Mini Upside-Down Cakes Recipe

Mini Pineapple Ginger Upside-Down Cakes

This updated version of up-side-down cake combines the flavor of ginger with the sweetness of pineapple.

20 min. prep time
12 cakes
151 Rating



1/2 cup firmly packed brown sugar
1 (8-ounce) can pineapple tidbits, well-drained
1/4 cup Land O Lakes® Butter, melted


1 1/3 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1 (8-ounce) container plain yogurt
1/4 cup Land O Lakes® Butter, melted


Maraschino cherries, if desired


Heat oven to 375°F.

Combine all topping ingredients in bowl. Place 1 tablespoon topping mixture into each greased 1 1/4-inch deep muffin cup.

Combine flour, brown sugar, baking powder, ginger, salt and baking soda in bowl. Add 1/4 cup butter, yogurt and egg; mix well.

Spoon batter over topping mixture in muffin cups. Bake 20-25 minutes or until tops are golden brown. Cool 3 minutes. Immediately turn onto serving plate.

Serve warm. Top with whipped cream and cherry, if desired.

Recipe Tip

- Pat pineapple dry on paper towels to remove excess moisture.

- Baking soda, in addition to baking powder, is used for leavening quick breads that include acidic ingredients such as brown sugar, molasses, yogurt, sour cream or buttermilk. The alkaline baking soda reacts with these acidic ingredients to create bubbles of carbon dioxide causing the batter to rise.

- If using shallow muffin pan, recipe will make 15 mini cakes. Bake 15-20 minutes or until tops are golden brown.

Nutrition Facts (1 cake)

Calories: 220

Fat: 8g

Cholesterol: 35mg

Sodium: 250mg

Carbohydrates: 33g

Dietary Fiber: 1g

Protein: 3g

Recipe #12184©2002Land O'Lakes, Inc.

Recipe Comments & Reviews

I really liked the recipe. The small size makes them guilt-free. My son thought they were awesome, even "without the whipped cream!"

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