Why You’ll Love This Recipe

Mini Pineapple Upside Down Cakes are individual-sized versions of the classic retro dessert, featuring caramelized pineapple rings and cherries nestled atop a moist vanilla cake. These charming mini cakes are perfect for entertaining or portion-controlled indulgence. Their tropical flavor, rich buttery base, and eye-catching presentation make them a delightful treat for any occasion.

ingredients

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

canned pineapple ringsmaraschino cherriesunsalted butterbrown sugarsugareggsvanilla extractall-purpose flourbaking powdersaltmilk

directions

Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.

Melt butter and combine with brown sugar. Spoon about a tablespoon of the mixture into each muffin cup.

Place one pineapple ring or half (trimmed to fit) over the sugar mixture in each cup. Add a maraschino cherry in the center of each ring.

In a mixing bowl, cream the butter and granulated sugar until light and fluffy.

Add eggs one at a time, then mix in the vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the creamed mixture, alternating with milk, and mix until smooth.

Spoon the batter evenly over the pineapple slices in each muffin cup.

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

Let cool for 5 minutes, then run a knife around the edges and carefully invert onto a wire rack or tray to cool completely.

Servings and timing

This recipe yields 12 mini cakes.
Preparation time: 20 minutes
Baking time: 20-25 minutes
Cooling time: 10-15 minutes
Total time: 50-60 minutes

Variations

Use fresh pineapple chunks instead of canned for a fresher flavor.
Add a splash of rum or pineapple juice to the batter for a tropical twist.
Replace maraschino cherries with fresh cherries or leave them out altogether.
Add a pinch of cinnamon or nutmeg to the cake batter for added warmth.

storage/reheating

Store mini pineapple upside down cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm in the microwave for 15–20 seconds or in a 300°F oven for about 5 minutes.
Freeze for up to 2 months, wrapped individually in plastic and stored in a freezer-safe container.

FAQs

Can I use a jumbo muffin tin?

Yes, but you’ll get fewer cakes and may need to increase the baking time by 5–10 minutes.

Can I make these ahead of time?

Yes, they hold up well and can be made a day ahead. Reheat slightly before serving if desired.

Can I use a boxed cake mix?

Yes, a yellow or vanilla cake mix works well for convenience.

Why did my cakes stick to the pan?

Make sure to grease the muffin tin well and allow the cakes to cool slightly before inverting.

Can I use cupcake liners?

It’s best not to, as the caramel topping can stick to the liners. Bake directly in a greased tin.

Do I have to use cherries?

No, they’re traditional but optional. You can replace them or omit them entirely.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour blend should work well.

How do I keep the pineapple from getting soggy?

Drain the pineapple rings well and pat them dry with paper towels before using.

Do I need to use butter for the topping?

Yes, butter creates the rich caramel effect; margarine may not give the same result.

Can I double the recipe?

Absolutely! Just use two muffin tins or bake in batches.

Conclusion

Mini Pineapple Upside Down Cakes offer all the flavor and nostalgic charm of the original, in a perfectly portioned size. Easy to prepare and visually stunning, they make a wonderful dessert for gatherings or anytime you want a little tropical sweetness. Once you try them, they’re sure to become a regular in your dessert rotation.