Everything you love about a Pineapple Upside Down Cakes but in Mini form! These miniature versions of the classic dessert are baked in muffin tins, making them perfect for serving at parties or as a simple sweet treat!

Looking for another mini treat to make? Try my Mini Lemon Flower Tarts!

Mini pineapple upside down cakes served on a plate.
Kelley Simmons Kelley’s Tips

Tips for the Best Mini Upside Down Cakes

  1. Don’t over mix the batter! Once the flour goes into the batter, make sure not to over mix! Over mixing cake batter can cause dense and tough cakes.
  2. Cool before flipping! Make sure to let these little cakes cool a little bit before flipping them out of the pan! This will allow the pineapple on the top to set. Don’t wait too long though, they need to be warm to properly release from the muffin tin!
  3. Use fresh or canned pineapple! Canned pineapple has just the right amount of sweetness and tartness to it. Fresh pineapple would also work though! It will just require a little bit more effort to slice it properly!
Kelley

These mini pineapple upside down cakes are incredibly versatile, too! They can be dressed up with a dollop of whipped cream or a scoop of vanilla ice cream. Their bright, fruity flavor makes them particularly popular in the warmer months, but they actually can be made all year round! I’ve made these into Mini Apple Upside Down Cakes, Mini Strawberry Upside Down Cakes and Mini Blueberry Upside Down Cakes!

Ingredients Needed

  • Cherries: Use the classic maraschino cherries for these pineapple upside down cakes! I prefer these maraschino cherries because they are dye free!
  • Canned Pineapple Slices: I used canned pineapple slices here. They are slightly big for the bottom of the muffin tin, but I sliced a little bit out of each one so they can fit! You could also just cut them into pieces and arrange on the bottom!
  • Butter: You need cold butter for the bottom of the muffin tins. This will create a caramel-like layer that adds flavor! You will also need room temperature butter for the batter!
  • Sugar: I do a combination of brown sugar and granulated sugar. Using both gives me the perfect amount of moisture and hint of caramel flavor from the brown sugar.
  • Egg: Adds structure and helps the cakes rise in the oven!
  • Flour: All-purpose flour works great here! For gluten-free mini pineapple upside down cakes, use a 1 to 1 gluten-free replacement flour!

How to Make Mini Pineapple Upside Down Cakes

  1. Place Topping into Muffin Tin: Divide the 12 tablespoons of butter and 1/4 cup light brown sugar between 12 muffin tins (I did this by cutting the butter into 12 little cubes).
Butter and brown sugar in the muffin wells of a muffin tin.
  1. Prep Pineapple: Cut a piece out of each pineapple slice. This will make the pineapple smaller so that it can fit into the muffin tin. Alternatively, you can use the canned pineapple chunks or even cube up the pineapple slice instead.
Pineapple rings being chopped on a wooden cutting board with a large knife.
  1. Add Pineapple to Muffin Tin: Divide the pineapple rounds among the muffin tins. Top each pineapple with a cherry, and set aside.
Pineapple rings and cherries in a muffin tin.
  1. Cream the Butter: Next, add 1/3 cup butter, 1/2 cup granulated sugar, and 1/4 cup light brown sugar to a stand mixer fitted with the paddle attachment. Cream for 3 minutes or until lighter in color and fluffy. Add the egg and vanilla and mix until combined.
  2. Add Dry Ingredients: In a large bowl, combine the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients alternating with the milk.
Butter and sugar being mixed in the bowl of a stand mixer.
Cake batter in the bowl of a stand mixer with the paddle attachment.
  1. Place Batter into Muffin Tin: Divide the batter evenly between the muffin tin.
  2. Bake: Bake for 20-24 minutes or until the cakes look golden brown and set.
Cake batter added on top of the pineapple rings in the muffin tin.
  1. Cool & Flip Cakes: Allow the cakes to cool in the pan for 5 minutes. Run a knife along the sides of each cake to help it release, then use a spoon to scoop it our then invert it onto a plate. Repeat with the remaining cakes. A lot of times, the cherries will sink down a bit, so I add another one to the top!
  2. Serve: Serve warm with a scoop of ice cream and enjoy!
Pineapple cakes inverted onto a plate after being baked.

Mini Pineapple Upside Down Cakes FAQ

How should I store them?

Store any leftover cakes in an airtight container in the refrigerator for up to 3 days! I recommend popping them into the microwave for just a few seconds before serving!

Can I freeze mini pineapple upside down cakes?

Yes! Allow the mini cakes to cool fully before freezing. Place them in a single layer on a baking sheet and allow to freeze for about 1 hour, so that they won’t stick together in the container. Then, place them in an airtight container or freezer safe bag and freeze for up to 3 months!

Upside down pineapple mini cake served on a plate with a golden spoon.

More Upside Down Cakes To Try!

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    Recipe

    Mini Pineapple Upside Down Cakes

    5 from 1 vote
    Mini Pineapple Upside Down Cakes are adorable individual desserts featuring a caramelized pineapple ring and a maraschino cherry on top of a moist, buttery cake! These miniature versions of the classic dessert are baked in muffin tins, making them perfect for serving as parties or as a simple sweet treat!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Serves 12
    Rate Print

    Ingredients 

    • 12 cherries, plus more for topping
    • 20 ounce can of pineapple slices, or pineapple chunks
    • 2 tbsp unsalted butter, cold and cut into 12 cubes
    • 1/4 cup light brown sugar
    • 1/3 cup unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1/4 cup light brown sugar
    • 1 large egg, room temperature
    • 2 tsp vanilla
    • 1 1/4 cup all purpose flour
    • 1/4 tsp salt
    • 1 tsp baking powder
    • 1/2 cup milk

    Instructions

    • Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.
      Divide the 2 tablespoons of butter and 1/4 cup light brown sugar between the 12 muffin tins. (I did this by cutting the butter into 12 little cubes)
    • Cut a piece out of each pineapple slice. This will make the pineapple smaller so it will fit in the muffin tin. Alternatively you can use canned pineapple chunks or even cube up the pineapple instead.
    • Divide the pineapple rounds among the muffin tins. Top each pineapple with a cherry, set aside.
    • Next add 1/3 cup butter, 1/2 cup granulated sugar and 1/4 cup light brown sugar to a stand mixer fitted with the paddle attachment. Cream for 3 minutes or until lighter in color and fluffy.
      Add in egg and vanilla and mix until combined.
    • In a large bowl combine the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients alternating with the milk.
    • Divide the batter evenly between the muffin tin.
    • Bake for 20-24 minutes or until the cakes look golden brown and set.
    • Allow the cakes to cool in the pan for 5 minutes.
      Run a knife along the sides of each cake to help it release then use a spoon to scoop it out then invert it onto a plate. Repeat with the remaining cakes.
      A lot of times the cherries will sink down a bit so I always add another one to the top!
      Serve warm with a scoop of ice cream!

    Notes

    • Don’t over mix the batter! Once the flour goes into the batter, make sure not to over mix! Over mixing cake batter can cause dense and tough cakes.
    • Cool before flipping! Make sure to let these little cakes cool a little bit before flipping them out of the pan! This will allow the pineapple on the top to set. Don’t wait too long though, they need to be warm to properly release from the muffin tin!
    • Use fresh or canned pineapple! Canned pineapple has just the right amount of sweetness and tartness to it. Fresh pineapple would also work though! It will just require a little bit more effort to slice it properly!

    Nutrition Information

    Calories: 238kcalCarbohydrates: 40gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 63mgPotassium: 179mgFiber: 2gSugar: 28gVitamin A: 297IUVitamin C: 7mgCalcium: 51mgIron: 1mg

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