and to keep the bottom from sticking? I’d love to make them again.
Oh no! Well you could line them with liners. Or spray them really well with cooking spray? I’m so sorry. The longer it cooks the more the brown sugar will carmelize. So maybe cook them for less time.
Place a circle cutout of parchment paper in the bottom of each tin. I use it no matter what I’m baking and they always slide out perfectly.
I love these! Even better with finely chopped walnuts added before pineapple…
Can you use this in a mini bunt cake pan?
I just made these upside down cakes for our family dinner. They look yummy and will serve as suggested with a sprinkle I’d confectionery sugar or whipped cream.I had extra batter so made 18 …. 6 with pineapple pieces as I had some fresh pineapple on hand but did make the others with crushed as suggested.
Hope you loved them!
Family couldn’t geat/eat enough. Perfect for traveling purposes. Thanks so much for sharing!
Good to hear!
These are Awesome!! Made them for a friend’s wedding, have done a similar recipe, but this time used the crushed pineapple and much more of an improvement. Thanks!! I also bought foil ramekin dishes so that they could look like mini pineapple upside down cakes and not so much cupcakes. A tad bigger and wider. They came out so cute- and they didn’t stick to the foil at all. Definitely a keeper recipe. Thank you!!
Yay!! love hearing that.
Hi just wanted to say thank you my husband decided he wanted a Luau birthday party (Last minute) I’ve been frantically searching for easy desserts that I could make a LOT of pretty quick and I ran across your Recapie and couldn’t have been happier 🙂
Oh thank you! You are a good wife!
These are so yummy people will want 2. I made these for my minister and his wife. Now they are a weekly treat. The whole church wants some. I make them in the large muffin tin
I love hearing that!
These are so yummy people will want 2. I made these for my minister and his wife. Now they are a weekly teat. The whole church wants some.
Are your muffin pans deeper than normal? I noticed that with the heaping spoon full on crushed pineapple there wasn’t much room for batter in mine.
Hmm. No, they’re regular sized. That’s strange.
The picture of your tins look bigger than regular cupcake tins. I tried these in cupcake pans; they made a mess, the batter was all over the top which we had to cut off and eat. My husband called them pineapple uglies, but they tasted wonderful. I bought large muffin tins for the next endeavor. Hopefully they will turn out looking gorgeous this time and tasting well.
Rhonda, sorry they’re just regular cupcake tins. Hopefully yours turn out better next time.
I Need to make 150 desserts for an upcoming banquet . I tried the recipe and it is awesome and easy … My only problem is when I turn them over and place them on a plate for serving , ( I want them to look nice ) . Is there a way I can get them to lay flat w/out cutting the tops off. I guess what I’m asking is there a way I can get them to bake without puffing up at the top .
Hmm. I don’t. But you could slightly underbake them then they wouldn’t puff so much.
When I turned mine out, I placed a cookie sheet over the top of the muffin tin then flipped it. Next I pushed down until the muffin tin was touching the cookie sheet. That flattened them and made them all the same height.
Thanks for the tips!
Hello, I have the puffy top issue of baked goods solution. As soon as you take it out of the oven take a flat glass plate larger than the pan and place on poof. Slowly push down until the plate is level with the rim. It does not change the cake at all and your bottoms will be flat. I’ve used this method for 40 years.
I could not find this recipe earlier today when I thought I had saved it so I just winged it. I used paper cupcake liners and it worked great. Easier to transport to my daughter’s home and to church when I really need them. Take them out of the cupcake pan before they cool too much and I used a big spoon to be sure the bottom wasn’t too juicy but they were NOT. Warm if you like before serving and flip over ….remove cupcake paper liner. It worked great…Surprise in the bottom or I believe it is on the top! I will be making these often…..one of my favorite cakes anyway… and it was fun…I used the box mix too…easy peesy!
Thank you! Glad you enjoyed them!
Have these in the oven right now! My husband’s birthday choice. I did giant cupcake tin (6) so we will see if I made the right adjustments. I’m hoping they will look like small serving cakes. Thanks for the recipe, Christy!
Ooh! Hope it worked!
Colleen W, look on the inside of label of *ole pineapple. It has recipe for muffins.
I made them in 5.5 in pans and just increased the cook time since I also put a layer of cream cheese in the middle. Loved loved using the pineapple juice instead of water it did wonders for the flavor!
Cream cheese in the middle sounds divine!
Made these tonight to take to an Easter lunch tomorrow. Followed your exact recipe. They are the perfect potion control size if you can eat just one. Thank you for the great recipe.
You’re welcome!
But, can I eat just one? I think not. They’re just too good!
Made them for Easter, they are delicious! 🙂 Recipe is a keeper!
Thank you!
I’We’re having a “Beat the Winter Blues” party this weekend and I would like to make these a day ahead. How should I store them to keep them moist/soft but not get overly gooey and sticky. Or do I just need to prep on Friday and bake on Saturday? Thank you!
I would just store them covered. If you’re worried about them getting too sticky refrigerate them.
Use my idea I sent below…bake in cupcake liners…easy to transport and you can heat them without a mess at all. the top of my 12cupcake tin was the only messy thing. Fun for the “eater’ to undo and be surprised when he flips his upside down cupcake! I hate messy cupcake tins! Mine are staying nice in a plastic storage container with lid. Staying moist but not in fridge overnight yet..
Has anyone had a problem getting them out of the tin? Last week I made a corn muffin and sprayed the tin really good and they still stuck and broke apart.
I found this recipe on Pinterest and followed the link……hallelujah! I made two batches of these for my tiki party this weekend and I just know they will be a major hit. The flavor is amazing but worth the messy prep work. I wasn’t worried about overfilling my tins; I always cut off the poofy bottoms for a treat 😉
Great thinking!
These look great! I love baking with pineapple and I love how retro these are 🙂
“The old saying used to be diagnosed and adios, and now that spectrum has completely changed. Sometimes eating of bad calories result in making the dieter overweight which is really a matter of concern because it directly targets the working efficiency of its user. ‘Were the supplements tested independently for purity and strength.
Idiot
No kidding, people are here looking at a cake recipe. No need to interject a cult diet scripture. We’re just here to view the recipe and read reviews of people who’ve made it or have input on the tasty treat.
I’m making an upside down cake right now and came across this recipe, first I’d never thought of reserving the juice f/the canned pineapple to the cake mix. Second, the idea of making individual cupcakes sounds awesome. Definitely going to try this and let everyone know how it came out and what my thoughts are.
Thanks leanna!
Having a dinner party next week, will make these for dessert , great idea.
I made these the other night. Some in regular size cup cake pans and some in mini cup cake pans. They all came out delicious and very easy to make.
Yay! So glad to hear!
How long did you bake the mini cupcake tins for?
Thanks!
Yummy for my tummy!!
What a cute idea! I would love to try upside-down cakes in muffin tins sometime.
This is one of my favorite desserts! Haha! I always burn my mouth on fresh oven goods. 🙂 Sometimes they are hard to resist. I never would have thought to do them individually like that. That’s perfect!
I definitely need to try these!! So yummy and bright for summer!
They look great! From scratch or not they must be very yummy!
Looks really good.
These are much better than making a large 9×113 cake. I like the individual servings; ‘grab and go’ type thing.
Thank you and have a wonderful and enjoyable weekend.
You too Colleen!