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Mini Pineapple Upside-Down Cakes
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Mini Pineapple Upside-Down Cakes

Mini Pineapple Upside-Down Cakes are a fun, single-serve twist on a classic dessert! These buttery, moist cakes are topped with a caramelized brown sugar glaze, juicy pineapple, and a cherry, all baked into a soft vanilla cake base. Made in a muffin tin, they are easy to prepare, bake in just 20 minutes, and perfect for parties, gatherings, or a sweet treat anytime. 🍍🍒✨
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Mini Pineapple Upside-Down Cakes
Calories: 220kcal

Ingredients

  • 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

Instructions

  • Preheat & Prepare the Muffin Tin
  • Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with butter or non-stick spray.
  • Make the Caramelized Topping
  • In a small bowl, mix melted butter and brown sugar.
  • Spoon about 1 teaspoon of the mixture into each muffin cup.
  • Place a half pineapple ring in each cup and press a maraschino cherry in the center.
  • Make the Cake Batter
  • In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • In another bowl, beat butter and sugar until light and fluffy.
  • Add the egg and vanilla extract, mixing until combined.
  • Stir in pineapple juice and milk.
  • Gradually add the dry ingredients, stirring just until combined.
  • Assemble & Bake
  • Divide the batter evenly among the muffin cups, filling each about ¾ full.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pan for 5 minutes, then carefully invert onto a wire rack or plate.
  • 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.

Notes

  • Use room temperature ingredients for a smooth, even batter.
  • Don’t overmix the batter to keep the cakes soft and fluffy.
  • Let the cakes cool slightly before flipping to prevent sticking.
  • Use fresh pineapple if desired – just chop it into small pieces.
  • Make ahead – These cakes taste just as good the next day!