Why You’ll Love This Recipe

Mini pineapple upside-down cakes are a fun, individual spin on the beloved traditional dessert. These bite-sized cakes are the perfect combination of moist cake and sticky-sweet caramelized pineapple, all wrapped up in a perfectly portioned serving. Whether you’re hosting a small get-together or treating yourself, these cakes are sure to satisfy your sweet tooth and impress your guests with their charming presentation.

Ingredients

1/2 cup butter, melted
1/2 cup packed brown sugar
1 can (20 oz) pineapple rings, drained
Maraschino cherries (optional, for garnish)
1 cup all-purpose flour
1 cup granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/4 cup vegetable oil
1 egg
1 tsp vanilla extract

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

Directions

Preheat the oven to 350°F (175°C).
Grease a muffin tin or line it with cupcake liners.
In a small bowl, mix the melted butter and brown sugar, then divide it evenly into each muffin tin slot, about 1 tablespoon per slot.
Place a pineapple ring on top of the sugar mixture in each slot. You can cut the rings in half if you prefer smaller pieces. Optionally, place a maraschino cherry in the center of each pineapple ring.
In a separate bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
Gradually combine the wet ingredients into the dry ingredients, stirring until just combined.
Pour the batter over the pineapple slices, filling each muffin tin slot about 3/4 full.
Bake for 20–25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let the cakes cool in the tin for about 5 minutes. Then, run a knife around the edges to loosen the cakes and flip them onto a serving platter.

Servings and timing

Servings: 12 mini cakes
Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 40 minutes

Variations

Vegan Version: Substitute the butter with coconut oil or vegan butter, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Spicy Twist: Add a pinch of ground cinnamon or ginger to the batter for a spiced flavor.
Coconut: Sprinkle shredded coconut over the pineapple before adding the batter for a tropical twist.
Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free option.

Storage/Reheating

Storage: Store the mini cakes in an airtight container at room temperature for up to 3 days. If you need to store them longer, keep them in the refrigerator for up to 5 days.
Reheating: Warm the cakes in the microwave for 15-20 seconds or place them in a preheated oven at 300°F (150°C) for 5-7 minutes.

FAQs

Can I make these ahead of time?

Yes, you can make the mini cakes a day or two ahead of time. Just store them in an airtight container to maintain freshness.

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Simply slice it into rings or smaller pieces to fit the muffin tins.

Can I make these without a muffin tin?

You can use a mini bundt pan or another small baking dish. Just make sure to adjust the baking time accordingly.

How do I prevent the cake from sticking to the tin?

Grease the muffin tin thoroughly with butter or non-stick spray, or line it with parchment paper. This will help the cakes release easily after baking.

Can I freeze the mini cakes?

Yes, you can freeze the baked mini cakes. Allow them to cool completely, then wrap them in plastic wrap and store in an airtight container. They will keep for up to 3 months in the freezer.

What should I serve with these cakes?

These cakes are great on their own, but you can serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Can I use a different fruit?

While pineapple is classic, you could experiment with other fruits like peaches, cherries, or even apples, following the same steps.

How do I prevent the pineapple from sinking into the batter?

Ensure the pineapple is well-drained, and pour the batter gently over the fruit to prevent it from sinking too much.

Can I use light brown sugar instead of dark brown sugar?

Yes, light brown sugar can be used as a substitute. The flavor may be slightly less rich, but it will still work well.

Can I use all-purpose flour instead of cake flour?

Yes, you can use all-purpose flour, though the texture may be slightly denser than using cake flour.

Conclusion

Mini pineapple upside-down cakes are a delightful twist on a classic dessert. These small, perfectly portioned cakes are rich in flavor, combining the sweetness of caramelized pineapple with a soft, fluffy cake. They’re simple to make, easy to store, and perfect for any occasion. Whether you’re serving them at a party, bringing them to a picnic, or enjoying them with family, these mini treats are guaranteed to be a hit!

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

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Description

Mini pineapple upside-down cakes offer a delightful twist on the classic dessert. Individual-sized portions feature sweet, caramelized pineapple with a soft, buttery cake base. Perfect for any occasion, they’re an irresistible treat that blends tropical flavors with comfort.

Instructions

Preheat the oven to 350°F (175°C).
Grease a muffin tin or line it with cupcake liners.
In a small bowl, mix the melted butter and brown sugar, then divide it evenly into each muffin tin slot, about 1 tablespoon per slot.
Place a pineapple ring on top of the sugar mixture in each slot. Optionally, place a maraschino cherry in the center of each pineapple ring.
In a separate bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
Gradually combine the wet ingredients into the dry ingredients, stirring until just combined.
Pour the batter over the pineapple slices, filling each muffin tin slot about 3/4 full.
Bake for 20–25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let the cakes cool in the tin for about 5 minutes. Then, run a knife around the edges to loosen the cakes and flip them onto a serving platter.

Notes

Storage: Store the mini cakes in an airtight container at room temperature for up to 3 days. If you need to store them longer, keep them in the refrigerator for up to 5 days.
Reheating: Warm the cakes in the microwave for 15-20 seconds or place them in a preheated oven at 300°F (150°C) for 5-7 minutes.
Vegan Version: Substitute the butter with coconut oil or vegan butter, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Spicy Twist: Add a pinch of ground cinnamon or ginger to the batter for a spiced flavor.
Coconut: Sprinkle shredded coconut over the pineapple before adding the batter for a tropical twist.
Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free option.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 180
Sugar: 18g
Sodium: 160mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg