Why You’ll Love This Recipe

Mini Pineapple Upside Down Cakes are sweet, buttery, and delightfully nostalgic—made even more adorable in individual servings. Each little cake features a caramelized pineapple ring and cherry topping over a soft, golden vanilla cake. They’re easy to make, perfectly portioned, and ideal for parties, holidays, or any time you want a tropical treat in a tiny package.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pineapple rings (canned or fresh, cut to fit muffin tin)maraschino cherrysmelted buttersugar (brown sugar for topping, granulated for cake)all-purpose flourbaking powdersaltunsalted butter (softened)eggsmilkvaniila extractcooking spray or extra butter (for greasing)

directions

Preheat oven to 350°F (175°C) and generously grease a muffin tin with butter or cooking spray.

In each muffin cup, add about 1 teaspoon of melted butter and 1 tablespoon of brown sugar. Place a pineapple ring (cut to fit if needed) and a cherry in the center of each.

In a bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs and vanilla and mix well.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually mix dry ingredients into the wet mixture, alternating with milk until fully combined.

Spoon batter evenly over the pineapple slices in each muffin cup, filling about 3/4 full.

Bake for 20–25 minutes, or until a toothpick inserted comes out clean and tops are golden.

Let cool in the pan for 5 minutes, then carefully invert onto a tray or plate.

Serve warm or at room temperature.

Servings and timing

This recipe yields approximately 12 mini cakes.
Preparation time: 15 minutes
Baking time: 20–25 minutes
Total time: 35–40 minutes

Variations

Add a splash of rum or coconut extract to the batter for tropical flair.

Use crushed pineapple instead of rings for a different texture.

Top with whipped cream or vanilla ice cream for an extra treat.

Make gluten-free by using a 1:1 gluten-free flour blend.

storage/reheating

Store in an airtight container at room temperature for 2 days or in the fridge for up to 4 days.
Reheat in the microwave for 10–15 seconds or serve chilled.
Freeze for up to 2 months—wrap tightly and thaw before serving.

FAQs

Can I use fresh pineapple?

Yes, just slice thinly and cut to fit the muffin tin.

Can I make them ahead?

Yes, bake a day ahead and store covered—reheat before serving if desired.

Do I need cupcake liners?

No, greasing the tin well will allow them to release easily after baking.

Can I use a cake mix?

Yes, use yellow cake mix for a shortcut—just reduce liquid slightly.

What’s the best way to invert them?

Let them cool slightly, then place a baking sheet over the pan and flip quickly and carefully.

Can I skip the cherry?

Yes, or replace it with a berry, nut, or extra pineapple chunk.

Are they too sweet?

The brown sugar topping is rich, but the cake balances it nicely—reduce sugar slightly if preferred.

Can I make them in silicone molds?

Yes, but cooling time may be slightly longer for structure.

Can I double the recipe?

Absolutely—just use two muffin tins or bake in batches.

Are these kid-friendly?

Yes! Sweet, fruity, and the perfect size for little hands.

Conclusion

Mini Pineapple Upside Down Cakes are a charming, tropical dessert that’s big on flavor and fun in size. With their caramelized tops and soft vanilla cake bottoms, they’re a delightful way to enjoy a classic favorite—perfectly portioned for sharing (or not!).