There’s something deeply nostalgic and satisfying about making Mini Pineapple Upside Down Cake—that moment when you flip each one and reveal the golden, caramelized pineapple is pure joy. This Mini Pineapple Upside Down Cakes recipe has become a go-to in my kitchen whenever I want to bring a touch of retro charm and tropical flavor to the table.
Each Mini Pineapple Upside Down Cake is baked to tender perfection, with buttery brown sugar soaking into a moist vanilla cake base and a vibrant cherry nestled in the center for that classic look. I love serving these at family gatherings or keeping a few on hand for when I need a sweet pick-me-up. They’re easy to make, beautiful to present, and honestly, one Mini Pineapple Upside Down Cake is never enough—I always find myself going back for a second.
Why Mini Pineapple Upside Down Cakes Are Perfect for Any Occasion
What I love most about Mini Pineapple Upside Down Cake is how effortlessly they combine charm, convenience, and flavor in every bite. Unlike a full-sized cake that needs slicing and plating, each Mini Pineapple Upside Down Cake is perfectly portioned and table-ready—just lift, serve, and enjoy.
They're my go-to for summer BBQs, birthday parties, and those last-minute gatherings when I want something impressive but easy. That glossy caramelized brown sugar topping creates crispy edges and a sticky-sweet finish that feels indulgent, especially when paired with a scoop of vanilla ice cream or a spoonful of Greek yogurt. Whether warm from the oven or chilled from the fridge, Mini Pineapple Upside Down Cake never fails to steal the show.
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Ingredients
For the Topping:
- Butter, melted
- Packed brown sugar
- Pineapple rings (canned or fresh pineapple slices)
- Maraschino cherries
- Pineapple juice (from can or fresh)
For the Cake:
- All-purpose flour
- Granulated sugar
- Butter, softened
- Baking powder
- Salt
- Whole milk
- Egg
- Vanilla extract
Ingredient Substitutions: For a gluten-free version, swap regular flour with a 1:1 gluten-free baking flour. You can replace butter with coconut oil for a dairy-free option, and use plant-based milk instead of regular milk. Fresh pineapple works beautifully, but canned pineapple rings make this Mini Pineapple Upside Down Cakes recipe incredibly convenient.
See recipe card for quantities.
Instructions
Prepare the Base and Toppings
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly with butter or cooking spray.
- Mix the melted butter and brown sugar in a small bowl until well combined.
- Divide this mixture evenly among the 12 muffin cups, spreading it to cover the bottom of each cup.
- Place one pineapple ring in each muffin cup, pressing gently into the brown sugar mixture.
- Add one maraschino cherry in the center of each pineapple ring and drizzle a small amount of pineapple juice over each cup.
Make the Cake Batter
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture.
- Mix until just combined – avoid overmixing to keep your mini cakes tender.
Assemble and Bake
- Divide the cake batter evenly among the muffin cups, filling each about ⅔ full.
- Make sure the batter covers the pineapple rings completely.
- Bake for 20-25 minutes, or until a toothpick inserted into the cake portion comes out clean.
- Check that the tops are golden brown before removing from oven.
Cool and Flip for the Big Reveal
- Let the cakes cool in the pan for exactly 5 minutes – this timing is critical for perfect removal.
- Run a knife around the edges of each cake to loosen them from the pan.
- Immediately invert the muffin tin onto a large serving tray or individual plates.
- Tap gently and lift the pan slowly to reveal your beautiful mini pineapple upside down cakes.
- Step 1: Prepare the Base and Toppings
Prep your toppings: pineapple, cherries, brown sugar, and melted butter.
- Step 2: Make the Cake Batter
Cream butter and sugar, then combine with egg, vanilla, milk, and dry mix.
- Step 3: Assemble and Bake
Spoon batter over toppings and bake until golden and cooked through.
- Step 4: Cool and Flip for the Big Reveal
Cool slightly, then flip to reveal glossy pineapple caramel tops.
Hints and Tips for Perfect Results
Here's the secret to flawless mini upside down pineapple cake: timing is everything when it comes to flipping. If you wait too long, the caramelized topping may stick to the pan. If you flip too early, the cakes might fall apart. That sweet spot of 5 minutes ensures the topping has set just enough to hold together while still being warm enough to release easily.
For extra flavor depth, try lightly toasting your pineapple rings in a dry skillet for 2-3 minutes before placing them in the muffin cups. This adds a subtle caramelized note that takes these individual pineapple upside-down cakes to the next level.
Health Benefits and Serving Suggestions
While these mini cakes are certainly a treat, pineapple brings some nutritional benefits to the table. Fresh pineapple contains vitamin C, manganese, and bromelain, an enzyme that aids digestion. The individual portion size also makes it easier to enjoy a sweet treat without overindulging.
Serve these warm with a scoop of vanilla ice cream or a dollop of whipped cream. They're also delicious at room temperature with a cup of coffee or tea. For a more elegant presentation, dust with powdered sugar or serve alongside fresh berries.
Recipe Variations and Substitutions
Transform these Mini Pineapple Upside Down Cakes into exciting variations by experimenting with different fruits and flavors. Try mini upside down pineapple cake with coconut flakes sprinkled over the brown sugar base, or add a pinch of cinnamon to the cake batter for warm spice notes.
For chocolate lovers, substitute ¼ cup of flour with cocoa powder to create chocolate pineapple upside down mini cakes. You can also replace pineapple with other fruits like peach slices, apple rounds, or even fresh berries for seasonal variations.
Make these bite-sized celebration cakes dairy-free by using coconut oil instead of butter and plant-based milk. For a lower sugar version, reduce the brown sugar to ⅓ cup and use sugar-free cake mix as your base.
Equipment
A standard 12-cup muffin tin is perfect for making these personal-size cakes. Non-stick or well-greased regular muffin tins work equally well. A large serving tray or individual dessert plates are helpful for the flipping process.
If you don't have a muffin tin, you can use individual ramekins or even a mini bundt pan for slightly different shapes. Just adjust the baking time accordingly – smaller portions may need 15-18 minutes, while larger ones might require 25-30 minutes.
Storage
Store leftover mini pineapple upside down cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. The cakes actually taste even better the next day as the flavors meld together.
These mini cakes freeze beautifully for up to 3 months. Wrap individually in plastic wrap, then place in a freezer bag. Thaw at room temperature or warm gently in the microwave for 20-30 seconds before serving.
The Secret Behind Irresistible Mini Pineapple Upside Down Cake
Here’s a little secret I learned the hard way—if you want that dreamy golden topping on your Mini Pineapple Upside Down Cake, don’t skip this simple step: dry your pineapple. Whether I’m using canned slices or freshly cut rings, I always take a moment to pat them dry with paper towels before nestling them into the muffin cups.
Early on, I didn’t realize how just a bit of extra moisture could mess up the magic. Instead of that rich, sticky caramel layer, I’d get a soggy top that just didn’t set right. Now it’s a non-negotiable step in my kitchen, and the results? Perfectly caramelized tops and crisp buttery edges—every single time.
FAQ
How far in advance should I make pineapple upside-down cake?
You can make pineapple upside-down cake up to one day in advance for the best flavor and texture. The caramelized topping actually improves as it sits. Store it covered at room temperature or in the fridge, then gently reheat before serving. For mini versions, they stay moist and delicious even two days later.
What is the best size for mini cakes?
The best size for mini cakes is standard muffin or cupcake size—about 3 to 4 ounces per cake. A 12-cup muffin tin works perfectly for uniform portions that bake evenly. These individual sizes are easy to serve, create beautiful presentations, and allow the caramelized topping to shine on each mini pineapple upside-down cake.
Can I use pineapple juice instead of water in a cake mix?
Yes, using pineapple juice instead of water in a cake mix is a great idea! It adds extra flavor and moisture to your batter, making the cake taste more tropical and vibrant. Just replace the water measurement with equal parts pineapple juice for a more flavorful base in your mini pineapple upside-down cakes.
Why is my pineapple upside-down cake soggy in the middle?
A soggy center usually means the pineapple wasn’t properly drained or the cake was under baked. Always pat pineapple slices dry with paper towels to remove excess moisture before baking. Also, make sure the cake bakes fully—use a toothpick to test for doneness. The center should come out clean, with no wet batter.
Why Mini Pineapple Upside Down Cake Will Be Your New Favorite Dessert
These Mini Pineapple Upside Down Cakes are more than just adorable—they're the kind of dessert that makes memories. From the first caramelized flip to the last buttery bite, they deliver big flavor in a small, show-stopping package. Whether you're hosting friends or just treating yourself, these cakes bring warmth, nostalgia, and a touch of tropical sunshine to any table.
If you love single-serve desserts as much as I do, don’t miss my Mini Banana Bread Loaves—they’re cozy, moist, and perfect for snacking. Or try something rich and seasonal like my Pumpkin Cheesecake Brownies for a decadent twist on fall flavors. Once you’ve tried these mini pineapple beauties, you’ll see why I keep this Mini Pineapple Upside Down Cakes recipe on repeat—and I bet you will too.
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Pairing
These are my favorite dishes to serve with this Mini Pineapple Upside Down Cakes recipe:
Mini Pineapple Upside Down Cakes
Equipment
- 1 12-cup muffin tin Greased or nonstick
- 1 Mixing bowl Large
- 1 Hand mixer or stand mixer Optional, for creaming butter and sugar
- 1 Knife To loosen edges
- 1 Spoon For dividing topping and batter
- 1 Wire rack or tray For flipping the cakes
Ingredients
For the Topping
- 6 tablespoons Butter Melted
- ½ cup Brown sugar Packed
- 12 Pineapple rings Canned or fresh, patted dry
- 12 Maraschino cherries Whole
- 2 tablespoons Pineapple juice From can or fresh
For the Cake
- 1 ⅓ cups All-purpose flour Or gluten-free 1:1 blend
- 1 cup Granulated sugar
- ⅓ cup Butter Softened
- 1 ½ teaspoons Baking powder
- ½ teaspoon Salt
- ⅔ cup Whole milk Or plant-based
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
- Preheat oven to 350°F and grease muffin tin.
- Mix melted butter and brown sugar; divide among muffin cups.
- Add pineapple ring, cherry, and drizzle pineapple juice in each cup.
- Cream butter and sugar until fluffy.
- Add egg and vanilla; mix well.
- Combine dry ingredients in a separate bowl.
- Alternately mix dry ingredients and milk into wet mixture.
- Spoon batter into muffin cups, covering pineapple.
- Bake 20–25 minutes until golden and a toothpick comes out clean.
- Cool for exactly 5 minutes, then loosen edges.
- Invert onto tray or plates; lift gently to reveal cakes.
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