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3 ratings, avg : 5.00

The classic pineapple upside down cake in a mini version. A really easy recipe, ideal for any time of year since you don’t need fresh pineapple to make it. And there’s no mixer required, which is always a bonus!

The Greek version of this recipe went up yesterday. The funny thing is that I can start this one with exactly the same words. I am sitting on the couch with the laptop, and a little ball of fur at my feet. Our new puppy, Westley, is fast asleep flat on his back and legs in the air. In fact he is dreaming right now, and making these fantastically cute sounds while moving his legs as if he is running. His little ears have flopped back and he looks so sweet I want to squeeze him. Westley is a 9 week old Golden Retriever, and has taken over the household. I will try not to talk about him in every single post from now on, but it’s going to be difficult! I hope you all bear with me.

This recipe has been in the file for a few months now. I kept thinking I should save it in case I needed it “in an emergency”. This can be considered an emergency, as it’s proving impossible to do anything all day except run after Westley and keep him from chewing everything in sight. And I mean everything, even the corners of the marble steps.

So, pineapple upside down muffins. We all know and love the cake version and these are just as tasty and very simple to make. They have a very nice texture; soft inside with a sort of crusty exterior. Traditionally they have a maraschino cherry on top but I’m not really crazy about them so I left them out and then put a blob of raspberry jam in the middle of the pineapple (after the muffins were cooked and cooled). If you want the cherries, add them with the pineapple.

I’m off to wake the sleeping pup now, it’s his lunch time!


4 rings of pineapple from a can (for topping)

30 gr butter (for topping)

4 Tbs brown sugar, granulated (for topping)

1/2 tsp vanilla extract (for topping)

3/4 cup all-purpose flour

1 tsp baking powder

1/8 tsp salt

1/8 tsp cinnamon

1/2 cup sugar

4 Tbs (55 gr) butter, melted

1 egg

4 Tbs syrup from the pineapple can

1/4 tsp vanilla extract

Step 1

Grease a 12 hole non-stick muffin tin. Combine topping ingredients in a small pan and bring to the boil. Let it bubble for 1-2 minutes till it becomes syrupy. Spoon this syrup into the muffin tin. Preheat the oven to 180C (conventional).

Step 2

The pineapple rings will be too big for the base of the muffin wells, so cut them into a few pieces and reassemble into smaller rings on top of the syrup. If you’re using cherries, add them now to the centre.

Step 3

In a large bowl whisk the dry ingredients (flour to sugar). In separate bowl beat the wet ingredients till incorporated. Add the wet to the dry and fold in till you can’t see any more flour. Add batter to muffin tin on top of the pineapple.

Step 4

Bake for about 25 minutes. Test with a toothpick which should come out dry or with a few moist crumbs. Let the pan rest for 2-3 minutes then take the muffins out and turn them upside down (so the pineapple is on top). Best enjoyed with a cuppa!

Recipe based on this one by A Beautiful Mess.

3 ratings, avg : 5.00

So, what do you think? Leave me a comment!

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