Why You’ll Love This Recipe

Mini Pineapple Upside Down Cakes are a charming twist on the classic dessert, served in perfect individual portions. These moist and buttery cakes are topped with caramelized pineapple rings and maraschino cherries, making them as beautiful as they are delicious. Perfect for parties, holidays, or a tropical-themed dessert, these little cakes are sure to impress with their vibrant flavor and retro flair.

ingredients

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

pineapple ringsmaraschino cherriesbrown sugarsalted buttermelted buttersugareggsvanilla extractall-purpose flourbaking powdersaltmilk

directions

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

Place 1 teaspoon of melted butter and 1 tablespoon of brown sugar in the bottom of each muffin cup.

Cut pineapple rings to fit and place one in each cup, then add a maraschino cherry in the center.

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

Add the eggs one at a time, then stir 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 the milk, mixing just until combined.

Spoon the batter over the pineapple mixture in each muffin cup, filling each about 2/3 full.

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 invert onto a baking sheet or platter.

Servings and timing

This recipe yields 12 mini cakes.Preparation time: 15 minutesBaking time: 20-25 minutesCooling and flipping time: 10 minutesTotal time: 45-50 minutes

Variations

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

Use crushed pineapple instead of rings for a different texture.

Make them gluten-free by using a 1:1 gluten-free flour blend.

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

storage/reheating

Store mini pineapple upside down cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.To reheat, warm in the microwave for 15-20 seconds or in a low oven until heated through.

FAQs

Can I use fresh pineapple instead of canned?

Yes, just slice it thinly and cut to fit your muffin tins.

Do I need to grease the muffin tin?

Yes, greasing ensures easy release and keeps the cakes intact when flipped.

What if the cakes stick to the pan?

Let them cool slightly, then run a knife around the edges. Inverting while still warm helps them release better.

Can I make these ahead?

Yes, they hold up well when made a day in advance and stored in the fridge.

Can I freeze mini pineapple upside down cakes?

Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Can I use a silicone muffin pan?

Yes, silicone pans work well and can help with easier removal.

Why is my cake soggy?

Too much juice from the pineapple can make the bottom soggy—drain the slices well before using.

Can I use cupcake liners?

No, it’s best to bake directly in the muffin tin for proper caramelization.

Can I make a vegan version?

Yes, use plant-based butter, a flax egg, and non-dairy milk.

Can I make a larger cake instead?

Yes, pour all the batter into a round cake pan and bake for 35-40 minutes.

Conclusion

Mini Pineapple Upside Down Cakes are a fun, fruity treat that bring vintage charm and tropical flavor to your dessert table. With their caramelized tops and tender cake base, these mini cakes are as delightful to look at as they are to eat. Whether served warm or chilled, they’re sure to be a crowd-pleasing favorite.