Why You’ll Love This Recipe

Mini Pineapple Upside Down Cakes are a charming twist on the classic dessert, delivering all the rich, buttery flavor and caramelized pineapple goodness in perfectly portioned individual cakes. These little delights are ideal for parties, brunches, or anytime you want to impress with minimal effort. Their golden-brown tops, sweet glaze, and tender cake make them a crowd-pleasing favorite.

ingredients

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

pineapple ringsmaraschino cherriesunsalted butterbrown sugareggsgranulated sugarvanilla extractall-purpose flourbaking powdermilkpinch of salt

directions

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

Cut pineapple rings to fit into the bottom of each muffin cup and place one cherry in the center of each.

Melt butter and brown sugar together in a small saucepan until the mixture is smooth and bubbling.

Spoon a tablespoon of the butter-sugar mixture into each muffin cup over the pineapple and cherry.

In a mixing bowl, cream the softened butter and granulated 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, beginning and ending with dry ingredients.

Divide the batter evenly among the muffin cups, covering the pineapple layer.

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

Let the cakes cool in the pan for 5 minutes, then run a knife around the edges and carefully invert onto a baking sheet or 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

Use crushed pineapple instead of rings for a textured twist.
Add a splash of rum to the brown sugar mixture for a tropical flavor.
Try using canned peaches or mango slices as an alternative fruit topping.
Mix coconut flakes into the batter for extra island flair.

storage/reheating

Store leftover mini cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, microwave each cake for about 15–20 seconds.
You can also freeze them individually wrapped for up to 2 months—thaw before serving.

FAQs

Can I use fresh pineapple instead of canned?

Yes, just slice thin and cut to fit the muffin cups. Make sure it’s ripe and sweet.

Do I have to use maraschino cherries?

No, you can leave them out or substitute with another small fruit like blueberries or cranberries.

Can I make these ahead of time?

Yes, they store and reheat well, making them great for prepping a day in advance.

Why did my cakes stick to the pan?

Be sure to grease the muffin tin thoroughly and don’t skip the butter-sugar layer—it helps with release and adds flavor.

Can I make this in a jumbo muffin pan?

Yes, just adjust the baking time by a few extra minutes and test for doneness with a toothpick.

Can I use cupcake liners?

It’s best not to—liners may interfere with the caramelized topping. Greasing the pan works better.

Do they taste just like the full-size version?

Yes! They have the same flavor and texture, just in a fun, mini format.

Can I use boxed cake mix?

Yes, if you’re short on time. A yellow cake mix works well—just prepare according to package directions.

Conclusion

Mini Pineapple Upside Down Cakes bring the tropical sweetness of a classic dessert into convenient, personal-sized treats. With their irresistible caramelized tops and moist vanilla cake, they’re guaranteed to be a hit at any gathering. Whether you’re baking for a party or just craving something sweet, these little cakes are sure to satisfy.