Why You’ll Love This Recipe

Mini Pineapple Upside Down Cakes are individual-sized versions of the classic dessert, featuring caramelized pineapple rings and cherries atop soft, buttery yellow cake. They’re perfect for parties, portion control, or just adding a nostalgic twist to your dessert table. With their beautiful presentation and rich tropical flavor, these mini cakes are a guaranteed crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pineapple ringsmaraschino cherriesunsalted butterbrown sugaryellow cake mix (or homemade yellow cake batter)eggsvegetable oilwaternon-stick spray or butter (for greasing muffin tin)

directions

Preheat your oven to 350°F (175°C) and generously grease a muffin tin.

Place about 1 teaspoon of melted butter and 1 tablespoon of brown sugar into the bottom of each muffin cup.

Cut pineapple rings to fit and place one in each cup, then add a cherry in the center of each ring.

Prepare the cake batter according to package instructions (or your homemade recipe), then spoon the batter evenly over the fruit, filling each cup about 2/3 full.

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pan for 5 minutes, then run a knife around the edges and carefully invert the pan onto a baking sheet or cooling rack.

Let cool slightly before serving warm or at room temperature.

Servings and timing

This recipe yields 12 mini cakes.Preparation time: 15 minutesBaking time: 20–25 minutesCooling time: 10 minutesTotal time: 45–50 minutes

Variations

Use pineapple tidbits or crushed pineapple instead of rings for a different texture.

Add a splash of rum extract or coconut extract to the batter for a tropical flavor.

Replace yellow cake mix with a homemade sponge or butter cake base.

Top with whipped cream or a scoop of vanilla ice cream for extra indulgence.

storage/reheating

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.Reheat in the microwave for 10–15 seconds to enjoy warm.For longer storage, freeze individually wrapped cakes for up to 2 months. Thaw at room temperature before reheating.

FAQs

Can I make these ahead of time?

Yes, they keep well and can be made a day in advance. Reheat gently before serving if desired.

Can I use fresh pineapple?

Yes, just make sure the slices are thin and trimmed to fit the muffin cups.

What type of cake mix is best?

A moist yellow or butter cake mix works best for this recipe.

How do I prevent them from sticking?

Be generous with greasing the pan and allow the cakes to cool slightly before inverting.

Can I use a silicone muffin pan?

Yes, silicone makes it easier to release the cakes, but a metal tin yields a crisper edge.

Do I have to use maraschino cherries?

No, they are traditional but optional. You can omit them or substitute with another fruit.

Why is my topping sticking to the pan?

Make sure to invert while still warm and not let the caramelized sugar harden.

Can I make these in ramekins?

Yes, just adjust the baking time slightly and grease the ramekins well.

Can I add nuts?

Chopped pecans or walnuts can be sprinkled with the brown sugar for added crunch.

Are these suitable for kids?

Absolutely, the sweet fruit and soft cake make them a kid-friendly treat.

Conclusion

Mini Pineapple Upside Down Cakes offer the charm of a classic dessert in a perfectly portioned size. With their vibrant look, rich caramel flavor, and soft cake base, they’re ideal for gatherings or whenever you want a taste of something nostalgic and tropical. Simple to make and beautiful to serve, they’re sure to become a go-to favorite.