Miniature desserts are more than just adorable—they offer flavor, convenience, and charm, all in one perfectly sized bite. One of the most delightful examples is the mini pineapple upside down cake. With its golden caramelized top, vibrant pineapple ring, and nostalgic cherry center, it’s a treat that’s as beautiful as it is delicious.
At SofyaRecipes, we believe in reimagining timeless recipes into new formats that fit today’s lifestyles. These mini pineapple upside down cakes take the retro favorite and reinvent it for modern home bakers—easy to portion, share, and bake in advance. Plus, they’re baked in a muffin tin, making cleanup a breeze!
Whether you’re planning a summer garden party or simply want to enjoy a cozy dessert with a tropical twist, this recipe delivers.
A Bite of History: Where It All Began
The pineapple upside down cake has its roots in the early 20th century, becoming especially popular in the 1920s when canned pineapple became a pantry staple. The convenience of canned fruit, combined with a love for sweet, buttery cakes, made it a household favorite across America. By 1925, the Dole Pineapple Company had received more than 2,500 recipe submissions for pineapple upside down cake!
This mini pineapple upside down cake version stays true to its classic flavor profile while offering a fresh twist on portion and presentation. You can even explore other inspired ideas like our Orange Upside Down Cake for a citrusy alternative.
Ingredients List
You’ll need simple pantry and fridge staples to make six delicious mini pineapple upside down cakes.
For the Topping:
- 3 tablespoons unsalted butter, melted
- ⅓ cup packed light brown sugar
- 6 pineapple rings (canned or fresh, trimmed to fit)
- 6 maraschino cherries (or candied cherries)
For the Cake Batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¼ cup pineapple juice (from can or fresh)
Optional Add-Ins: Want to enhance the flavor? Add a pinch of cinnamon or a splash of rum to the batter for warmth and depth.
Timing
- Prep Time: 20 minutes
- Bake Time: 25–28 minutes
- Cool Time: 10 minutes
- Total Time: ~55–60 minutes
Compared to a full-size cake, the mini pineapple upside down cake bakes 25% faster and cools more quickly—great for quick desserts or same-day prep.
Step-by-Step Instructions
Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C). Lightly grease a 6-cup jumbo muffin pan or silicone mini cake molds. Avoid paper liners—they prevent proper caramelization.
Need more servings? Double the recipe and bake in two pans or batches.
Step 2: Build the Topping
Combine melted butter and brown sugar, then spoon 1 tablespoon into each muffin cavity. Place a trimmed pineapple ring into each mold, centered with a maraschino cherry.
Creative Touch: Try half-slices of pineapple for a flower-petal look, or substitute with mango for a tropical variation.
Step 3: Make the Batter
In a large bowl, cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla, sour cream, and pineapple juice.
In another bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the wet mix in two parts, stirring until just combined—don’t overmix!
Why Sour Cream? It adds moisture and tenderness, keeping your mini pineapple upside down cakes from drying out.
Step 4: Assemble and Bake
Spoon batter over the pineapple topping, filling each mold about ¾ full. Gently smooth the tops.
Bake for 25–28 minutes or until the tops are golden and a toothpick comes out clean.
Step 5: Cool and Flip
Let the cakes rest in the pan for 10 minutes. Run a knife around the edges, place a tray over the top, and carefully invert.
Showstopper Tip: Serve your mini pineapple upside down cakes on a slate board with fresh mint and powdered sugar for presentation flair.
Nutritional Information (Per Mini Cake)
| Nutrient | Amount |
|---|---|
| Calories | ~285 kcal |
| Carbohydrates | 36g |
| Sugars | 25g |
| Protein | 3g |
| Fat | 14g |
| Fiber | 1g |
For comparison, a standard slice of pineapple upside down cake runs ~400–500 calories, so these minis offer portion control without compromising flavor.
Healthier Alternatives
Making these mini pineapple upside down cakes healthier is easier than you think:
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan: Use flax eggs, vegan butter, and coconut yogurt.
- Low Sugar: Substitute brown sugar with coconut sugar or a sugar-free sweetener.
For more lightened-up desserts, visit our Flourless Avocado Brownies—a guilt-free favorite!
Serving Suggestions
These mini cakes are incredibly versatile:
- Brunch Ready: Serve with coffee and our Mint Chocolate Chip Cookies for a sweet sampler.
- Summer BBQs: Top with a dollop of coconut whipped cream.
- Dinner Parties: Plate with caramel drizzle and fresh mint.
Pair with a scoop of coconut ice cream for a tropical touch that complements the caramelized pineapple beautifully.
Common Mistakes to Avoid
- Skipping Grease: Even nonstick pans need butter or spray to release the topping cleanly.
- Overmixing Batter: Leads to dense cakes. Mix just until combined.
- Untrimmed Pineapple Rings: Make sure they fit snugly in your molds to avoid sticking.
Avoiding these pitfalls will guarantee picture-perfect mini pineapple upside down cakes every time.
Storing Tips
- Refrigeration: Store in an airtight container for 3–4 days.
- Freezing: Wrap individually in plastic wrap and freeze for up to 2 months.
- Reheating: Warm in the oven at 300°F or microwave for 20 seconds before serving.
These are also ideal make-ahead treats—bake them the night before your event for stress-free hosting.
Reader Favorites to Try Next
If you enjoyed these mini cakes, you’ll love:
- Carrot Cake Bread with Cream Cheese Frosting
- Classic Vanilla Cake – A Spring Treat
- Cherry Dump Cake Recipe
- Delicious Cadbury Mini Egg Blondies
Conclusion
The mini pineapple upside down cake is a bite-sized twist on a beloved classic—perfect for entertaining, gifting, or indulging in solo. It delivers tropical flavor, caramel sweetness, and charming presentation in every tiny package.
Want more mini dessert inspiration? Explore our full collection of 17 Delicious Mini Cakes and subscribe for weekly updates from SofyaRecipes.
FAQs
Q: Can I use silicone molds for this recipe?
A: Yes! Silicone molds work beautifully for easy release and quick cleanup.
Q: How do I keep the cherry from floating?
A: Press it down gently into the brown sugar mix before adding the batter.
Q: What’s the best way to serve these warm?
A: Reheat briefly in the oven, then top with vanilla ice cream or whipped cream.
Q: Can I use different fruit?
A: Definitely! Try peach slices, mango, or even apples for a fall version.
Q: Can I double this recipe?
A: Absolutely. Just use two muffin tins and rotate halfway through baking.
