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Mini Pineapple Ginger Upside-Down Cakes

Mini Pineapple Ginger Upside-Down Cakes

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

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20 min
Prep Time
45 min
Total Time



1 (8-ounce) can pineapple tidbits, well-drained

1/2 cup firmly packed brown sugar

1 Half Stick (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 cup (8 ounces) plain Greek yogurt

1 Half Stick (1/4 cup) Land O Lakes® Butter, melted

1 large Land O Lakes® Egg, beaten


Land O Lakes® Heavy Whipping Cream, whipped, if desired

Maraschino cherries, if desired

How to make

  1. STEP 1

    Heat oven to 375°F. Grease 12 (1 1/4-inch deep) muffin pan cups. Place muffin pan onto baking sheet to collect any sauce that might drip over during baking. Set aside.

  2. STEP 2

    Combine all topping ingredients in bowl. Place 1 tablespoon topping mixture into each prepared muffin cup.

  3. STEP 3

    Combine flour, 1/2 cup brown sugar, baking powder, ginger, salt and baking soda in bowl. Add yogurt, 1/4 cup melted butter and egg; mix well.

  4. STEP 4

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

  5. STEP 5

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

Tip #1

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

Nutrition (1 cake)

230 Calories
10 Fat (g)
40 Cholesterol (mg)
250 Sodium (mg)
33 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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