Add a tropical spin to your dessert lineup with these Mini Pineapple Upside Down Cakes made with Drake’s® Mini Pound Cakes. With caramelized pineapple rings, a pop of cherry, and soft pound cake, this easy stovetop recipe brings big flavor with minimal effort.

Why You’ll Love'em:

• Fast & Simple: Made on the stovetop—no oven needed.
• Classic with a Twist: A fun take on a retro favorite using convenient ingredients.
• Great for Entertaining: Just the right size for parties, showers, or after-dinner treats.

Perfect for any occasion, these mini cakes offer a fresh way to enjoy a timeless dessert.

Makes 6 Servings

Ingredients:

1 Carton Drake's® Cakes Mini Pound Cakes
1/4 Cup Unsalted Butter
1/4 Cup Brown Sugar
1 8 oz. Can Pineapple Rings, Reserve Juice
1 Container Maraschino Cherries

Supplies:

Large Non-Stick Pan

Directions:

1. Unwrap each Mini Pound Cake and cut lengthwise into halves.
2. Heat a non-stick pan over medium-low heat, and melt butter in the pan.
3. Once butter is melted, stir in 2 tablespoons of brown sugar and half of the pineapple juice until the brown sugar has dissolved
4. Place 3-4 pound cakes in the hot pan.
5. Cook for about 2 minutes, or until the pound cake is golden brown on the bottom.
6. Flip and top each cake with a pineapple ring and maraschino cherry. Cook for about 2 more minutes.
7. Repeat steps 2-6 for the remaining cakes.
8. Serve immediately, drizzled with sauce from the pan.

Creation Tips:
Try with a scoop of your favorite ice cream or whipped cream!