Pineapple Upside-Down Mini Bundt Cakes







A recipe allowed in a / diet.

Everybody deserves her/his own Bundt cake. We’re talking about small-sized versions, what did you think? These ones are pineapple-themed, cherry-topped, and vanilla-flavored. Just wait until your guests taste them.

Nutritional Chart

Calories: 428 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 6 g
  • 11 g
  • 77 g

Ingredients Needed for Pineapple Upside-Down Mini Bundt Cakes

¾ cup sugar (10-12 tablespoons)
⅓ cup of water
¼ cup condensed milk
1 egg
2 tablespoons of vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons of milk
¼ cup pineapple juice
5 ounces of flour
4 pineapple slices
8 maraschino cherries
fresh mint for garnishing

How to Make Pineapple Upside-Down Mini Bundt Cakes

  1. Add 6 tablespoons of sugar and water to a pot over medium heat. Boil for 15 minutes.
  2. Remove from heat. Gradually whisk in the condensed milk. Set aside.
  3. Add the remaining sugar, the egg, and a pinch of salt to a bowl. Mix until smooth using a hand mixer.
  4. Keep adding the vegetable oil, vanilla extract, baking powder, baking soda, milk, pineapple juice, and flour. Mix more until smooth.
  5. Add 1 teaspoon of heavy cream and sugar mixture to each cup of a 4-cup Bundt muffin pan. Fit 1 pineapple slice into each cup.
  6. Transfer the batter to a piping bag and fill the remaining space of each cup. Bake for 20 minutes at 360⁰F/180⁰C.
  7. Remove from the oven and let it cool. Fit 2 cherries into the middle of each pineapple slice and top with the remaining heavy cream and sugar mixture. Garnish with fresh mint.

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