Pineapple Upside Down Cakes

Pineapple Upside Down Cakes turns making dessert into a fun task! These cakes are made with biscuit dough and are ready in 30 minutes!

Pineapple Upside Down Cakes are made with just a few ingredients, you don’t even have to prepare any batter! The cakes are made with biscuit dough, canned pineapple, butter and sugar. These Pineapple Upside Down Cakes are the perfect easy dessert, that even beginner bakers will be able to make. I really like using biscuit dough in this recipe, it’s the perfect shortcut. There is no need to measure many ingredients and also minimal dishes to clean. This delicious dessert is ready in 30 minutes only!

If you love biscuits, you will go bananas for these cakes! They are also perfect for parties and get-togethers. After you remove them from the oven, you can brush them with some rum, that my friends is a killer combo! Are you looking for more easy desserts? Check my Chocolate Mint Mousse and my 5 Minute Peanut Butter Mousse!

Recommendations for making the perfect Pineapple Upside Down Cakes Recipe:

• Make sure you use refrigerated flaky buttermilk biscuit dough, NOT crescent rolls.
• For this recipe, I like to use crushed pineapple, in my opinion it adds more flavor.
• You can serve the cakes topped with whipped cream and maraschino cherries.
• Preferably serve the cakes the same day, the biscuits get tougher if they stay for too long.
• Right after you take the cakes out of the oven, you can brush each one with one tablespoon of rum.

Tools/Ingredients I use to make this Pineapple Upside Down Cakes Recipe:

• Muffin Tin – This one is my favorite, I recently ordered one and I love how pretty it is.
• Crushed Pineapple – this is exactly the one I used to make this recipe.
• Buttermilk Biscuit Dough – these are the biscuits that I think work great in this recipe.

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Pineapple Upside Down Cakes

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Pineapple Upside Down Cakes turns making dessert into a fun task! These cakes are made with biscuit dough and are ready in 30 minutes!

Course: Dessert

Cuisine: American

Servings: 10

Author: Catalina Castravet

Ingredients

• 1 10 ounces can crushed pineapple strain and save the juice
• 1/2 cup packed brown sugar
• 1/4 cup or 1/2 stick unsalted butter at room temperature
• 1 12 ounces package refrigerated buttermilk biscuits there are 10 biscuits in the package

Whipped cream:

• 2 cups full fat heavy whipping cream cold
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Garnish:

• 10 maraschino cherries
• fresh mint leaves

Instructions

1. Preheat the oven to 400 degrees F.
2. Grease 1a muffin tip with butter or with baking spray.
3. Combine the strained pineapple flesh with brown sugar and butter, mix well.
4. Divide the pineapple mixture equally among the muffin cups.
5. Optional: place a cherry in the center of each muffin cup, or save them to top the cakes before serving.
6. Add 1 biscuit into each cup on top of sugar and pineapple mixture and press it down slightly.
7. Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
8. Bake for 14-15 minutes, or until the biscuits golden. I like to insert a toothpick into the biscuit, to make sure the interior is not raw.
9. Remove from oven and cool for 2 minutes before invert the muffin pan onto a plate to release the biscuits.
10. Serve slightly warm topped with whipped cream, maraschino cherries and fresh mint leaves.

Whipped Cream:

1. Add all the ingredients to the bowl of a high speed mixer and whisk on medium high until stiff peaks form, stopping once to scrape the sides of the bowl with a spatula.
2. Make sure not to over mix, the mixture will be grainy if you do. The mixture should resemble stiff clouds, billowy peaks, not runny, and it should hold on well to the whisk, also if should be easy to pipe it.