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.
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.).
Cut quarters of pineapple into 4 wedges and place in each cup. Add 4 pieces of apricots to make a starburst pattern. Set aside.
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.
Bake@ 350 degrees F for approximately 20 minutes – tops of cakes should be golden brown.
Invert the muffin tin on racks and allow to set for abut 3 minutes.

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.
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
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.
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!
Yum! These look so nice and sticky!
As is often the case, your recipe looks so simple, and delicious, as well as attractive. Thank you for sharing this one.
Love your bake, it’s gorgeous!! =D
Individual portions is the way to go when downsizing your dessert. These are so cute and sound wonderful!
they look so beautiful and delicious! I love it!
These really sound delicious, and easy too!