These Mini Pineapple Upside Down Cakes are a joyful little twist on a nostalgic classic. They’re buttery, fruity, and caramelized in all the right places—with that signature glossy pineapple topping and a cherry right in the center. The best part? They come together fast, are baked in a muffin tin, and make the perfect individual treat for parties, holidays, or just because. You get all the charm of the original cake, but in a hand-held, perfectly portioned dessert.

Why You’ll Love This Recipe

Adorably Individual: These mini cakes are baked in muffin tins, so each person gets their own little upside-down delight. No slicing, no fuss.
Quick to Make: No complicated steps here. You’ll have these cakes out of the oven in under 30 minutes.
Perfect Texture: Moist, buttery cake with a caramelized brown sugar and pineapple topping that’s downright irresistible.
Classic Flavor, Modern Convenience: All the flavors of the traditional pineapple upside-down cake, but made simpler and faster.

Ingredients You’ll Need

Let’s talk about what you need and why you need it—because every ingredient here plays a key role in flavor and texture.

Pineapple Rings: The star of the show. Look for canned rings—they’re the perfect size for muffin tins and super convenient.
Maraschino Cherries: A pop of color and a sweet surprise in the center of each cake.
Brown Sugar: Packed brown sugar creates that rich, sticky caramel base under the pineapple.
Butter: For both the caramel and the batter—it brings richness and moisture to every bite.
Granulated Sugar: Sweetens the cake batter without overpowering the fruity flavors.
Eggs: Essential for structure and binding everything together.
All-Purpose Flour: The backbone of the cake. Stick with all-purpose for the best texture.
Baking Powder: Gives the mini cakes a light, tender rise.
Milk: Adds moisture to the batter. Whole milk is best, but 2% works fine too.
Vanilla Extract: Rounds out the sweetness with warm, aromatic flavor.
Salt: Just a pinch balances the sweetness and brings everything into harmony.

Variations

Want to mix things up? Here are a few fun twists:

Tropical Vibes: Add shredded coconut to the batter or sprinkle it over the finished cakes.
Citrusy Boost: Swap the milk for pineapple juice to double down on that fruitiness.
Spiced Version: Add a pinch of cinnamon or nutmeg to the batter for a warm twist.
Boozy Touch: Brush the cakes with a little dark rum after baking for an adult version.

How to Make Mini Pineapple Upside Down Cakes

Step 1: Prep the Pan

Preheat your oven and grease a standard muffin tin thoroughly. You want these little cakes to pop out easily, so don’t skimp.

Step 2: Make the Caramel Base

Melt butter and brown sugar together until syrupy. Spoon a bit of this mixture into each muffin cup—this forms the gooey topping once flipped.

Step 3: Add the Fruit

Place a small pineapple ring (or trimmed piece) on top of the caramel in each cup. Nestle a maraschino cherry in the center of each ring.

Step 4: Make the Batter

Cream together softened butter and granulated sugar until fluffy. Beat in the eggs and vanilla, then mix in the dry ingredients alternating with milk until smooth.

Step 5: Fill and Bake

Spoon the batter evenly over the fruit in each muffin cup, filling about 3/4 full. Bake until golden and a toothpick comes out clean.

Step 6: Flip While Warm

Once they’ve cooled for about 5 minutes, carefully run a knife around the edges and invert the pan onto a wire rack or tray. Let gravity do the work—those glossy pineapples will be on top just like magic.

Pro Tips for Making the Recipe

Use Nonstick Spray Generously: It’s crucial for easy release. You don’t want to lose that beautiful topping.
Trim the Pineapple Rings: Standard canned rings may be too large. Cut them to fit neatly in the muffin cups.
Don’t Overbake: Keep an eye on them after 15 minutes. They should be golden but still soft.
Invert While Warm: If you wait too long, the caramel can harden and stick. Five minutes is the sweet spot.

How to Serve

These mini cakes are perfect on their own, but you can elevate them even further:

Warm with Ice Cream

Serve them slightly warm with a scoop of vanilla or coconut ice cream for the ultimate dessert moment.

Lightly Dusted

A sprinkle of powdered sugar gives a lovely finish if you’re serving them at a brunch or tea.

Add a Drizzle

Try a little caramel sauce or even a dash of rum syrup over the top for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Keep them in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate them instead.

Freezing

You can freeze these! Wrap each cake tightly in plastic wrap and store in a freezer-safe bag or container for up to 2 months.

Reheating

To reheat, pop one in the microwave for 10–15 seconds or warm gently in a low oven until soft and fragrant again.

FAQs

Can I make these with fresh pineapple?
Absolutely! Just slice fresh pineapple thinly and cut into small rounds or chunks to fit the muffin cups. It adds a slightly brighter, tangier flavor.

What if I don’t have a muffin tin?
You can use ramekins or even a mini cake pan. Just make sure to adjust baking time depending on the size.

Do these need to be refrigerated?
Not right away. They’re fine at room temp for a day or two, but if you’re storing them longer, pop them in the fridge.

Can I use boxed cake mix instead?
Yes, for an even faster version! Just prepare the caramel and fruit layer the same way, and use your favorite yellow or vanilla cake mix for the batter.

Final Thoughts

Mini Pineapple Upside Down Cakes are the kind of dessert that’s impossible not to love. They’re fun to make, gorgeous to look at, and full of sweet, buttery, tropical flavor in every single bite. Whether you’re baking for a crowd or just craving something comforting and cute, this recipe delivers every time. Give them a try—you’re going to fall head over heels.

Mini Pineapple Upside Down Cakes Recipe