I don’t know about you, but I could happily eat half a whole pineapple upside-down cake by myself! They’re just so good! But seeing as how that’s not necessarily healthy, I usually have to practice some type of portion control. And what better way to do that than with Mason jars! Each one of these Mason Jar Pineapple Upside-Down Cakes is just the right amount of sweet, delicious cake! Mix them up and try them yourself!
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These little Mason jar cakes are perfect for snacking, after-dinner desserts, or if you’re hosting a party! Since they’re already in little jars, they also make great take-home food gifts! You could give them as-is, or add a ribbon or bow to make them look extra pretty!
Mason Jar Pineapple Upside-Down Cakes
Ingredients
1 1/2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup solid vegetable shortening
2/3 cup granulated sugar
1 large egg
3/4 teaspoon vanilla extract
2/3 cup milk
Cooking oil spray
12 maraschino cherries
1 can of crushed pineapple, drained
Directions
1. Preheat oven to 350.
2. Mix the flour, baking powder and salt. Set aside.
3. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla.
4. Blend the flour mixture into the wet mixture, alternating with adding in the milk, beginning and ending with flour. Set aside.
5. Spray each Mason jar with cooking oil.
6. Place 1 cherry on the bottom of each jar. Place 1 tbs of crushed pineapple on top of each cherry.
7. Pour batter into each jar, filling only about half way.
8. Place all jars on a cookie sheet and bake for 15-20 minutes or until golden brown on top.
9. Remove from oven and let cool for about 10 minutes.
10. Serve right in the jar or tip upside down to remove cake. If you have any extra, place seal tight lids on top and store in the fridge for up to 1 week.
Enjoy your Mason jar pineapple upside-down cakes!
Have you ever baked a dessert in a Mason jar before?
Mason Jar Pineapple Upside-Down Cakes
- Category: Dessert
Description
These mini pineapple upside-down cakes are the perfect size, and so tasty!
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup solid vegetable shortening
- 2/3 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 2/3 cup milk
- Cooking oil spray
- 12 maraschino cherries
- 1 can of crushed pineapple, drained
- 12 4 oz Mason jars
Instructions
- Preheat oven to 350.
- Mix the flour, baking powder and salt. Set aside.
- Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla.
- Blend the flour mixture into the wet mixture, alternating with adding in the milk, beginning and ending with flour. Set aside.
- Spray each Mason jar with cooking oil.
- Place 1 cherry on the bottom of each jar. Place 1 tbs of crushed pineapple on top of each cherry.
- Pour batter into each jar, filling only about half way.
- Place all jars on a cookie sheet and bake for 15-20 minutes or until golden brown on top.
- Remove from oven and let cool for about 10 minutes.
- Serve right in the jar or tip upside down to remove cake. If you have any extra, place seal tight lids on top and store in the fridge for up to 1 week.
This post contains affiliate links to Amazon. Please see our Disclosure Page for more information.
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