Pineapple Upside-Down Mini Cakes

These Pineapple Upside-Down Mini Cakes are a delightful twist on a classic dessert. Made in individual portions, they feature caramelized pineapple rings and cherries nestled atop moist vanilla sponge cakes. Their charming appearance and irresistible flavor make them perfect for parties, gatherings, or as an elegant after-dinner treat.

Why You’ll Love This Recipe

These mini cakes offer the nostalgic flavor of traditional pineapple upside-down cake in a more modern, portion-controlled presentation. They are easy to serve, require no slicing, and look beautiful on any dessert table. The caramelized topping seeps into the cake, creating a rich, buttery, and fruity layer that’s simply irresistible. Best of all, they are simple to prepare and bake in under an hour.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pineapple rings (fresh or canned)

• Maraschino cherries

• Unsalted butter

• Brown sugar

• Granulated sugar

• Eggs

• All-purpose flour

• Baking powder

• Salt

• Vanilla extract

• Whole milk

Directions

1. Preheat your oven to 350°F (175°C). Grease a standard muffin tin.

2. In a small saucepan, melt butter and brown sugar together until combined. Spoon about 1 tablespoon of the mixture into the bottom of each muffin cup.

3. Place one pineapple ring in each cup, trimming to fit if needed. Add a maraschino cherry in the center of each ring.

4. In a mixing bowl, cream together the granulated sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

5. In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the wet ingredients alternately with the milk, starting and ending with the dry ingredients.

6. Spoon the batter evenly over the pineapple and cherry layers in each muffin cup.

7. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

8. Let the cakes cool in the pan for about 5 minutes, then run a knife around the edges and invert onto a baking sheet or serving tray.

Servings and timing

This recipe makes approximately 12 mini cakes. Preparation takes around 20 minutes, and baking requires an additional 25 minutes. Total time: 45 minutes.

Variations

• Coconut Flavor: Add shredded coconut to the batter or sprinkle it on top after baking for a tropical twist.

• Spiced Cake: Add a touch of cinnamon, nutmeg, or allspice to the batter for a warm, aromatic flavor.

• Gluten-Free: Substitute with a 1:1 gluten-free flour blend suitable for baking.

• Boozy Version: Soak the pineapple rings in rum before assembling the cakes for a grown-up variation.

• Vegan Option: Use plant-based butter, egg substitutes (like flax eggs), and non-dairy milk for a fully vegan version.

storage/reheating

Store the mini cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, place in a 300°F (150°C) oven for 5–7 minutes or microwave individual cakes for 20–30 seconds until warm.

FAQs

How do I keep the pineapple from sticking to the pan?

Greasing the muffin tin well and using the brown sugar-butter mixture at the bottom will help prevent sticking. Letting the cakes rest briefly before unmolding also helps.

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used. Just make sure to slice it thin enough to fit into the muffin tin wells and remove the core.

Can I make these cakes in advance?

Absolutely. You can bake them a day ahead and store them in an airtight container. Reheat before serving if desired.

Can I freeze these mini cakes?

Yes, these cakes freeze well. Wrap them individually and store them in a freezer-safe container for up to 2 months. Thaw and reheat before serving.

Do I need a special pan for this recipe?

No, a standard 12-cup muffin tin works perfectly. Avoid using silicone molds, as they may make unmolding difficult.

What can I use instead of maraschino cherries?

You can substitute with dried cherries, candied cherries, or omit them altogether if preferred.

Why did my cakes fall apart when flipping?

This could be due to unmolding them too soon or not letting them cool long enough in the pan. Allow about 5 minutes before flipping.

Can I use a cake mix instead of making the batter from scratch?

Yes, a yellow or vanilla cake mix can be used for convenience. Just prepare according to the box instructions and fill as directed.

Can I make these in a jumbo muffin pan?

Yes, but the baking time may need to be extended by about 5–10 minutes. Keep an eye on doneness using a toothpick.

How do I make these mini cakes more festive?

Top with a drizzle of caramel sauce or a dollop of whipped cream just before serving for an extra indulgent touch.

Conclusion

Pineapple Upside-Down Mini Cakes offer a charming and flavorful twist on the traditional dessert. Their individual serving size, combined with the sweet caramelized fruit topping and soft sponge cake, makes them an ideal treat for entertaining or indulging at home. With flexible variations and easy preparation, this recipe is sure to become a favorite in your dessert collection.

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