Description

These mini pineapple upside down cakes are a cute and delicious twist on the classic dessert. Topped with caramelized pineapple rings and cherries, they’re soft, buttery, and baked in muffin tins for perfect single servings. Great for parties, holidays, or a tropical treat anytime!

Ingredients

Topping:

1/4 cup unsalted butter, melted
1/2 cup brown sugar, packed
6 pineapple rings (cut in half or use tidbits for minis)
6 maraschino cherries, halved

Cake Batter:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk

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Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well.
Make the topping: Pour about 1 teaspoon melted butter into each muffin cup. Sprinkle about 1 tablespoon brown sugar over the butter.
Add a small pineapple slice or tidbits into each cup, and place a cherry half in the center.
Make the cake batter: In a bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs and vanilla.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk, until fully combined.
Spoon batter evenly over the fruit in each muffin cup, filling about 3/4 full.
Bake for 20–25 minutes, or until a toothpick inserted comes out clean.

Let cool for 5 minutes, then carefully invert the cakes onto a baking sheet or cooling rack. Tap the bottom of the muffin tin gently to release.

Notes

Use pineapple tidbits or crushed pineapple for easier layering in mini tins.
Serve with whipped cream or vanilla ice cream for an extra treat!

Store leftovers in the fridge for up to 3 days. Reheat gently in the microwave.