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mini pineapple upside down cake

6 Irresistible Mini Pineapple Upside Down Cake Recipes


  • Author: Sofya Petrova
  • Total Time: 55–60 minutes
  • Yield: 6 mini cakes 1x

Description

These Mini Pineapple Upside Down Cakes bring a tropical twist to a nostalgic classic in a charming, single-serving format. With caramelized pineapple rings, buttery cake, and a pop of cherry on top, they’re perfect for brunches, parties, or make-ahead treats. Easy to prepare and even easier to love!


Ingredients

Scale

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:

  • Pinch of cinnamon

  • Splash of dark rum


Instructions

  • Preheat Oven:
    Set oven to 350°F (175°C). Grease a 6-cup jumbo muffin pan or mini cake molds.

  • Make the Topping:
    Mix melted butter and brown sugar. Add 1 tbsp to each muffin cavity. Place a trimmed pineapple ring and a cherry in each.

  • Make the Batter:
    Cream butter and sugar. Add eggs one at a time. Mix in vanilla, sour cream, and pineapple juice. Separately mix dry ingredients, then fold into wet mixture until just combined.

  • Assemble:
    Spoon batter over toppings, filling each ¾ full. Smooth tops gently.

  • Bake:
    Bake for 25–28 minutes, or until golden and a toothpick comes out clean.

  • Cool & Flip:
    Rest 10 minutes in the pan. Run a knife around edges and invert onto tray.

Notes

Don’t use paper liners—caramel won’t form properly.

Use silicone molds for easy release.

For a twist, substitute mango or peach slices for pineapple.

  • Prep Time: 20 minutes
  • Cook Time: 25–28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cake
  • Calories: ~285 kcal
  • Sugar: 25g
  • Sodium: ~130mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 75mg