Mini Pineapple Upside-Down Cakes – Sweet, Buttery & Perfectly Caramelized!

Looking for a fun, individual-sized dessert with classic flavors? These Mini Pineapple Upside-Down Cakes are buttery, caramelized, and bursting with tropical pineapple goodness! Made in a muffin tin, each mini cake has a sweet, sticky brown sugar glaze, a juicy pineapple slice, and a cherry on top, all baked into a soft and fluffy vanilla cake.

These little treats are easy to make, bake in just 20 minutes, and are perfect for any occasion—whether it’s a party, afternoon snack, or a sweet ending to a meal. Let’s get baking! 🍍🍒

Why You’ll Love These Mini Pineapple Upside-Down Cakes

• Perfectly portioned – Made in a muffin tin for individual servings.
• Soft & buttery – The cake is moist, fluffy, and rich in flavor.
• Classic caramelized topping – A golden-brown butter and brown sugar glaze coats each cake.
• Fun & easy to make – No complicated steps, just mix, layer, and bake!
• Great for any occasion – Perfect for parties, BBQs, or just a sweet treat.

What Do Mini Pineapple Upside-Down Cakes Taste Like?

Each cake has a sweet, caramelized pineapple topping, a hint of vanilla, and a moist, buttery crumb. The brown sugar glaze melts into the pineapple, creating a sticky, golden topping that pairs perfectly with the light and fluffy cake base. The cherry adds a pop of color and a sweet surprise in every bite!

Ingredients for Mini Pineapple Upside-Down Cakes

For the Topping:

• ¼ cup unsalted butter, melted
• ½ cup brown sugar
• 6 pineapple rings, cut in half
• 12 maraschino cherries

For the Cake Batter:

• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup granulated sugar
• ¼ cup unsalted butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup pineapple juice (from the canned pineapple)
• ¼ cup milk

Kitchen Tools You’ll Need

• 12-cup muffin tin
• Mixing bowls
• Measuring cups & spoons
• Electric mixer or whisk
• Spoon or spatula

How to Make Mini Pineapple Upside-Down Cakes

1. Preheat & Prepare the Muffin Tin

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with butter or non-stick spray.

2. Make the Caramelized Topping

1. In a small bowl, mix melted butter and brown sugar.
2. Spoon about 1 teaspoon of the mixture into each muffin cup.
3. Place a half pineapple ring in each cup and press a maraschino cherry in the center.

3. Make the Cake Batter

1. In a bowl, whisk together flour, baking powder, baking soda, and salt.
2. In another bowl, beat butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until combined.
4. Stir in pineapple juice and milk.
5. Gradually add the dry ingredients, stirring just until combined.

4. Assemble & Bake

1. Divide the batter evenly among the muffin cups, filling each about ¾ full.
2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pan for 5 minutes, then carefully invert onto a wire rack or plate.

5. Serve & Enjoy!

Serve warm for the best caramelized flavor! These mini cakes are delicious on their own or with a scoop of vanilla ice cream. 🍍🍰

What to Serve with Mini Pineapple Upside-Down Cakes

These little cakes are deliciously sweet on their own, but you can take them to the next level with:

• A scoop of vanilla or coconut ice cream 🍦
• A drizzle of caramel sauce 🍯
• A dollop of whipped cream 🥄
• Toasted coconut flakes for a tropical crunch

Looking for more sweet treats? Try these next:

• Raspberry Bars – A buttery shortbread crust with sweet raspberry filling! 🍓
• Strawberry Shortcake – A fresh, fruity, and light classic. 🍓🍰
• Bananas Foster Bread Pudding – A caramelized, rich bread pudding with a boozy twist! 🍌🔥

Tips for the Best Mini Pineapple Upside-Down Cakes

• Use room temperature ingredients – This helps create a smooth and even batter.
• Don’t overmix the batter – Stir just until combined for a soft and fluffy texture.
• Let the cakes cool slightly before flipping – This prevents the caramelized topping from sticking to the pan.
• Use fresh pineapple if desired – Just chop it into small pieces and follow the same method.
• Make ahead – These cakes taste just as good the next day!

How to Store & Reheat Mini Pineapple Upside-Down Cakes

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Wrap each cake in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
• Reheat: Microwave for 15-20 seconds to bring back the warm, caramelized goodness.

Frequently Asked Questions

Can I use a cake mix instead?

Yes! Use a vanilla or yellow cake mix, replacing water with pineapple juice for extra flavor.

Can I make these dairy-free?

Absolutely! Swap butter for vegan butter or coconut oil, and use almond milk instead of regular milk.

Do I need to use maraschino cherries?

Nope! You can skip them or replace them with fresh cherries or chopped nuts.

Can I make a full-size pineapple upside-down cake?

Yes! Just use a 9-inch cake pan and bake for 35-40 minutes instead.

Final Thoughts – A Classic Dessert in Mini Form! 🍍

These Mini Pineapple Upside-Down Cakes are sweet, buttery, and perfectly caramelized, with juicy pineapple and a soft, fluffy cake base. They’re easy to make, fun to serve, and sure to be a hit at any gathering!

Tried this recipe? Let me know in the comments! Don’t forget to pin it for later and share your creations on social media.

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Enjoy every bite! 🍍🍰✨