Mini Pineapple Upside Down Cakes Recipe

These Mini Pineapple Upside Down Cakes are everything you love about the classic dessert—just in perfectly portioned, single-serve form. Moist, fluffy, and dripping with buttery caramelized pineapple and cherries, they’re stunning to look at and even more delightful to eat. The best part? They’re surprisingly easy to whip up and make an impressive treat for weeknight desserts, gatherings, or anytime you want to treat yourself without a full cake commitment.

Why You’ll Love This Recipe

• Perfectly Portioned: No slicing or serving required—everyone gets their own adorable little cake.
• Quick and Simple: You can have these beauties on the table in under an hour, start to finish.
• Classic Flavors, Modern Format: Rich caramel, sweet pineapple, and a fluffy vanilla cake—classic ingredients in a fresh, fun presentation.
• Crowd-Pleaser: These mini cakes are always a hit, whether you’re hosting a dinner party or just need a sweet treat on a Wednesday.

Ingredients You’ll Need

Here’s what you’ll need to bring these golden, gooey gems to life:

• Pineapple slices: Canned pineapple rings work best—drained and patted dry to avoid soggy bottoms.
• Maraschino cherries: Nestled in the center of each pineapple ring, they add that nostalgic pop of color and sweetness.
• Butter: For that irresistible caramel topping—melted and mixed with brown sugar.
• Brown sugar: Dark or light works fine, but dark brown sugar adds a deeper molasses note to the topping.
• All-purpose flour: The base of the cake batter for a soft and tender crumb.
• Baking powder: Gives the cakes a good lift.
• Salt: Just a pinch enhances all the other flavors.
• Granulated sugar: For sweetness and structure in the batter.
• Eggs: They bind everything together and contribute to the cake’s rich texture.
• Vanilla extract: Adds a warm, comforting aroma to the cake.
• Milk: Keeps the cake light and moist.
• Vegetable oil: Ensures the cakes stay tender and fluffy.

Variations

Feeling creative? Try these twists:

• Coconut Flair: Add shredded coconut to the batter or sprinkle on top before baking.
• Boozy Boost: Replace a bit of the pineapple juice or milk with rum for a tropical twist.
• Spiced Up: Add a pinch of cinnamon or nutmeg to the cake batter for cozy depth.
• Berry Swap: Replace cherries with fresh raspberries or blueberries for a different fruity pop.

How to Make Mini Pineapple Upside Down Cakes

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Spray a muffin tin generously with non-stick spray or lightly butter each cup to prevent sticking.

Step 2: Create the Topping

In each muffin cup, add a spoonful of melted butter and a tablespoon of brown sugar. Place a pineapple ring or half-ring (trim as needed to fit) over the sugar mixture, and gently press a maraschino cherry in the center.

Step 3: Make the Batter

In a mixing bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat eggs with granulated sugar until light and fluffy. Stir in milk, oil, and vanilla extract. Gradually add the dry ingredients into the wet, mixing just until smooth.

Step 4: Fill the Cups

Spoon the batter over each pineapple-cherry combo, filling each muffin cup about ¾ full.

Step 5: Bake

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.

Step 6: Cool and Flip

Let the cakes rest for 5 minutes in the pan, then carefully run a knife around the edges. Invert the muffin tin onto a baking sheet or large platter and gently lift it off to reveal your mini masterpieces.

Pro Tips for Making the Recipe

• Dry the Pineapple: Patting the pineapple slices dry ensures the topping caramelizes rather than turns soggy.
• Don’t Overmix: Stir the batter just until combined to avoid tough cakes.
• Use Room Temperature Ingredients: Especially for the eggs and milk—this helps the batter come together more evenly.
• Invert While Warm: Don’t let the cakes cool completely in the pan or the caramel might stick—5 to 10 minutes is the sweet spot.

How to Serve

These mini cakes are delightful on their own, but if you want to elevate them further:

Add a Scoop:

Serve warm with a scoop of vanilla ice cream for the ultimate dessert pairing.

Drizzle:

Add a drizzle of caramel or a dollop of whipped cream for extra indulgence.

Garnish:

A sprinkle of toasted coconut or a mint leaf adds a lovely touch for presentation.

Make Ahead and Storage

Storing Leftovers

Store cooled cakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.

Freezing

Wrap each cake individually in plastic wrap and freeze in a zip-top bag for up to 2 months. Thaw overnight in the refrigerator.

Reheating

Warm individual cakes in the microwave for 20–30 seconds or in a 300°F oven for about 10 minutes to refresh their texture.

FAQs

Can I use fresh pineapple instead of canned?
Yes, just make sure to slice it thinly and remove the core. Also, pat it dry to avoid extra moisture.

Can I make these in advance?
Absolutely! They’re great made a day ahead. Just store them covered, and warm them slightly before serving for best flavor and texture.

What if I don’t have a muffin tin?
You can use ramekins or mini cake pans—just be sure to grease them well and adjust the baking time if needed.

How do I prevent the cakes from sticking to the pan?
Greasing generously and inverting the cakes while still warm is key. You can also line the bottoms with parchment circles if you’re especially cautious.

Final Thoughts

These Mini Pineapple Upside Down Cakes are sweet, simple, and undeniably satisfying. Whether you’re serving them at a party or enjoying a quiet night in, they’re the perfect dessert to brighten any day. Give them a try—you’ll be amazed at how easy and impressive homemade can be!

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