Best Mini Pineapple Upside Down Cakes

Why You’ll Love Mini Pineapple Upside Down Cakes Recipe

Mini pineapple upside-down cakes are a fun twist on a classic dessert. They’re great for portion control, easy to serve, and require minimal prep. Whether you’re hosting a party or just want a weeknight treat, these mini cakes deliver flavor without the fuss. You’ll also love how they use a boxed cake mix for convenience, yet taste completely homemade thanks to the buttery brown sugar topping and juicy pineapple.

Ingredients

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

• 1 box yellow cake mix

• 2 cans pineapple slices (20-ounce cans)

• Maraschino cherries, halved

• 2/3 cup brown sugar

• 1/3 cup butter, melted

Directions

1. Preheat your oven to 350°F and grease muffin tins with non-stick cooking spray. Set aside the juice from the canned pineapple.

2. In a small bowl, mix the melted butter with brown sugar until well combined.

3. Spoon a small portion of the butter-sugar mixture into the bottom of each muffin cup.

4. Prepare the cake mix as directed on the package, substituting pineapple juice for the water.

5. Place one drained pineapple slice into each muffin cup, trimming to fit if necessary. Add a maraschino cherry half in the center of each slice.

6. Fill each cup with about 1/4 to 1/3 cup of prepared cake batter, covering the fruit.

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

8. Let the cakes cool in the pan for at least 5 minutes.

9. Use a knife to gently loosen the edges. Place a cookie sheet over the muffin tin, then carefully flip to release the mini cakes.

Servings and timing

This recipe yields approximately 18 to 24 mini cakes, depending on the size of your muffin tin.
Prep time: 15 minutes
Bake time: 20–25 minutes
Cooling and flipping time: 10 minutes
Total time: About 45 minutes

Variations

• Tropical twist: Add shredded coconut to the batter or sprinkle it into the muffin cups with the sugar-butter mix.

• Spiced version: Add a pinch of cinnamon or nutmeg to the brown sugar mix for a warm, spiced flavor.

• Fresh fruit: Try using fresh pineapple and cherries for a more natural version.

• Mini bundt pans: For a fancier presentation, use mini bundt pans instead of muffin tins.

• Gluten-free: Use a gluten-free yellow cake mix to accommodate dietary needs.

Storage/Reheating

Store leftover mini pineapple upside-down cakes in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave one cake for about 15–20 seconds until warm.
You can also freeze the cakes for up to 2 months. Wrap each one individually in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge before reheating.

FAQs

What size muffin tin should I use?

A standard 12-cup muffin tin works best. You may need two tins or to bake in batches if you have only one.

Can I use pineapple tidbits instead of slices?

Yes, pineapple tidbits can be used, especially if your muffin cups are small. Just layer them neatly at the bottom with a cherry in the center.

Do I need to use maraschino cherries?

They add color and sweetness, but you can leave them out or replace with another fruit, like a raspberry or slice of strawberry.

What if I don’t have non-stick spray?

You can grease the muffin cups with butter or shortening, but make sure to coat them well to avoid sticking.

Can I make these ahead of time?

Yes. You can make them a day ahead and store covered in the refrigerator. Reheat slightly before serving for best taste.

Why substitute pineapple juice for water in the cake mix?

Pineapple juice adds extra flavor and moisture, enhancing the tropical taste of the cake.

How do I prevent the cakes from sticking to the pan?

Make sure to grease the pan well and allow the cakes to cool slightly before flipping. Loosen edges carefully with a knife.

Can I use a different cake mix flavor?

Yes, try white, butter, or even spice cake mix for a fun variation.

What can I serve with mini pineapple upside-down cakes?

They pair wonderfully with vanilla ice cream or a dollop of whipped cream.

How do I keep the fruit from sinking into the batter?

The sugar-butter base helps anchor the fruit. Be sure not to overfill the muffin cups with batter.

Conclusion

Mini pineapple upside-down cakes are a simple yet show-stopping dessert that’s easy to make and always a crowd-pleaser. With minimal ingredients and a quick baking time, they’re perfect for any occasion. Whether you serve them warm with ice cream or enjoy them straight from the fridge, these mini cakes are bound to become a favorite in your recipe collection.

Mini Pineapple Upside Down Cakes

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• Author: Mia
• Total Time: 40 minutes
• Yield: 12 mini cakes
• Diet: Vegetarian

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Description

These delightful mini pineapple upside-down cakes are quick and easy to make, featuring a buttery brown sugar topping, sweet pineapple slices, and cherries for a perfect individual dessert.

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Ingredients

• 1 box yellow cake mix
• 2 cans (20-ounce each) pineapple slices, juice reserved
• Maraschino cherries, halved
• 2/3 cup brown sugar
• 1/3 cup butter, melted

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Instructions

1. Preheat the oven to 350°F (175°C) and grease the muffin tins with non-stick cooking spray. Reserve the juice from the canned pineapple.
2. In a bowl, mix the melted butter with the brown sugar until well combined. Spoon a portion of the mixture into the bottom of each muffin cup.
3. Prepare the cake mix according to the package instructions, replacing the water with the reserved pineapple juice.
4. Place a drained pineapple slice in each muffin cup. Add a cherry half, cut side up, into the center of each pineapple slice.
5. Pour about 1/4 to 1/3 cup of cake batter into each muffin cup, covering the fruit.
6. Bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Let the cakes cool for at least 5 minutes. If needed, loosen the edges with a knife, place a cookie sheet on top, and flip the muffin pan to release the mini cakes.

Notes

• Use cupcake liners if you want easier cleanup, but they may affect the caramelized topping.
• Check for doneness with a toothpick starting at 20 minutes.
• Serve warm or at room temperature for best flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini cake
• Calories: 230
• Sugar: 24g
• Sodium: 220mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg