There’s something undeniably magical about the moment a cake flips out of its pan and reveals a shimmering, golden top of fruit and caramel. Mini Pineapple Upside Down Cakes bring that magic in the most charming way—tiny, individual servings of a vintage dessert that’s been warming hearts for generations.
My love for this dessert started in my grandmother’s kitchen, where the smell of sweet pineapple mingling with bubbling brown sugar would drift down the hallway like an invitation. The moment she’d flip those cakes—one by one—was pure excitement. Each cake would land with a gentle thud, its glossy pineapple ring shining with a maraschino cherry at its heart. It was the kind of moment that turned dessert into a celebration.
These little cakes carry that same old-fashioned joy but with a modern twist. Made in jumbo muffin tins, they’re easy to prepare and even easier to share. Whether you’re planning a summer picnic, hosting a baby shower, or just want to surprise your family with something special, Mini Pineapple Upside Down Cakes are guaranteed to bring smiles.
Why You’ll Love This Recipe
- Perfectly Portioned: No slicing needed—everyone gets their own cute cake.
- Classic Flavors, Modern Convenience: All the pineapple-caramel charm of a traditional cake, made easier with boxed cake mix.
- Make-Ahead Friendly: Can be baked and stored ahead of time without losing flavor or moisture.
- Family-Friendly Fun: A fantastic recipe to make with kids—let them place the cherries and pour the batter.
Mini Pineapple Upside Down Cakes
Description
There’s something undeniably magical about the moment a cake flips out of its pan and reveals a shimmering, golden top of fruit and caramel. Mini Pineapple Upside Down Cakes bring that magic in the most charming way—tiny, individual servings of a vintage dessert that’s been warming hearts for generations.
My love for this dessert started in my grandmother’s kitchen, where the smell of sweet pineapple mingling with bubbling brown sugar would drift down the hallway like an invitation. The moment she’d flip those cakes—one by one—was pure excitement. Each cake would land with a gentle thud, its glossy pineapple ring shining with a maraschino cherry at its heart. It was the kind of moment that turned dessert into a celebration.
These little cakes carry that same old-fashioned joy but with a modern twist. Made in jumbo muffin tins, they’re easy to prepare and even easier to share. Whether you’re planning a summer picnic, hosting a baby shower, or just want to surprise your family with something special, Mini Pineapple Upside Down Cakes are guaranteed to bring smiles.
Ingredients
- 2 (20 oz) cans pineapple slices, drained (reserve juice)
- ⅓ cup unsalted butter, melted
- ⅔ cup packed brown sugar
- 12 maraschino cherries, halved
- 1 box yellow cake mix
- Reserved pineapple juice (use as directed on cake mix box in place of water)
Instructions
-
Preheat & Prepare
Set your oven to 350°F (175°C). Generously grease a jumbo muffin tin with butter or non-stick spray. You can use two pans if you want to make 12 full cakes or just one for 6–8 and use the leftover batter for cupcakes. -
Make the Caramel Base
In a small bowl, mix the melted butter and brown sugar until it becomes a thick, sandy paste. Spoon about 2 teaspoons into the bottom of each muffin cup. This mixture will melt as the cakes bake, creating a caramel layer that soaks into the sponge. -
Add the Pineapple and Cherries
Gently press one pineapple ring on top of the sugar mixture in each cup. Place half a cherry (cut side down) in the center of each ring. The visual contrast is gorgeous, and when you invert the cakes later, it becomes the eye-catching crown. -
Prepare the Cake Batter
Mix the yellow cake batter according to box instructions, but substitute the water with your reserved pineapple juice. This small swap adds incredible depth of flavor—each bite becomes richer and more aromatic. -
Fill the Muffin Cups
Spoon the batter over the fruit layer, filling each cup about two-thirds full. Don’t overfill—they need space to rise without overflowing. -
Bake Until Golden
Place in the oven and bake for 20 to 25 minutes. You’ll know they’re ready when the tops turn golden brown and a toothpick inserted in the center comes out clean. -
Cool & Flip Carefully
Let the cakes cool for 5 minutes in the pan—this helps the caramel set slightly but still stay fluid enough to release. Place a baking sheet or cooling rack on top of the muffin tin, then flip quickly and lift the tin away. The cakes should slip right out with their glossy fruit tops intact. -
Serve Warm or Cool
While delicious at room temperature, these cakes are absolutely divine when still a little warm—the caramel is gooey, the cake tender, and the pineapple juicy.
Notes
These Mini Pineapple Upside Down Cakes are best served the same day but are still moist and flavorful the next day. Great for party prep and entertaining.
INGREDIENTS YOU’LL NEED:
- 2 (20 oz) cans pineapple slices, drained (reserve juice)
- ⅓ cup unsalted butter, melted
- ⅔ cup packed brown sugar
- 12 maraschino cherries, halved
- 1 box yellow cake mix
- Reserved pineapple juice (use as directed on cake mix box in place of water)
How to Make Mini Pineapple Upside Down Cakes
A Sweet Step Back in Time
The beauty of Mini Pineapple Upside Down Cakes is how they combine old-school flavor with quick prep and foolproof presentation. Here’s how to bring these golden little treasures to life in your own kitchen.
STEP-BY-STEP INSTRUCTIONS:
- Preheat & Prepare
Set your oven to 350°F (175°C). Generously grease a jumbo muffin tin with butter or non-stick spray. You can use two pans if you want to make 12 full cakes or just one for 6–8 and use the leftover batter for cupcakes. - Make the Caramel Base
In a small bowl, mix the melted butter and brown sugar until it becomes a thick, sandy paste. Spoon about 2 teaspoons into the bottom of each muffin cup. This mixture will melt as the cakes bake, creating a caramel layer that soaks into the sponge. - Add the Pineapple and Cherries
Gently press one pineapple ring on top of the sugar mixture in each cup. Place half a cherry (cut side down) in the center of each ring. The visual contrast is gorgeous, and when you invert the cakes later, it becomes the eye-catching crown. - Prepare the Cake Batter
Mix the yellow cake batter according to box instructions, but substitute the water with your reserved pineapple juice. This small swap adds incredible depth of flavor—each bite becomes richer and more aromatic.
- Fill the Muffin Cups
Spoon the batter over the fruit layer, filling each cup about two-thirds full. Don’t overfill—they need space to rise without overflowing. - Bake Until Golden
Place in the oven and bake for 20 to 25 minutes. You’ll know they’re ready when the tops turn golden brown and a toothpick inserted in the center comes out clean. - Cool & Flip Carefully
Let the cakes cool for 5 minutes in the pan—this helps the caramel set slightly but still stay fluid enough to release. Place a baking sheet or cooling rack on top of the muffin tin, then flip quickly and lift the tin away. The cakes should slip right out with their glossy fruit tops intact. - Serve Warm or Cool
While delicious at room temperature, these cakes are absolutely divine when still a little warm—the caramel is gooey, the cake tender, and the pineapple juicy.
HELPFUL TIPS
- Muffin Tin Matters: Use a jumbo muffin tin (also called Texas-sized). Standard muffin pans are too small for the pineapple rings to lay flat.
- Dry the Pineapple: Dab pineapple slices with a paper towel before placing in the tin. This helps avoid soggy bottoms.
- Use Cupcake Liners (Optional): If you’re worried about sticking, you can use jumbo muffin liners and still flip them out with care.
- Flavor Twist: Add a pinch of cinnamon or nutmeg to the brown sugar for a subtle spiced note.
- Presentation Tip: Dust with powdered sugar or serve with a dollop of whipped cream for extra flair.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10–12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
These Mini Pineapple Upside Down Cakes are best served the same day but are still moist and flavorful the next day. Great for party prep and entertaining.
NUTRITIONAL INFORMATION
(Approximate per mini cake)
Calories: 220 | Fat: 8g | Carbs: 35g | Sugars: 22g | Protein: 2g | Fiber: 1g
FREQUENTLY ASKED QUESTIONS
Can I make these ahead of time?
Yes. Bake them the night before and store in an airtight container. Warm them slightly before serving for best flavor.
Can I make these without a jumbo muffin tin?
You can use ramekins or mini cake pans as an alternative. Just ensure your pineapple fits and adjust baking time if needed.
Can I add coconut or nuts?
Absolutely! Sprinkle a bit of shredded coconut or chopped pecans under the pineapple for extra texture.
STORAGE INSTRUCTIONS
- Room Temperature: Store in a sealed container up to 2 days.
- Refrigerator: Lasts 3–4 days in airtight container.
- Freezer: Wrap each cooled cake in plastic wrap and freeze for up to 1 month. Thaw and warm before serving.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Mini Pineapple Upside-Down Cheesecakes
- Mini Caramel Apple Cheesecakes
- Orange Creamsicle Cake
Conclusion
Mini Pineapple Upside Down Cakes are the dessert equivalent of a warm hug. With their glossy fruit crowns, rich buttery base, and moist yellow cake, they strike the perfect balance between nostalgic comfort and elegant presentation. Whether you’re reviving an old family tradition or baking these for the first time, they promise sweet success every time. Pour a cup of tea, grab a fork, and indulge in this delightful twist on a beloved classic.