“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

pineapple upside down cakes


¾ cup Butter, melted
¾ cup Brown Sugar
18 maraschino cherries, halved
¾ cup chopped pecans
15.25oz pineapple tidbits, well-drained
½ cup Butter, softened
1 cup Sugar
2 eggs
1 tsp. Vanilla
1 ½ cups all purpose flour
1 tsp. baking powder
¼ tsp. salt
¾ cup buttermilk


Created on April 13th, 2009

Preheat oven to 350 degrees.

Spray 2 – 6 cup jumbo muffin pans with non stick cooking spray with flour.

Spoon 1 TB melted butter into each muffin cup.

Sprinkle 1 TB brown sugar evenly over butter in each muffin cup.

Arrange 3 cherry halves, cut side up, on top of brown sugar.

Sprinkle 1 TB pecans over cherries.

Divide pineapple tidbits evenly over pecans.

In a medium mixing bowl, beat ½ cup butter until creamy.

Gradually add sugar, beating until fluffy.

Add eggs, one at a time, beating well after each addition.

Beat in vanilla.

In a small bowl, sift together flour, baking powder and salt.

Add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with the flour mixture.

Spoon about ¼ cup batter over pineapple in muffin cups.

Bake for 20 – 22 minutes or until pick inserted in center comes out clean.

Let  cakes cool in pans for 10 minutes.

Invert cake onto a baking sheet to cool completely.


Popular Recipes By Category: