Why You’ll Love This Recipe

Mini Pineapple Upside Down Cakes are individual-sized versions of the classic retro dessert. These delightful cakes feature a caramelized pineapple ring and cherry topping nestled on top of a buttery, moist vanilla cake. Perfect for parties, brunches, or anytime you want a touch of tropical sweetness in a personal portion, they’re both charming and delicious.

ingredients

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

pineapple ringsmaraschino cherriessalted butterbrown sugarall-purpose flourgranulated sugarsaltbaking powdersour creamvanilla extracteggswhole milk

directions

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

Cut the pineapple rings to fit the muffin cups, and place one piece at the bottom of each cup.

Add one maraschino cherry in the center of each pineapple ring.

Melt the butter and combine it with the brown sugar. Spoon a bit of this mixture over each pineapple and cherry layer.

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

In another bowl, cream the butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, then mix in the vanilla extract and sour cream.

Gradually add the dry ingredients, alternating with milk, until a smooth batter forms.

Spoon the batter over the fruit layer in each muffin cup, filling about ¾ full.

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

Let the cakes cool in the pan for 5-10 minutes, then carefully invert onto a wire rack or tray.

Servings and timing

This recipe yields 12 mini cakes.
Preparation time: 20 minutes
Baking time: 20-25 minutes
Cooling and inverting time: 10-15 minutes
Total time: 50-60 minutes

Variations

Use crushed pineapple instead of rings for a different texture.

Add a touch of rum extract to the batter for a tropical twist.

Swap sour cream with Greek yogurt for a slightly tangy flavor.

Sprinkle chopped nuts over the brown sugar mixture for added crunch.

storage/reheating

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, microwave individual cakes for 10-15 seconds or warm in a low oven for 5-7 minutes.

FAQs

Can I make these ahead of time?
Yes, they store well and can be made a day ahead.

Can I use fresh pineapple?
Absolutely, just slice it thinly and remove the core before using.

What if I don’t have sour cream?
You can substitute with plain yogurt or buttermilk.

Can I use a silicone muffin pan?
Yes, but make sure it’s sturdy and placed on a baking sheet for stability.

Will the cakes stick to the pan?
Proper greasing and letting them cool slightly before inverting helps prevent sticking.

Can I freeze these?
Yes, wrap them tightly and freeze for up to 2 months. Thaw and reheat before serving.

How do I prevent the topping from burning?
Avoid overbaking and place the pan in the center of the oven.

Are they kid-friendly?
Very much so! Kids love the individual portions and sweet topping.

What if I don’t have a muffin tin?
You can use ramekins or a mini cake pan instead.

Can I double the recipe?
Yes, it scales well for larger gatherings.

Conclusion

Mini Pineapple Upside Down Cakes are a fun, flavorful twist on a beloved dessert. Their individual size makes them perfect for sharing—or not! With their bright pineapple flavor and rich, buttery base, they’re sure to impress guests and satisfy your sweet tooth.