Pineapple Upside-Down Cake just got single-serve and super cute. Made light and fluffy with 7UP® in the cake batter, make them at your next party or just for fun.
1 20-oz. can pineapple slices, drained
2 tbsp. unsalted butter, melted
1/4 tsp. salt
1/4 cup brown sugar, packed
2 tbsp. 7UP®
1/2 tsp. lemon zest
1/2 tsp. lime zest
2 tbsp. dark rum (optional)
1 box yellow cake mix
1/4 tsp. ground cinnamon
7UP® quantity according to cake mix (replaces water in cake mix, 1:1 ratio)
1 tbsp. dark rum (optional)
Maraschino cherries (optional)
Caramel sauce topping
Shredded or toasted coconut topping
Lemon zest and lime zest (optional)
Place pineapple slices in bowl or dish.
Combine the rest of the pineapple topping ingredients in a medium bowl. (Add 2 tbsp. rum if desired.) Pour over pineapple slices and let marinate.
Add cinnamon to cake mix and prepare according to instructions on the box, replacing water with 7UP®. (Add 1 tbsp. rum if desired.)
Spray a cupcake pan with nonstick spray. Place marinated pineapple ring into bottom of each cupcake hollow. If ring is larger than the bottom of cupcake hollow, cut pineapple ring once, cover the bottom first and continue spiraling the pineapple up the sides of the tin. If desired, add maraschino cherry in center of each pineapple ring.
Scoop the cake batter over each of the pineapples, filling cups 2/3 full.
Bake according to box instructions, until a toothpick comes out clean.
Let cool for 5 minutes, then carefully flip pan over onto a serving platter.
Keep pineapple side up. Allow to cool for an additional 1 hour at room temperature.
Top with whipped topping, caramel sauce, toasted coconut, and lemon and lime zest, or serve as-is.