Why You’ll Love This Recipe

Mini Pineapple Upside Down Cakes are a fun and nostalgic twist on the classic dessert, perfectly portioned for individual servings. With caramelized pineapple rings, a buttery brown sugar topping, and soft vanilla cake, these little treats deliver tropical flavor and vintage charm in every bite. They’re perfect for parties, holidays, or when you want to impress without making a full-sized cake.

ingredients

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

pineapple ringsmaraschino cherriesunsalted butterbrown sugarall-purpose flourgranulated sugarbaking powdersaltmilkvanilla extracteggsvegetable oil

directions

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

Melt butter and divide it evenly among the muffin cups, then sprinkle brown sugar over the melted butter.

Place one pineapple ring in each cup, trimming if necessary, and add a cherry to the center of each ring.

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

In another bowl, beat the eggs with sugar, milk, vanilla extract, and vegetable oil until smooth.

Gradually mix the dry ingredients into the wet ingredients to form a batter.

Spoon the batter over the pineapple rings in the muffin tin, filling each about ¾ full.

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

Let the cakes cool in the tin for 5 minutes, then carefully invert onto a baking sheet or serving platter.

Servings and timing

This recipe yields 12 mini cakes.
Preparation time: 15 minutes
Baking time: 20-25 minutes
Cooling time: 10 minutes
Total time: 45-50 minutes

Variations

Swap pineapple for canned peaches or fresh apple slices for a different flavor.

Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.

Use coconut milk instead of regular milk for a tropical twist.

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

storage/reheating

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, microwave each mini cake for about 15 seconds or warm in a 300°F (150°C) oven for 5-10 minutes.

FAQs

Can I use fresh pineapple instead of canned?

Yes, just slice it thinly to fit into the muffin tin.

Do I need to use muffin liners?

No, but make sure to grease the tin well to prevent sticking.

Why did my cakes fall apart when flipping?

Let them cool for about 5 minutes and run a knife around the edges before inverting to help release them cleanly.

Can I make these ahead of time?

Yes, they taste great the next day—just store and reheat as needed.

Are these freezer-friendly?

Yes, freeze individually wrapped cakes for up to 2 months. Thaw and reheat before serving.

Can I make this gluten-free?

Use a 1:1 gluten-free flour blend to substitute for the all-purpose flour.

How can I prevent the brown sugar topping from hardening?

Serve the cakes shortly after baking or reheat slightly to soften the topping again.

Can I use a cake mix?

Yes, a vanilla or yellow cake mix can save time—just prepare as directed and use for the batter.

Do they have to be inverted right away?

Yes, inverting shortly after baking helps the topping release before it sets.

Can I make them in ramekins?

Absolutely! Just adjust baking time as needed for slightly thicker portions.

Conclusion

Mini Pineapple Upside Down Cakes are a delicious and charming dessert that brings vintage vibes to the modern table. With their caramelized tops and fluffy cake base, they’re sure to impress at any gathering while keeping things simple and sweet.