These delightful Mini Pineapple Upside Down Cakes are the perfect blend of retro charm and irresistible flavor. Golden, caramelized pineapple rings with a sweet cherry center sit atop a soft, buttery vanilla cake—each one a personal-sized dessert that feels like a little celebration. They come together surprisingly quickly, making them a fantastic option for busy weeknights, potlucks, or when you just want a no-fuss dessert that still impresses.

Why You’ll Love This Recipe

Individually Portioned: Perfectly sized for serving without slicing—great for gatherings or portion control (if you have that kind of willpower!).
Simple and Elegant: They look fancy and festive, but the process is truly simple and beginner-friendly.
Incredible Flavor and Texture: The buttery brown sugar topping melts into the pineapple for a sticky-sweet glaze, while the cake is fluffy, tender, and rich.
No Fancy Equipment: A standard muffin tin is all you need—no need for a cake pan or special tools!

Ingredients You’ll Need

These little cakes don’t ask for much, but every ingredient brings something important to the table:

Canned Pineapple Rings: Sweet, juicy, and perfectly sized—make sure to pat them dry for best results.
Maraschino Cherries: Nestled in the center of each pineapple, they add a pop of color and a nostalgic touch.
Brown Sugar: Creates that sticky, caramelized topping we all crave.
Unsalted Butter: For richness in both the topping and the cake itself. Melted butter works best for the topping.
Granulated Sugar: Sweetens the cake without overpowering the pineapple flavor.
Eggs: Help bind the batter and give the cakes structure.
All-Purpose Flour: The base of the cake, giving it body and softness.
Baking Powder: Ensures the cakes rise properly and turn out light and fluffy.
Milk: Adds moisture to the cake batter—whole milk is best for richness.
Vanilla Extract: Enhances the overall flavor and adds that comforting bakery aroma.
Salt: Just a pinch to balance all the sweetness.

Variations

Tropical Twist: Add a bit of shredded coconut to the batter or sprinkle some into the topping.
Citrus Zing: Mix in a teaspoon of orange or lime zest into the cake batter for a subtle brightness.
Boozy Version: Brush the pineapple slices with a splash of dark rum before baking for a grown-up take.
Gluten-Free: Use your favorite 1:1 gluten-free baking flour—these mini cakes adapt beautifully.

How to Make Mini Pineapple Upside Down Cakes

Step 1: Prep the Muffin Tin

Preheat your oven to 350°F. Grease a 12-cup muffin tin well with butter or non-stick spray—be generous to help the cakes release easily.

Step 2: Create the Topping

Place about a teaspoon of melted butter and a tablespoon of brown sugar into each muffin cup. Stir slightly to blend, then place a pineapple ring on top (trim them to fit if needed), and nestle a cherry in the center.

Step 3: Make the Cake Batter

In a mixing bowl, beat together softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by vanilla extract. In a separate bowl, whisk together the dry ingredients—flour, baking powder, and salt. Add dry ingredients to the wet mixture in batches, alternating with milk, and mix just until smooth.

Step 4: Fill and Bake

Spoon the batter evenly over the pineapple slices in each muffin cup—about ¾ full. Smooth the tops with a spoon or spatula. Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean.

Step 5: Invert and Cool

Let the cakes cool in the pan for about 5 minutes. Then carefully run a knife around the edges, place a baking sheet over the pan, and flip it upside down to release the cakes. Let them cool slightly before serving.

Pro Tips for Making the Recipe

Dry the Pineapple: Excess juice can make the topping too wet and cause the cakes to stick—pat rings dry with a paper towel.
Don’t Overfill the Cups: The batter rises quite a bit, so resist the urge to overfill or you’ll get muffin-top chaos.
Invert While Warm: If you wait too long, the topping sets and can make removal tricky—5 minutes is the sweet spot.
Use a Silicone Muffin Pan: If you’ve got one, it makes removing these cakes a breeze.

How to Serve

These Mini Pineapple Upside Down Cakes are at their best when served warm or at room temperature. Pair them with:

Garnishes:

A dollop of whipped cream
A scoop of vanilla ice cream
A drizzle of caramel sauce

Drinks:

Hot coffee or a strong espresso
Iced tea with lemon
A tropical cocktail like a piña colada for themed occasions

Make Ahead and Storage

Storing Leftovers

Keep leftover cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Freezing

Wrap each cake individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature or in the fridge overnight.

Reheating

Warm gently in the microwave for 10–15 seconds or in a 300°F oven for a few minutes until heated through.

FAQs

Can I use fresh pineapple instead of canned?
Absolutely! Just slice fresh pineapple thinly and core the center to fit the muffin tins. Make sure it’s not too juicy—dab with paper towels to remove excess moisture.

What if the cakes stick to the pan?
Don’t panic—gently run a butter knife around the edge of each cake, and try to invert while they’re still warm. If needed, place the pan over low heat for a few seconds to loosen the topping.

Can I make these in advance for a party?
Yes! These mini cakes are great made the night before. Store them covered, then reheat slightly before serving to bring back the gooey caramel texture.

What’s the best way to trim the pineapple to fit muffin tins?
Use a round cookie cutter or a knife to gently trim the outer edge of the ring. You can also cut the ring in half and place the pieces side by side in the tin.

Final Thoughts

These Mini Pineapple Upside Down Cakes are as fun to make as they are to eat. With their sweet, caramelized tops and buttery-soft cake, they bring a little joy to any day. Whether you’re treating guests or just yourself, give this recipe a try—you’ll fall in love with how simple and satisfying it is!

Mini Pineapple Upside Down Cakes Recipe