Why You’ll Love This Recipe

Mini Pineapple Upside Down Cakes are a charming twist on the classic dessert, featuring caramelized pineapple rings and maraschino cherries atop moist, buttery individual cakes. These single-serve treats are perfect for entertaining, portion control, or simply enjoying a tropical-flavored dessert without needing a full-size cake. With their glossy, fruity topping and rich flavor, they’re both beautiful and delicious.

ingredients

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

pineapple rings (canned or fresh)maraschino cherriesunsalted butterbrown sugarsugareggsall-purpose flourbaking powdersaltvanilla extractmilk

directions

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

Melt the butter and mix it with brown sugar. Spoon a small amount into the bottom of each muffin cup.

Place a pineapple ring (cut to fit) on top of the sugar mixture, and add a cherry in the center of each ring.

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

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

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

Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.

Spoon the batter over the pineapple in each muffin cup, filling about 3/4 full.

Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Let the cakes cool for 5 minutes, then carefully invert onto a tray to reveal the caramelized tops.

Servings and timing

This recipe yields 12 mini cakes.
Preparation time: 20 minutes
Baking time: 20-25 minutes
Cooling and inverting time: 10 minutes
Total time: 50-55 minutes

Variations

Use crushed pineapple instead of rings for a different texture.

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

Make them gluten-free by using a 1:1 gluten-free flour blend.

Swap cherries for berries or omit for a less sweet version.

Use silicone muffin molds for easy release.

storage/reheating

Store mini cakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, microwave for 15-20 seconds or warm in a 300°F (150°C) oven for 5-7 minutes.

FAQs

Can I use fresh pineapple instead of canned?

Yes, just cut it into small rings or pieces that fit your muffin tin.

Why are my cakes sticking to the pan?

Make sure to grease the tin well and don’t let them cool too long before inverting.

Can I make these ahead of time?

Yes, they can be made a day in advance and reheated before serving.

What type of milk should I use?

Any milk works, including whole, 2%, or plant-based alternatives.

Can I make these in ramekins instead?

Absolutely! Ramekins are a great option for individual servings.

Do I have to use cherries?

No, you can leave them out or replace with another fruit like a small berry.

Can I freeze them?

Yes, wrap tightly and freeze for up to 2 months. Thaw and reheat before serving.

Can I make this recipe without eggs?

Yes, you can substitute with a commercial egg replacer or a flax egg.

What’s the best way to invert the cakes?

Place a tray or baking sheet on top of the muffin tin and flip quickly but carefully.

How do I prevent them from being soggy?

Avoid using too much pineapple juice and don’t overbake the cakes.

Conclusion

Mini Pineapple Upside Down Cakes are a fun, flavorful, and visually impressive dessert that’s easy to prepare and sure to please. Whether you’re making them for a party or a casual night in, these tropical treats bring a perfect balance of sweet, fruity, and buttery goodness in every bite.