Mini pineapple upside-down cakes w/homemade whipped cream. This part is up to you, you can put on as much or as little as you'd like. Next add the mini pineapple upside down cake to the top of the pineapple and caramel nut side facing upwards. You then want to add some homemade whipped cream right to the center of the upside cake where that hole is and a cherry to the top.

Ingredients of Mini pineapple upside-down cakes w/homemade whipped cream. Combine all topping ingredients in bowl. Tips for Making Pineapple Upside Down Cakes & How to Remove Them From the Pan. You can cook Mini pineapple upside-down cakes w/homemade whipped cream using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Mini pineapple upside-down cakes w/homemade whipped cream

It's of cake.
Prepare 1 1/2 cup of brown sugar.
It's 1/2 cup of melted butter.
Prepare 1 of 20oz can crushed pineapple (drained with all juice reserved).
You need 1 box of yellow cake mix (or pineapple flavor mix).
It's 3 of eggs.
It's 1/3 cup of veg oil.
You need 1 1/3 cup of reserved juice (add a lil water to make the amount needed).
Prepare of whipped cream.
Prepare 1 of container heavy whipping cream.
It's 1/4 cup of sugar.
It's 1/4 cup of sour cream or greek yogurt.
You need 1/2 tsp of vanilla extract.
Prepare 1/2 tsp of rum extract.

White cake mix can be substituted for yellow cake mix. Use a butter knife or small spatula to go around the edge of all the cakes to help loosen them from the pan. Pineapple upside-down cake starts with a simple yellow cake that is inverted after baking to reveal caramelized butter and brown sugar coating golden pineapples and cherries. Top with fresh whipped cream for a classic dessert.

Mini pineapple upside-down cakes w/homemade whipped cream step by step

Preheat oven to 350°F. Spray 24 muffin tins with cooking spray. Add 1 teaspoon melted butter into each tin. Then add a tablespoon of brown sugar into each. Next add 1 tablespoon crushed pineapple. Using the back of a small spoon mix everything all together..
For the cake: Mix cake mix, eggs, oil and juice in med size bowl on low speed of your mixer for 30 sec or til moistened, then turn to med speed and beat for 2 min. Using a 1/4 cup measuring cup add cake batter into each muffin tin. Filling each almost all the way full without overfilling..
Bake in oven for 20 min or til toothpick inserted comes out clean. Once finished take from oven and lay a sheet of foil on top, making sure to tuck around corners. Invert the pan and voila! Mini pineapple upside down cakes!!.
For the whipped cream: combine all ingredients into a med size bowl (I let mine sit in the freezer along with my beaters for about 10 min) and beat together til stiff peaks form. Add to cooled cakes..

These individual cakes are great for dinner parties and bake sales. You deserve a holiday treat, too. And this mini upside-down cake is the perfect size to split with a loved one (or save for later). It's ready to eat in under an hour, and all that's missing is a scoop of vanilla ice cream. This was an easy recipe to use, I did use bleached all-purpose flour because it was what I had.