Mini Pineapple Upside-Down Cakes
These mini pineapple upside-down cakes combine caramelized brown sugar, juicy pineapple, and bright cherries atop moist, buttery cake. Perfectly portioned for parties or anytime indulgence, this recipe offers simple steps and tips to nail the classic tropical dessert in a convenient mini format.
Equipment
- Jumbo muffin tin
- Small saucepan
- Mixing bowls
- Whisk or electric mixer
- Cooling rack
- Parchment liners or circles (optional)
- Measuring Cups and Spoons
Ingredients
- ½ cup unsalted butter (for caramel)
- ¾ cup packed brown sugar
- 12 pineapple rings (canned preferred) or equivalent sliced/crushed
- 12 maraschino cherries (or glace cherries)
- 1 box yellow cake mix (or homemade batter; see notes)
- 1 cup pineapple juice (replace water called for in cake mix)
- Optional: whipped cream or glaze for serving
Homemade cake batter alternative:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- ¼ cup pineapple juice
Instructions
- Preheat oven to 350°F (175°C). Grease jumbo muffin tin well and line with parchment circles if desired.
- Make caramel: Melt ½ cup butter with ¾ cup brown sugar over medium heat, stirring until smooth and bubbly. Spoon 1–2 tbsp into each muffin cup.
- Add fruit: Place one pineapple ring over caramel in each cup; add a cherry in the center.
- Prepare cake batter: Mix cake mix with pineapple juice (instead of water) or combine homemade batter ingredients until smooth.
- Fill cups: Spoon batter over fruit, filling each about 2/3 full.
- Bake: For 20–25 minutes until golden and a toothpick comes out clean.
- Cool: Let cakes cool in pan 5–10 minutes. Run a knife around edges, invert onto cooling rack or plate.
- Serve: Warm or room temp, optionally with whipped cream or glaze.
Notes
- Use jumbo muffin tins for best shape and pineapple fit.
- Grease tins thoroughly and use parchment liners to prevent sticking.
- Don’t overbake—cakes should be moist and tender.
- Drain canned pineapple well to avoid soggy bottoms.
- For gluten-free: substitute with 1:1 gluten-free flour blend.
- For dairy-free: use vegan butter and plant-based milk.
- Experiment with crushed pineapple for a different texture.
- Store airtight at room temp for 2–3 days or freeze individually wrapped.