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
For the Topping:
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3 tablespoons unsalted butter, melted
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⅓ cup packed light brown sugar
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6 pineapple rings (canned or fresh, trimmed to fit)
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6 maraschino cherries (or candied cherries)
For the Cake Batter:
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1 cup all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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½ cup unsalted butter, softened
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½ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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¼ cup sour cream
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¼ cup pineapple juice (from can or fresh)
Optional Add-ins:
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Pinch of cinnamon
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Splash of dark rum
Instructions
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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