Mini Pineapple Upside Down Cakes

Why You’ll Love This Recipe

Mini Pineapple Upside Down Cakes are a charming twist on the classic dessert, delivering all the tropical flavor and caramelized goodness in perfectly portioned servings. These individual cakes are moist, buttery, and crowned with golden pineapple rings and vibrant maraschino cherries. They’re ideal for entertaining or enjoying as a personal treat—no slicing required!

ingredients

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

pineapple slicesmaraschino cherriesunsalted butterbrown sugarsugarall-purpose flourbaking powdersaltmilkeggsvanilla extract

directions

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

Melt the butter and evenly distribute it into the bottom of each muffin cup.

Sprinkle brown sugar over the melted butter in each cup.

Place a pineapple slice (trimmed to fit, if needed) in each cup and set a maraschino cherry in the center.

In a separate bowl, cream together sugar and butter until fluffy.

Add the eggs one at a time, followed by vanilla extract.

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

Gradually mix the dry ingredients into the wet mixture, alternating with milk.

Spoon the batter evenly over each pineapple slice, filling each cup about 2/3 full.

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

Let cool for 5 minutes, then carefully invert the pan onto a baking sheet to release the cakes.

Servings and timing

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

Variations

Use crushed pineapple instead of slices for a different texture.

Add a splash of rum or coconut extract for a tropical kick.

Substitute gluten-free flour for a gluten-free version.

Top with whipped cream or a drizzle of caramel sauce for extra indulgence.

storage/reheating

Store mini cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.Reheat in the microwave for 10–15 seconds before serving for a warm, fresh-baked taste.

FAQs

Can I use canned pineapple?

Yes, canned pineapple slices work perfectly—just drain well before using.

Can I make these ahead of time?

Absolutely, they’re great a day ahead and reheat well.

How do I prevent sticking?

Grease the muffin tin generously and allow the cakes to cool slightly before inverting.

Can I freeze mini pineapple upside down cakes?

Yes, wrap individually and freeze for up to 2 months. Thaw and warm before serving.

Do I need cupcake liners?

No, it’s best to bake directly in a greased muffin tin for proper caramelization.

Why did my cakes fall apart?

Be sure to let them cool slightly before inverting and use a nonstick pan.

Can I use fresh pineapple?

Yes, just slice it thinly and remove the core before using.

Are these cakes very sweet?

They are sweet but balanced by the tangy pineapple and buttery cake base.

Can I use a cake mix instead?

Yes, a yellow cake mix can be used for convenience, though homemade gives better flavor.

Do these work in a jumbo muffin pan?

Yes, but adjust baking time slightly longer and reduce the amount of batter per cup.

Conclusion

Mini Pineapple Upside Down Cakes bring the beloved flavor of a classic dessert into a fun, personal-size format. Easy to make and even easier to enjoy, they’re sure to impress with their beautiful presentation and irresistible taste. Perfect for gatherings, weeknight desserts, or any time you want a little tropical indulgence.

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