Mini Pineapple Upside Down Cakes

Why You’ll Love This Recipe

Mini Pineapple Upside Down Cakes are a charming twist on the classic dessert, featuring sweet caramelized pineapple rings and cherries nestled atop individual moist vanilla cakes. These single-serve delights are perfect for parties, gatherings, or anytime you want a nostalgic treat with a beautiful presentation and delicious tropical flavor in every bite.

ingredients

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

pineapple ringsmaraschino cherrieslight brown sugarmelted buttersaltunsalted buttergranulated sugareggsvanilla extractall-purpose flourbaking powdermilk

directions

Preheat your oven to 350°F (175°C) and grease a muffin tin thoroughly with butter or non-stick spray.

In each muffin cup, add about 1 tablespoon of melted butter and 1 tablespoon of brown sugar.

Place one pineapple ring in each cup, trimming to fit if needed. Add a cherry to the center of each ring.

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

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

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

Gradually alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients.

Spoon the batter evenly over the pineapple and cherry layers in the muffin tin, filling each about 3/4 full.

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

Allow the cakes to cool in the tin for 5 minutes, then carefully invert onto a wire rack or tray to reveal the pineapple tops.

Servings and timing

This recipe yields approximately 12 mini cakes.
Preparation time: 15 minutes
Baking time: 20–25 minutes
Cooling and inverting time: 10 minutes
Total time: 45–50 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 substituting with a 1:1 gluten-free baking flour.

Top with a dollop of whipped cream or a scoop of vanilla ice cream for serving.

storage/reheating

Store mini pineapple upside down cakes in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave for 15–20 seconds or warm in a 300°F oven for 5–7 minutes.
They can also be frozen for up to 2 months; thaw in the fridge before reheating.

FAQs

Can I use fresh pineapple?

Yes, just slice it thinly and remove the core for best results.

Do I have to use maraschino cherries?

No, you can leave them out or substitute with fresh cherries or berries.

Can I make these ahead of time?

Yes, they can be made a day in advance and stored in the fridge.

Why did my cakes stick to the pan?

Be sure to generously grease the muffin tin and let them cool slightly before inverting.

Can I use a silicone muffin pan?

Yes, but metal pans tend to brown the sugar better for caramelization.

Can I make this in a regular cake pan instead?

Yes, simply use a 9-inch round cake pan and adjust the baking time to 35–40 minutes.

Can I use boxed cake mix?

Yes, a vanilla or yellow cake mix can be used to save time.

What type of milk is best?

Whole milk is ideal, but 2% or non-dairy alternatives also work well.

Do these need to be refrigerated?

Yes, because of the fruit topping, refrigeration is recommended for storage.

Can I double the recipe?

Absolutely, just use two muffin tins or bake in batches.

Conclusion

Mini Pineapple Upside Down Cakes are as fun to make as they are to eat—adorable, flavorful, and full of tropical flair. Whether served warm with a scoop of ice cream or enjoyed chilled straight from the fridge, they’re sure to brighten any dessert table with their golden caramel tops and fruity centers.

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