Mini Pineapple Upside Down Cakes

Perfectly portioned Mini Pineapple Upside Down Cakes with caramelized tops and buttery, moist vanilla cake—easy, crowd-pleasing, and ready in under 30 minutes!

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Course: Dessert, Snack

Cuisine: American, Tropical-Inspired

Prep Time: 15

Cook Time: 25

Cooling: 5

Total Time: 45

Servings: mini cakes

Calories: 245kcal

Cost: $6–$8 (total)

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition