Why You’ll Love This Recipe

Mini Pineapple Upside Down Cakes are a fun, individual twist on the classic dessert. With a caramelized pineapple topping, buttery cake base, and a cherry on top, they’re the perfect size for a single serving and make a beautiful, retro-inspired treat. Easy to make and full of flavor, these little cakes will surely impress your guests or satisfy your sweet tooth.

ingredients

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

unsalted butter (for the topping)brown sugarpineapple rings (canned or fresh)maraschino cherries (optional)all-purpose flourbaking powdergranulated sugarsalteggsvanilla extractmilk

directions

Mini Pineapple Upside Down Cakes 10 Mini Pineapple Upside Down Cakes are a fun, individual twist on the classic dessert. With a caramelized pineapple topping, buttery cake base, and a cherry on top, they’re the perfect size for a single serving and make a beautiful, retro-inspired treat. Easy to make and full of flavor, these little cakes will surely impress your guests or satisfy your sweet tooth.

Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.

In a small bowl, melt the butter and stir in the brown sugar. Spoon a little of the butter-sugar mixture into the bottom of each muffin cup.

Place a pineapple ring in the center of each muffin cup, pressing gently to fit. If using maraschino cherries, place one in the center of each pineapple ring.

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

In a separate bowl, beat the eggs, vanilla extract, and milk together until smooth.

Gradually add the wet ingredients to the dry ingredients and mix until just combined.

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

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

Allow the cakes to cool in the pan for 5 minutes, then carefully invert the muffin tin onto a serving plate. Gently lift the tin off and let the cakes cool completely.

Servings and timing

This recipe yields 12 mini cakes.Preparation time: 15 minutesBaking time: 20–25 minutesTotal time: 40–45 minutes

Variations

Add a splash of rum or pineapple juice to the batter for extra flavor.

Top with whipped cream or vanilla ice cream for an extra indulgent treat.

Use fresh pineapple for a more vibrant, juicy topping.

Swap out the cherries for other fruits like strawberries or raspberries for a twist.

storage/reheating

Store leftover cakes in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 5 days. To reheat, warm in the microwave for 15–20 seconds or in the oven at 300°F for about 5 minutes.

FAQs

Can I make these ahead of time?

Yes, you can make them in advance and store them in an airtight container for up to 2 days, or refrigerate for up to 5 days.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works great. Just slice it into rings and use it in the same way as canned.

Can I freeze these mini cakes?

Yes, you can freeze them for up to 2 months. Wrap each cake individually in plastic wrap and foil, then place in a freezer-safe container.

Can I use a different fruit topping?

Absolutely! You can substitute other fruits like peaches, berries, or apples for a different flavor profile.

Are these cakes gluten-free?

You can make them gluten-free by using a gluten-free flour blend.

Conclusion

Mini Pineapple Upside Down Cakes are the perfect balance of sweet and tangy, with a beautiful caramelized topping and moist, fluffy cake. These individual-sized desserts make for a charming treat at any gathering, and their simplicity and deliciousness make them a hit every time!