Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes

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These mini pineapple upside down cakes are adorable and delicious! This classic Southern dessert is made with an easy yellow cake, butter and brown sugar glaze and topped with pineapple and cherries.

This is one of my favorite cakes of all the time! Which is kind of surprising because I’m typically very much a chocolate kind of person. But pineapple upside down cake just speaks to my soul! It is simple, no frosting necessary kind of cake that is just all so comforting.

Ingredients in mini pineapple upside cakes

  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/2 cup pineapple juice
  • 1/2 tsp vanilla extract
  • 1 large egg
  • For the topping:
  • 2 tbsp melted butter
  • 1/4 cup brown sugar
  • 6 pineapple slices
  • 6 maraschino cherries

How to make these mini cakes:

  • Preheat oven to 350F.
  • Spray a jumbo muffin tin with baking spray.
  • In a bowl combine flour, baking powder and salt.
  • In another bowl combine sugar, oil, pineapple juice and vanilla extract.
  • Add in egg and whisk to combine.
  • Add the dry ingredients to the wet and stir with a spatula until just combined.
  • For the topping:
  • In a small bowl whisk together melted butter and brown sugar.
  • On the bottom of the muffin tins spread about 1 tsp of brown sugar mixture then top that with a pineapple slice and cherry in the middle.
  • Pour 3 tbsp of cake batter on top of pineapple in each muffin cup.
  • Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool for 5 minutes.
  • Run a knife along the edge of each mini cake.
  • Place a baking sheet on top of muffin tin and invert the pan.
  • The cakes will be on the baking sheet with the pineapple topping being on top.
  • Let cool fully and serve!

How to store leftovers?

Leftovers can be stored in the fridge for up to 3 days.

Can these mini cakes be frozen?

Pineapple upside down cakes can typically be frozen but I have not tried to freeze this recipe so can’t speak from experience.

What kind of pineapple and cherries to use?

You can use fresh or canned pineapple slices! If using canned make sure you wipe off any extra juice with a paper towel. You can use fresh cherries just pit and slice in half.

What kind of baking pan to use for mini cakes?

I used a 6 cup jumbo muffin pan.

What kind of oil to use?

This recipe calls for canola oil, but vegetable oil can also be substituted! Melted coconut oil should work as well but I have not tested the recipe with it.

delicious pineapple upside down mini cake

Mini Pineapple Upside Down Cakes

These classic mini pineapple upside down cakes are amazing! Made with yellow cake, butter and brown sugar glaze and topped with pineapple and cherries.
Course Dessert
Cuisine American
Keyword cake, cherry, pineapple, upside down
Prep Time 10 minutes
Cook Time 25 minutes
5 minutes to cool 5 minutes
Total Time 40 minutes
Servings 3

Ingredients

  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/2 cup pineapple juice
  • 1/2 tsp vanilla extract
  • 1 large egg

For the topping:

  • 2 tbsp butter melted
  • 1/4 cup brown sugar
  • 6 whole pineapple slices
  • 6 maraschino cherries

Instructions

  • Preheat oven to 350F.
  • Spray a jumbo muffin tin with baking spray.
  • In a bowl combine flour, baking powder and salt.In a bowl combine flour, baking powder and salt.
  • In another bowl combine sugar, oil, pineapple juice and vanilla extract.
  • Add in egg and whisk to combine.
  • Add the dry ingredients to the wet and stir with a spatula until just combined.

For the topping:

  • In a small bowl whisk together melted butter and brown sugar.
  • On the bottom of the muffin tins spread about 1 tsp of brown sugar mixture then top that with a pineapple slice and cherry in the middle.
  • Pour 3 tbsp of cake batter on top of pineapple in each muffin cup.
  • Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool for 5 minutes.
  • Run a knife along the edge of each mini cake.
  • Place a baking sheet on top of muffin tin and invert the pan.
  • The cakes will be on the baking sheet with the pineapple topping being on top.
  • Let cool fully and serve!

Notes

Leftovers can be stored in the fridge for up to 3 days.
You can use fresh or canned pineapple slices! If using canned make sure you wipe off any extra juice with a paper towel. You can use fresh cherries just pit and slice in half.
I used a 6 cup jumbo muffin pan.
This recipe calls for canola oil, but vegetable oil can also be substituted!
pineapple upside down mini cakes

For more things to make in muffin pans:

Carrot Cream Cheese Muffins

Mini Oreo Cheesecakes

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