Why You’ll Love This Recipe

These Mini Pineapple Upside Down Cakes are a delightful take on the traditional version, offering all the delicious flavors in a cute and portable form. The caramelized pineapple topping combined with the moist cake creates a sweet and tangy treat that’s perfect for individual servings. They’re easy to make, and their miniature size makes them perfect for sharing. Plus, with the delightful combination of pineapple, brown sugar, and a buttery cake, they are the ideal dessert for any occasion.

Ingredients

For the Topping:

4-6 pineapple rings (fresh or canned)
1/4 cup unsalted butter, melted
1/4 cup brown sugar (packed)
Maraschino cherries (optional, for garnish)

For the Cake:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup buttermilk (or milk, if you don’t have buttermilk)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Topping:

Prepare the Topping: Preheat your oven to 350°F (175°C). Grease 4-6 muffin cups (depending on size) in a muffin tin with butter or non-stick spray. Melt the butter and pour a small amount into each muffin cup, just enough to coat the bottom. Sprinkle the brown sugar evenly over the butter in each cup.
Arrange the Pineapple: Place a pineapple ring in the center of each muffin cup. If you have space, you can also cut the pineapple rings to fit or place pineapple chunks for a more unique design. If desired, add a maraschino cherry in the center of each pineapple ring for a classic garnish.

For the Cake:

Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Make the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until smooth. Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Assemble the Cakes: Spoon the cake batter evenly over the pineapple and brown sugar topping in each muffin cup, filling each cup about 2/3 full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown. Keep an eye on them towards the end of baking to ensure they don’t over-brown.
Cool and Serve: Allow the mini cakes to cool in the muffin tin for about 5 minutes. Then, run a knife around the edges of each cake and carefully invert the muffin tin onto a plate. The cakes should easily slide out, revealing the caramelized pineapple topping. If any pieces stick, simply remove them and place them back on the cake.

Servings and Timing

Servings: Makes 4-6 mini cakes (depending on the size of your muffin tin)
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes

Variations

Different Fruits: Try using peaches, cherries, or even mango in place of pineapple for a twist on the classic recipe.
Spices: Add a pinch of cinnamon or nutmeg to the cake batter for extra warmth and depth of flavor.
Vegan Version: Swap the butter for vegan butter and use a flax egg or other egg substitute to make these mini cakes vegan-friendly.
Whipped Cream or Ice Cream: Serve the mini cakes with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.

Storage/Reheating

Store any leftover mini pineapple upside down cakes in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F (175°C) oven for about 5-7 minutes until warmed through, or you can microwave them for about 20-30 seconds.

FAQs

1. Can I use canned pineapple?

Yes, canned pineapple works perfectly for this recipe. Just be sure to drain the pineapple rings well before using them.

2. Can I make these mini cakes ahead of time?

These mini cakes are best served fresh, but you can make them a day in advance. Store them in an airtight container and reheat before serving.

3. Can I make one large pineapple upside down cake instead of mini ones?

Yes! You can make a larger version by using a 9-inch cake pan. Just make sure to adjust the baking time to about 30-35 minutes or until the cake is golden and a toothpick comes out clean.

4. How do I make the cakes extra moist?

Using buttermilk in the cake batter helps make the cakes extra moist and tender. You can also add a tablespoon of sour cream or Greek yogurt to enhance the moisture.

5. Can I use a different type of sugar?

You can substitute the brown sugar with white sugar, but brown sugar adds a deeper, caramel-like flavor to the topping. If you want to keep it traditional, stick with brown sugar.

6. Can I freeze these mini cakes?

Yes, you can freeze the mini cakes. After they’ve cooled, wrap them individually in plastic wrap and store them in a freezer-safe bag. To serve, thaw at room temperature and reheat as needed.

7. How do I prevent the topping from sticking?

Make sure to grease your muffin cups well and add enough butter to coat the bottom of each cup. If you find that the topping sticks, you can use a small offset spatula to loosen the edges before flipping them.

8. Can I add nuts to the topping?

Yes, chopped walnuts, pecans, or almonds would make a great addition to the caramelized topping. Just sprinkle them over the pineapple rings before adding the cake batter.

9. Can I make these with a gluten-free flour blend?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cakes gluten-free. Just ensure that the flour blend is a 1:1 substitute for regular flour.

10. Can I make these without the pineapple?

While pineapple is the classic choice, you can make these mini upside-down cakes with any other fruit, like peaches or cherries, for a fun variation.

Conclusion

Mini Pineapple Upside Down Cakes are the perfect balance of sweet, tangy pineapple and buttery, tender cake. These individual-sized cakes are easy to make, delicious to eat, and perfect for any occasion. Whether you’re serving them at a party or enjoying them as a special dessert, these mini treats are sure to be a crowd-pleaser. Try this recipe today for a fun and flavorful take on a classic dessert!

Mini Pineapple Upside Down Cakes

Why You’ll Love This Recipe

Ingredients

For the Topping:

For the Cake:

Directions

For the Topping:

For the Cake:

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I use canned pineapple?

2. Can I make these mini cakes ahead of time?

3. Can I make one large pineapple upside down cake instead of mini ones?

4. How do I make the cakes extra moist?

5. Can I use a different type of sugar?

6. Can I freeze these mini cakes?

7. How do I prevent the topping from sticking?

8. Can I add nuts to the topping?

9. Can I make these with a gluten-free flour blend?

10. Can I make these without the pineapple?

Conclusion