Mini Pineapple Upside Down Cakes

Oh, my. Let me tell you. These pineapple cakes are adorable, delicious, and so easy to make!

Summer is winding down, so I want to get all the fruity baking in before it's too late. I'm the type of person who thinks cinnamon, pumpkin, vanilla and cozy desserts are reserved for the fall and winter. While fruity, flowery, colorful desserts are for the spring and summer. However, chocolate is great for every season and anytime– morning, afternoon, night, midnight. 🙂

I made these. I ate them. I am now dreaming of them.


YIELD: 24 cakes PREP TIME: 15 minutes

BAKING TIME: 20-25 minutes TOTAL TIME: 35-40 minutes


  • 1-1/2 20 ounce can of sliced pineapples; reserve pineapple juice
  • 1 yellow cake mix
  • 3 eggs
  • 1/2 cup oil
  • 1/3 cup butter, melted
  • 2/3 cup brown sugar, packed
  • 12 maraschino cherries cut in half


  1. Preheat oven to 350 degrees and grease muffin pan with spray & flour.
  2. Cut pineapple slices into 4 pieces.
  3. Mix together cake mix, oil, eggs, and pineapple juice.
  4. In another bowl, stir together melted butter and brown sugar. Place 1-1/2 teaspoons of the mixture into each muffin pan cup, then place two pineapple pieces with a cherry in the center.
  5. Add 1/4 cup of batter into each cup.
  6. Bake for 20 minutes (or all the way to 25 minutes) until the toothpick comes out clean.
  7. As soon as the cakes come out of the oven allow to cool for 5 minutes, then run a knife around each cup and slowly remove cake (you can also invert).


  • Slightly adapted from here
  • Make sure to grease the pan thoroughly– these cakes love to stick.




Smoothie Pops

Hi, friends!

Today’s recipe is healthy, refreshing, and easy to make! In other words, it is perfect for the summer time.

While making this I forgot to purchase popsicle sticks. Instead, I improvised and ate mine with spoons. Regardless on how you decide to consume these, they taste amazing. My favorite thing about these pops are that they are so versatile, you can use any fruit combinations, which means they are a perfect year round dessert (unless you are opposed to popsicles in the winter). 😉

YIELD: 8 servings PREP TIME: 15 minutes

FREEZE TIME: 4 hours or overnight TOTAL TIME: 15 minutes + freeze time


  • 2 bananas- chop 1/2 of one
  • 2 cups of frozen strawberries
  • 1-1/2 cups of frozen pineapples
  • 1 + more cup mango juice
  • 8-10 strawberries, chopped


  1. In a small cup (Dixie cup), place 1 chopped banana at the bottom of each cup.
  2. Next, blend together remaining bananas, frozen fruit, and juice. Add more juice for desired consistency.
  3. Place fruit smoothie mixture until reaches half way mark of cup.
  4. Then layer chopped strawberries on top.
  5. Pour remaining smoothie mixture until reaches top.
  6. Place popsicle sticks and cover cups with foil (to avoid freezer burn); freezer until solid & enjoy.

* Essentially, you are layering- banana, smoothie, strawberry, smoothie


  • Feel free to use any fruit smoothie recipe you want.
  • You can use a popsicle mold.
  • If you’re like me and don’t have popsicles sticks, you can place the mixture in a cup and enjoy with a spoon- like flavored ice.

❤ ,