Here’s a twist on traditional Pineapple Upside Down Cake–PUD Cakes!! Really, it’s PUD Cupcakes but PUD sounds like “cup” so…you know, go with it. PUD-cake….cupcake….close enough.
I never loved pineapple until I was an adult (fresh pineapple is a total favorite now!). Not that I ever hated it. I just didn’t really go for it much. Probably because it was just always canned pineapple rings. Not awesome. So I figured those pineapple rings in anything would be just meh.
When I finally did try the traditional Pineapple Upside Down Cake, I was surprised by how much I loved it! And then the thought occurred to me to try it in individual cake size. Since then (this was several years ago), I’ve noticed that several other people on social media got the same idea. I’m so glad! It’s such a great way to serve a classic in a new way.
Plus, it’s prettier when you serve it! A Pineapple Upside Down Cake is lovely until you cut it into servings.PUD Cakes are pretty all the way up till you start eating one!
If you’re a pineapple fan, try serving Hawaiian Haystacks for dinner and end with P.U.D. Cakes. Yum!
And if you really want to try something different, check out this recipe I found while hunting some info on the history of Pineapple Upside Down Cake. It sounds amazing!
PUD Cakes
- May 24, 2021
- 6 large cupcakes (jumbo muffin size)
- Print this
Ingredients
- 2 eggs
- 2/3 cup sugar
- 4 Tbsp. pineapple juice (from the can of pineapple slices)
- 2/3 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup butter (1/2 stick or 4 Tbsp)
- 2/3 cup brown sugar
- 1 can pineapple rings/slices
- 6 maraschino cherries
Directions
- Step 1
- Set oven to 350 degrees. Spray a jumbo muffin tin with non-stick cooking spray.
- Step 2
- In a mixing bowl combine the eggs, sugar, and pineapple juice. Whisk together for a couple of minutes until smooth and well combined. In another bowl sift together the flour, baking powder, and salt. Add this to the wet ingredients and whisk together until well-blended. (You can also use a hand- or stand-mixer for this step).
- Step 3
- In a small saucepan melt the butter and brown sugar together on low heat. Stir for one minute on low heat. Spoon enough of this into the bottoms of the jumbo muffin tin to just cover the bottom. Place a pineapple ring in each muffin section and place a cherry in the center of each ring. Now fill each section 3/4 of the way with the cake batter.
- Step 4
- Bake for 20-25 minutes or until a toothpick inserted into the cake part comes out clean or with just a titch of crumbs. Allow to cool for three minutes, then run a knife around each cake to loosen the sides. Place a cooling rack over the pan and carefully flip the pan/rack over onto a baking sheet (which will catch the drips).
