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Its a dash for the Christmas season to begin. Seems to me, I have been waiting for the Christmas bell to ring and I am breaking through my starting line earlier than normal.

I am so excited for Christmas this year! This year we are driving to Beulah Colorado to spend Christmas with my family! I have been so cozy just envisioning it. I can see us sledding in the snow, baking cookies with my mom, and watching the boys catch up with their Cousins Elon and Ahser.  I am so excited to be with my parents for Christmas. I am so excited to see my Brother Nathan, and Sister in law Himilce. And I am also extremely excited to meet my baby girl niece Elyse for the first time!

Christmas in the country is just what this girl has been longing for.

Back to my Pineapple Upside Down Cupcakes hehe.

I had some pineapple that was going really ripe last week, so I decided to bake with it. Don’t you just love using Pineapple in cake? These little cupcakes are delicious and I loved making the pineapple flowers. They made these cupcakes look even extra special then your normal Pineapple upside down cupcakes, which is probably why I chose this recipe.

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Pineapple Cakes5Many blessings to you this Christmas season!


For the Cupcake Batter

1 stick unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 tablespoon oil

1 1/2 cup cake flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup sour cream

2 teaspoons vanilla extract

1 teaspoon rum

For the bottom of the cup cakes

1 cup brown sugar

1 can (8.25 ounces) pineapple bits, drained (save the juice) or fresh pineapple if in season

1 stick melted butter

For the buttercream

1 stick unsalted butter, softened

4 ounces cream cheese, softened

2 cups confectioner’s sugar

2 tablespoons crushed pineapple

1 teaspoon vanilla extract

1-2 tablespoon pineapple juice

For the Cake Batter 
Preheat oven to 350 degrees. 

Add butter and sugar to bowl of a mixer and beat on medium high until well incorporated and light and fluffy (about 4-5 minutes).  Next add in eggs one at a time then oil and beat until well mixed.  Sift together cake flour, salt, baking powder, and baking soda.  In a separate bowl, add sour cream, vanilla extract, and rum.  Alternate flour mixture and sour cream mixtures to mixer, ending with the flour mixture, and beat each addition until batter is well mixed without overmixing.

To assemble cupcakes,
Line muffin/cupcake pans with cupcake liners.  Spoon 1 teaspoon of melted butter into the bottom of each liner.  Top the butter with 1 teaspoon of brown sugar.  Then spoon 1 teaspoon of crushed pineapple over the brown sugar and spread out on the bottom of the liner.

Next using a ice cream scooper, add cake batter to each cupcake liner over the crushed pineapple.  The liner should be filled about 3 quarters of the way.   Bake for 20-24 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Allow the cupcakes to cool in the pans for 10 minutes then remove the cupcakes from the pans and place them on a cooling rack to cool completely.

For the buttercream
While cupcakes cool, add butter, cream cheese and confectioners sugar to bowl of a mixer and mix on high for 2 minutes.  Next add crushed pineapple, vanilla extract and pineapple juice in small amounts to frosting (make sure frosting isn’t too loose as pineapple juice is added) and mix until ready to frost.  Frost each cupcake once it is completely cool and enjoy!  Makes 24 cupcakes.

Recipe Source Grandbaby Cakes

Pineapple Flower Recipe Source Annies Eats

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