Keto Pineapple Upside Down Cupcakes Recipes

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350.
• Spread the softened butter in the bottom of an 8 x 8 baking dish. Put a layer of pineapple on top of the butter. Mix together the 1/4 cup sweetener and the pineapple extract in a small bowl. Sprinkle that on top of the pineapple.
• Add the cake ingredient to a food processor. Process until smooth. Drop by spoonfuls on top of the pineapple. Gently spread to cover all the pineapple.
• Bake for 30 minutes until golden brown and slightly firm to the touch. Cool for 20 minutes and then invert onto a serving platter. Store leftovers in the fridge.

PINEAPPLE UPSIDE DOWN CUPCAKES | LOW CARB, GLUTEN FREE

Steps:

• Begin by placing the pineapple, along with 4 tbsp of butter and 3 tbsp of the brown sugar substitute into a medium saucepan over medium heat.
• Bring to a low boil, then cover and reduce to a simmer, stirring frequently. Continue allowing this mixture to simmer while you prepare the cake.
• Preheat the oven to 325 degrees F and prepare a 12 cup muffin pan with non-stick spray.
• In a medium bowl, combine the almond flour, whey protein, salt and baking powder, stirring to combine. Set the mixture aside
• In a separate medium bowl, combine the butter, vanilla, pineapple flavoring, erythritol and remaining brown sugar substitute. Beat with a hand mixer until light and fluffy.
• Add the eggs and almond milk and beat again until well integrated.
• Working in batches, add the dry ingredients in with the wet, mixing after each addition until you have a smooth, creamy batter.
• Remove the butter and pineapple mixture from the heat, and using a fork or potato masher, mash up the pineapple.
• Place one cherry half into the bottom of each muffin cup, Then evenly distribute the pineapple mixture between all the muffin cups. (about 1 tbsp of pineapple per cup)
• Top this with the cake batter, being careful not to overfill. (I used about 1/4 cup of batter per cupcake.
• Bake in preheated oven for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
• Allow them to cool before removing from the muffin pan.

KETO PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F (180°C).
• Peel the fresh pineapple and cut it into thin rings of about 3 mm/0.1 inch thickness, using a sharp knife (remove the hard center part of each ring using a round shape. A ring is about 1.2 oz.
• Pat dry each pineapple ring into some absorbent paper to remove extra juice that could release into the cake and make it too moist.

PINEAPPLE UPSIDE DOWN CUPCAKES

Steps:

• Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
• Spray 24 muffin cups with cooking spray.
• Line a work surface with waxed paper.
• Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
• Spoon 1 tablespoon brown sugar in each muffin cup.
• Press a maraschino cherry into the center of the brown sugar in each muffin cup.
• Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
• Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
• Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

PEACHY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Remove from oven; sprinkle brown sugar evenly over butter. Place peach halves on paper towels to absorb liquid; pat dry. Place maraschino cherry in center of each peach half; place cut side down on brown sugar (cherries will be on bottom). Spoon pineapple around peaches.
• Add enough water to reserved pineapple juice to measure 3/4 cup. In large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over peaches and pineapple; spread as evenly as possible.
• Bake 45 to 53 minutes or until toothpick inserted in center of cake comes out clean and top is deep golden brown. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

SLOW-COOKER PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Spray 6-quart slow cooker with cooking spray. In small bowl, mix brown sugar and melted butter; spread evenly in bottom of slow cooker. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Cook on High heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Cool 15 minutes.
• Place heatproof serving plate upside down onto ceramic base; carefully turn plate and ceramic base over. Remove ceramic base.