Apricot-Pineapple Mini Upside-Down Cakes

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I had made a crisp using pineapple and dried apricots, and thought it was a wonderful combination.  My daughters and I are all trying to cut back a little on portions, especially dessert portions, and I made these miniature upside-down cakes, using my 1950s tried-and-true recipe, adapting it to a 12-cup muffin tin.  These are really buttery and delicious – one cake was satisfying for each of us as a serving.

APRICOT-PINEAPPLE UPSIDE-DOWN MINI CAKES

Apricot-Pineapple Topping

  • 6 Tblsp. butter, divided
  • 6 Tblsp. dark brown sugar, divided
  • 3 slices of pineapple, drained, quartered
  • 12 dried apricots, quartered

Batter

  • ¼ cup butter, softened
  • 1-½ tsp. baking powder
  • ½ tsp. vanilla
  • ½ cup granulated sugar
  • 1 cup all-purpose flour
  • ½ tsp. salt
  • 1/3 cup milk
  • 1 egg

Preheat oven to 350 degrees F

To make topping:
In each section of a 12-cup muffin tin, place ½ tablespoon of butter.

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Place in warmed oven for 3-5 minutes until butter is melted.  In each section, stir in ½ tablespoon of dark brown sugar (1-½ tsp.).
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Cut quarters of pineapple into 4 wedges and place in each cup.  Add 4 pieces of apricots to make a starburst pattern.  Set aside.

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To make batter:
Place butter, baking powder, vanilla, sugar, flour and salt in mixer bowl.  Beat for 1 minute on medium speed.  Add milk and egg, beat for another minute on medium speed.  Spoon  batter on top of fruit in muffin tin, about 3 tablespoons per section.

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Bake@ 350 degrees F for approximately 20 minutes – tops of cakes should be golden brown.

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Invert the muffin tin on racks and allow to set for abut 3 minutes.

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Lift up the muffin tin and allow cakes to cool.

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Yield:  12 mini-cakes


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Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

10 thoughts on “Apricot-Pineapple Mini Upside-Down Cakes”

  1. Looks delicious and like you I am working on portion control. This is a great idea. Thanks, I think I’ll try it this weekend when the grandkids come.

  2. Those look scrumptious! Wish I had one to go with my cup of coffee right now! 😉 Thank you for sharing your delicious recipes.

    Blessings,
    Dianne

  3. What an inviting combination, Lillian! I ♥♥♥ pineapple upside down cake & my DH ♥♥♥s anything APRICOT…this would be a win-win for us!
    Thanks for sharing the recipe & how you made them as well.

  4. Brilliant! And better still, I can adapt this recipe for GF, because I have done PUC before. These should freeze well and I can’t wait to smell it baking in my oven! Thank you Lillian!

  5. As is often the case, your recipe looks so simple, and delicious, as well as attractive. Thank you for sharing this one.

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