Mini Pineapple Upside-Down Cakes

Spoon over warm Bundt cakes and dollop with whipped cream, if desired.

Coconut milk gives these mini pineapple bundt cakes a tropical touch.
  • Prep Time: 0:30
  • Total Time: 1:40
  • Yields: 10


Mini Bundt pan
Cooking spray, for the pan
6 tbsp. (3/4 stick) unsalted butter
3/4 c. light brown sugar
1 20-oz. can sliced pineapple in heavy syrup, drained and syrup reserved
1 13.5-oz. can coconut milk, shaken well
2 large eggs
1/2 c. canola oil
1 15- to 20-oz.vanilla or yellow cake mix
2 c. fresh blueberries
Whipped cream, for serving


Heat oven to 375°F. Lightly coat a 6-hole mini Bundt pan with cooking spray. 
Melt the butter in a small saucepan over low heat, add the sugar and heat until just melted; remove from heat. Spoon 1 tablespoon of the sugar mixture around the bottom of each Bundt. Place a slice of pineapple on top. 

In a large bowl, whisk together the coconut milk, eggs, and oil. Add the cake mix and whisk to combine. 
Spoon the batter into each of the Bundts, leaving 1⁄4 inch space at the top of each hole. Bake until puffed and starting to turn golden, 24 to 28 minutes. Immediately turn out onto a board. Repeat using remaining sugar, pineapple and batter, spraying the pan and remelting the sugar mixture if necessary. Fill any empty holes with leftover batter, if desired.

Meanwhile, place blueberries and 1⁄3 cup reserved pineapple syrup in a small saucepan over medium heat. Simmer until the blueberries just start to burst, about 3 minutes. Spoon over warm Bundt cakes and dollop with whipped cream, if desired. 

PER CAKE 535 CAL, 29 G FAT (13.5 G SAT FAT), 56 MG CHOL, 353 MG SOD, 4 G PRO, 69 G CAR, 2 G FIBER

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Cake Magazine: Mini Pineapple Upside-Down Cakes
Mini Pineapple Upside-Down Cakes
Spoon over warm Bundt cakes and dollop with whipped cream, if desired.
Cake Magazine
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