Mini Pineapple Upside Down Cakes bring all the charm of the classic dessert into perfectly portioned individual servings. With caramelized brown sugar, juicy pineapple, and a tender vanilla cake, these mini treats are baked in a jumbo muffin tin for easy presentation and rich flavor in every bite. They’re the ideal addition to brunches, birthdays, or just a sweet tropical escape.
Why You’ll Love This Recipe
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Individual portions—perfect for parties and portion control
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Classic pineapple upside down flavor in a mini format
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Rich, buttery cake topped with sweet caramelized fruit
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No slicing or extra plating required
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Fun and nostalgic presentation
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Uses basic pantry ingredients
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Easily customizable for different pan sizes
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Freezer-friendly for make-ahead desserts
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Ready in under 45 minutes
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Great for spring, summer, or Easter gatherings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Topping
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3 tablespoons unsalted butter, melted
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⅓ cup light brown sugar, packed
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6 pineapple rings (or chunks if needed to fit)
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6 maraschino cherries
For the Cake
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¾ cup all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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¼ cup unsalted butter, softened
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⅓ cup granulated sugar
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1 large egg
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½ teaspoon vanilla extract
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⅓ cup buttermilk (or ⅓ cup milk mixed with 1 teaspoon vinegar, let sit for 5 minutes)
Directions
1. Prepare the oven and pan:
Preheat oven to 350°F. Generously grease a jumbo muffin tin or use a regular muffin tin if desired.
2. Make the topping:
In a small bowl, mix melted butter and brown sugar. Spoon 1 tablespoon of the mixture into the bottom of each muffin cup.
Place a pineapple ring (or pieces) into each cup and press a maraschino cherry into the center.
3. Mix the dry ingredients:
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
4. Cream the butter and sugar:
In a separate bowl, use an electric mixer to beat softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
5. Combine wet and dry:
Add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Mix on medium speed until just combined.
6. Assemble the cakes:
Spoon the batter evenly over the pineapple and sugar mixture in each muffin cup. Place the pan on a cookie sheet to catch any drips.
7. Bake:
Bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Cool and invert:
Let the cakes cool in the pan for 5 minutes. Run a butter knife around the edges to loosen, then carefully invert the cakes onto a parchment-lined cooling rack. Let cool completely before serving.
Servings and timing
Servings: 6 mini cakes (using jumbo muffin tin)
Prep time: 20 minutes
Cook time: 23 minutes
Total time: 43 minutes
Variations
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Regular Muffin Tin: Use 12 cavities and pineapple chunks instead of rings. Adjust bake time to 18–20 minutes.
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Cake Pan Option: Bake in a 9-inch round pan for a more traditional cake. Increase bake time to 30–35 minutes.
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Coconut Twist: Add shredded coconut to the brown sugar topping for extra tropical flavor.
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Boozy Upgrade: Soak the pineapple in rum or use a rum glaze for an adult version.
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Nutty Crunch: Add chopped pecans or walnuts to the topping for texture.
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Spiced Cake: Add a pinch of cinnamon or nutmeg to the cake batter.
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Gluten-Free: Use a 1:1 gluten-free flour substitute for a celiac-friendly version.
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Vegan Adaptation: Replace the egg with a flax egg and use plant-based butter and milk.
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Berry Variation: Add a few fresh raspberries or blueberries to the topping.
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Maple Caramel: Swap brown sugar for maple syrup for a deeper sweetness.
Storage/Reheating
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Room Temperature: Store in an airtight container for up to 2 days.
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Refrigerator: Store for up to 4 days; allow to come to room temperature before serving or microwave briefly.
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Freezer: Wrap each mini cake tightly in plastic wrap and place in an airtight container. Freeze for up to 1 month.
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Reheating: Microwave for 15–20 seconds or reheat in the oven at 300°F until warmed through.
FAQs
Can I use fresh pineapple instead of canned?
Yes, just slice it thinly and trim it to fit your muffin tin. Fresh pineapple works beautifully in this recipe.
What if I don’t have a jumbo muffin tin?
Use a regular muffin tin with pineapple chunks and cherries. You’ll get 12 smaller cakes and a slightly shorter bake time.
Can I use a boxed cake mix?
Yes, you can use a yellow or butter-flavored cake mix. Just follow the topping steps and pour the mix on top.
How do I prevent the cakes from sticking?
Grease your muffin tin very well and run a butter knife around the edges before inverting. Cooling for 5 minutes helps the sugar set slightly.
Can I make these ahead of time?
Yes, these can be made a day ahead and stored at room temperature or in the fridge. Reheat briefly before serving if desired.
Can I double the recipe?
Absolutely! Just double the ingredients and use two jumbo muffin tins or make a large single upside-down cake in a 9×13-inch pan.
Do I need to adjust for high altitude?
You may need to reduce the baking powder slightly and increase the flour a bit—standard high-altitude baking adjustments apply.
Can I substitute buttermilk?
Yes, you can make a quick substitute by mixing 1 teaspoon vinegar or lemon juice into ⅓ cup of milk. Let it sit for 5 minutes.
Are these good for parties or brunch?
They’re perfect! Individually portioned, easy to serve, and visually appealing.
Can I add other fruits?
Sure! Try sliced peaches, nectarines, or berries as an alternative topping.
Conclusion
Mini Pineapple Upside Down Cakes are a fun, flavorful spin on the classic retro dessert. With buttery cake, caramelized fruit, and the nostalgic charm of maraschino cherries, these little cakes are as delightful to eat as they are to serve. Whether you’re baking for a special brunch or just craving a tropical treat, this easy recipe is sure to bring smiles all around.
