Mini Pineapple Upside-Down Cake Recipe

Introduction

Mini Pineapple Upside-Down Cakes are delightful single-serving treats that combine caramelized pineapple and cherry toppings with a moist, buttery cake. Perfect for gatherings or a sweet snack, these individual cakes are as charming as they are delicious.

Ingredients

• 1/4 cup unsalted butter (for topping)
• 1/2 cup light brown sugar, packed (for topping)
• 12 rings fresh pineapple, or canned and drained
• 12 maraschino cherries
• 1/4 cup unsalted butter, softened (for batter)
• 2/3 cup granulated sugar
• 1 large egg, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk, at room temperature

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Generously spray a 12-cup standard muffin tin with nonstick cooking spray.
2. Step 2: Melt the 1/4 cup butter for topping in a small saucepan over low heat. Stir in the brown sugar until smooth and combined. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup.
3. Step 3: Place a pineapple ring into each muffin cup on top of the brown sugar mixture. Center a maraschino cherry atop each pineapple ring.
4. Step 4: In a large bowl, beat the softened 1/4 cup butter and granulated sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
6. Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix just until combined. Avoid overmixing to keep the cake tender.
7. Step 7: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
8. Step 8: Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
9. Step 9: Allow the cakes to cool in the tin for 5 minutes. Then carefully invert the tin onto a cooling rack to release the mini cakes. Serve warm or at room temperature.

Tips & Variations

• For a tropical twist, add a pinch of ground ginger or cinnamon to the cake batter.
• Use fresh pineapple for a juicier topping; canned pineapple works well when drained thoroughly.
• To make these vegan, substitute butter with coconut oil and use a flax egg instead of a chicken egg.
• Line your muffin pan with parchment paper liners for easier cleanup and presentation.

Storage

Store leftover mini cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a microwave or warm oven before serving to restore their soft texture and enhance the caramel flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes ahead of time?

Yes, you can prepare and bake these mini cakes a day in advance. Store them properly and reheat before serving for the best flavor.

Can I use frozen pineapple rings?

Frozen pineapple can be used but make sure to thaw and thoroughly drain them to avoid excess moisture, which could affect the cake’s texture.

Mini Pineapple Upside-Down Cake Recipe

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★★★★★

4.5 from 93 reviews

• Author: lilan
• Total Time: 40 minutes
• Yield: 12 mini cakes 1x

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Description

These Mini Pineapple Upside-Down Cakes are delightful individual treats featuring caramelized pineapple rings and cherries atop moist, fluffy cake. Perfectly portioned in a muffin tin, they combine a buttery brown sugar topping with a tender vanilla-flavored batter, baked to golden perfection. Serve warm or at room temperature for a classic retro dessert that’s easy to make and sure to impress.

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Ingredients

Scale 1x2x3x

Topping

• 1/4 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 12 rings fresh pineapple or canned, drained
• 12 maraschino cherries

Batter

• 1/4 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk, at room temperature

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Generously spray a 12-cup standard muffin tin with nonstick cooking spray to prevent sticking.
2. Prepare Topping: Melt 1/4 cup unsalted butter in a small saucepan over low heat. Stir in 1/2 cup packed light brown sugar until mixture is smooth and combined. Spoon about 1 tablespoon of this brown sugar butter mixture into the bottom of each muffin cup. Then, place one pineapple ring on top of the sugar mixture in each cup and center a maraschino cherry atop each pineapple ring.
3. Mix Batter: In a large bowl, beat the softened 1/4 cup unsalted butter and 2/3 cup granulated sugar together until smooth and creamy. Add 1 large room-temperature egg and 1 1/2 teaspoons vanilla extract; mix well until fully incorporated. In a separate bowl, whisk together the dry ingredients — 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
4. Combine Ingredients: Gradually add the dry flour mixture to the wet butter mixture, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Stir gently just until combined to avoid overmixing, which could toughen the cake.
5. Fill Muffin Cups and Bake: Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
6. Cool and Invert: Allow the mini cakes to cool in the muffin tin for 5 minutes. Then carefully invert the tin onto a cooling rack or serving plate to release the mini pineapple upside-down cakes. Serve warm or at room temperature for best flavor and texture.

Notes

• Use fresh pineapples for the best flavor, but canned pineapple rings drained well also work perfectly.
• Chill the cake tops slightly before inverting if you want a cleaner release, but warm cakes enhance the flavor.
• Nonstick spray or greasing the muffin tin well is essential to prevent sticking.
• Variations include adding a sprinkle of cinnamon or nutmeg to the batter for added warmth.
• Mini cakes can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
• Rewarm briefly before serving to enjoy the soft texture and gooey topping.

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

Keywords: pineapple upside-down cake, mini cakes, individual desserts, pineapple dessert, retro desserts, baked mini cakes, fruit topping cake