Sometimes you just need a simple, no-fuss dessert. This Mini Pineapple Upside Down Cakes recipe can be prepared in as little as 15 minutes. Refrigerated buttermilk biscuits make this recipe incredibly easy to prepare.

Dessert isn’t something I often have time for during the busy week, but this mini pineapple upside down cakes recipe is totally doable. This is my kind of recipe!

15-Minute Mini Pineapple Upside­ Down Cakes

Recipe yields 6 cakes.

Ingredients:
7 ounce tube refrigerated buttermilk biscuits
1 15 ounce can of pineapple chunks, drained and roughly chopped
1⁄3 cup brown sugar
1 TBS orange juice or lemon juice

Directions:

1. Preheat oven to 400 degrees F. In a small bowl, whisk together 1⁄4 cup of the brown sugar (set remaining sugar aside), and orange juice; set aside.

2. Using a regular sized muffin tin, sprayed with nonstick spray, place 1 TBS of the juice/sugar mixture into the bottom. Next, place 2 TBS chopped pineapple chunks into the mixture. Top with dough for one buttermilk biscuit, pressing down a bit. Sprinkle a bit of remaining brown sugar on top. Repeat steps for all spaces.

3. Place into oven and bake for 12-­14 minutes or until tops are slightly browned. Remove from oven and allow to cool 10 minutes on a wire rack. Invert the muffin tin onto a plate, and arrange cakes to serve. Enjoy!

15-Minute Mini Pineapple Upside­ Down Cakes

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Sometimes you just need a simple, no-fuss dessert. This Mini Pineapple Upside-Down Cakes recipe can be prepared in as little as 15 minutes.

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Servings 6 cakes

Ingredients

  

1x2x3x

• 7 ounce tube refrigerated buttermilk biscuits
• 1 15 ounce can of pineapple chunks drained and roughly chopped
• 1 ⁄3 cup brown sugar
• 1 TBS orange juice or lemon juice

Instructions

 

• 1. Preheat oven to 400 degrees F. In a small bowl, whisk together 1⁄4 cup of the brown sugar (set remaining sugar aside), and orange juice; set aside.
• 2. Using a regular sized muffin tin, sprayed with nonstick spray, place 1 TBS of the juice/sugar mixture into the bottom. Next, place 2 TBS chopped pineapple chunks into the mixture. Top with dough for one buttermilk biscuit, pressing down a bit. Sprinkle a bit of remaining brown sugar on top. Repeat steps for all spaces.
• 3. Place into oven and bake for 12-­14 minutes or until tops are slightly browned. Remove from oven and allow to cool 10 minutes on a wire rack. Invert the muffin tin onto a plate, and arrange cakes to serve. Enjoy!

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