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  • 4 eggs
  • 2 cups sugar {14oz}
  • 2 teaspoons vanilla extract
  • 2 cups flour {10oz}
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted
  • 1 {20oz} can sliced pineapple rings, each ring 1/4” pieces, save juice
  • 1 cup reserved pineapple juice {use water to make up the difference}
  • 1.5 sticks butter
  • 1-1/3 cups brown sugar, packed


Adapted from


Step 1

In a large bowl, beat eggs well. Add sugar and vanilla and beat again.

In a separate bowl, mix flour with baking powder and salt. Mix melted butter with pineapple juice. Pour juice/butter mixture into the egg mix in a slow stream, beating as you go. Then, slowly add flour mixture; beat until smooth.

Preheat oven to 375°F. Melt butter. Pour enough butter to cover the bottom of each muffin bottom plus just a bit more {we used 1 generous teaspoon per muffin cup} Use a pastry brush and dip it in the butter on the bottom and paint up the sides and on top a bit so the cakes don’t stick.

Next; add 2 teaspoons brown sugar into each muffin bottom. When you are done, add in a few pieces of pineapple—just enough to cover the bottom. You will then add 2 tablespoons of batter on top of each. Fill until a bit more than ¾ full. Bake 18-21 minutes. Keep an eye on them because there is less batter than a normal cupcake so they can bake very quickly. When done they are golden brown and pulling away from the sides with the butter bubbling up around them.

Remove from oven and let sit 5 minutes. Run a knife around the edges to loosen. Use a fork to carefully get down under them and lift them out. Flip it over so the pineapple is on top and there you go. Remove any stuck pineapple bits from the pan and place back on top of the mini cakes.

1 Mini Cake {52g}=Calories 150/Cals from Fat 45/Total Fat 5g/Cholesterol 30mg/Sodium 95mg/Carb 26g Fiber 0g/Sugars 21g/ Protein 1g

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